Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
No violation noted during this evaluation.
|
Regular
|
May 19, 2011
|
100 |
-
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
-
Effective measures not used to control entrance (rodent-, insect- proof construction). Harbage areas available for rodents, insects and other vermin
-
Enough refrigeration storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled cooled properly and stored below 45 (F) as required
-
Food not protected durng storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
-
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap and single service towels or hand drying devices missing
[multiple violations]
-
In use food dispensing untensil inproperly stored
|
Regular
|
Sep 23, 2011
|
93 |
No violation noted during this evaluation.
|
Follow-Up
|
Oct 5, 2011
|
100 |
No violation noted during this evaluation.
|
Complaint
|
Oct 5, 2011
|
100 |
-
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
Regular
|
Feb 9, 2012
|
99 |
-
Enough refrigeration storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled cooled properly and stored below 45 (F) as required
-
Food not protected durng storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
-
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap and single service towels or hand drying devices missing
-
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
-
Potentially hazardous foods are not kept at or above 140 (F) during hot holding. Actual Temperature
|
Regular
|
Sep 13, 2012
|
95 |
No violation noted during this evaluation.
|
Follow-Up
|
Sep 14, 2012
|
100 |
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