No violation noted during this evaluation. | 10/22/15 | Routine Inspection | A |
No violation noted during this evaluation. | 05/04/15 | Routine Inspection | A |
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
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06/16/14 | Re-inspection | A |
- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- PHF/TCSs properly thawed. Fruits and vegetables washed prior to preparation or service.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
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06/04/14 | Routine Inspection | B |
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
10/16/13 | Routine Inspection | A |
- Food protected from potential contamination during storage and preparation.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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09/26/12 | Routine Inspection | A |
- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
- Hot and cold running water from approved source as required.
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Hot and cold holding equipment present
- Food contact surfaces and equipment approved, food grade material, smooth, easily cleanable, properly constructed and installed.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
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09/19/12 | Routine Inspection | B |
- 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.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
|
12/30/11 | Routine Inspection | A |
- Inadequate hot and cold holding equipment
- In-use utensils improperly handled and/or stored.
- Single service items reused.
- Unapproved food contact surfaces. Food contact surfaces not smooth, easily cleanable, properly constructed and/or installed.
- Plastic used for food contact surfaces is not of approved food grade quality.
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11/10/10 | Routine Inspection | A |
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