- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Hot and cold holding equipment present
- Food and warewashing equipment approved, properly designed, constructed and installed.
- Sanitizer kits available. Equip. & ware washing therm. as required. Wiping cloths and linen use.
|
09/29/15 | Routine Inspection | A |
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
06/25/15 | Re-inspection | A |
- Food wholesome
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Food protected from potential contamination during storage and preparation.
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- RR's, mop sk, cust. areas clean/maint. No litter, unnec. equip, pers items. Trash area clean/maint.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
- Time as a control. Operational plan, waiver/variance followed. Permit parameters followed.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
|
06/23/15 | Routine Inspection | C |
- Food protected from potential contamination during storage and preparation.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
|
10/09/14 | Re-inspection | A |
- Food protected from potential contamination during storage and preparation.
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Food protected from potential contamination by employees and consumers.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Accurate thermometers (stem & hot/cold holding) provided and used.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
|
10/02/14 | Routine Inspection | B |
- Food protected from potential contamination during storage and preparation.
- Food protected from potential contamination by employees and consumers.
- Accurate thermometers (stem & hot/cold holding) provided and used.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
|
05/09/13 | Routine Inspection | A |
- Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
|
09/27/12 | Routine Inspection | A |
- Food protected from potential contamination during storage and preparation.
- Food protected from potential contamination by employees and consumers.
- Food and food storage containers properly labeled and dated as required. Food stored off the floor when required. Non-PHF/TCS not spoiled and within shelf-life. Proper retail storage of chemicals.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
|
11/08/11 | Routine Inspection | A |
No violation noted during this evaluation. | 04/21/11 | Routine Inspection | A |
Restaurant representatives - add corrected or new information about ARCHI'S THAI KITCHEN, 6360 W Flamingo Rd, Las Vegas, NV »