- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- 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.
- Hot and cold holding equipment present
- Backflow prevention devices and methods in place and maintained.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
|
05/06/15 | Routine Inspection | B |
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- 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.).
|
06/03/14 | Routine Inspection | A |
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
|
10/22/13 | 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.
- Food contact surfaces and equipment approved, food grade material, smooth, easily cleanable, properly constructed and installed.
|
12/18/12 | Routine Inspection | A |
- Food contact surfaces and equipment approved, food grade material, smooth, easily cleanable, properly constructed and installed.
|
05/02/12 | Re-inspection | A |
- Food wholesome
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
- 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.
- Food contact surfaces and equipment approved, food grade material, smooth, easily cleanable, properly constructed and installed.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
04/18/12 | Routine Inspection | B |
No violation noted during this evaluation. | 04/04/11 | Routine Inspection | A |
No violation noted during this evaluation. | 02/25/11 | Routine Inspection | B |
No violation noted during this evaluation. | 02/02/11 | Routine Inspection | B |
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
|
09/09/10 | Routine Inspection | A |
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
- Food unprotected from cross-contamination by chemicals.
|
08/23/10 | Routine Inspection | C |
- Inadequate hot and cold holding equipment
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
- Food unprotected from cross-contamination by food handlers.
- Food unprotected by cross-contamination by proper storage.
|
08/11/10 | Routine Inspection | B |
- Potentially hazardous foods not kept at 40°
- Food unprotected by cross-contamination by proper storage.
|
01/25/10 | Routine Inspection | A |
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- Clean utensils, equipment and/or singe service items improperly handled, stored and/or dispensed.
- Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
|
11/17/09 | Routine Inspection | A |
- Facilities for washing and sanitizing equipment and utensils unapproved, inadequate, improperly constructed, maintained and/or operated.
- Food unprotected from cross-contamination by food handlers.
|
07/06/09 | Routine Inspection | A |
- Suitable thermometers (stem, cooler, oven) not provided and/or inadequately used.
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Food unprotected from cross-contamination by chemicals.
|
06/03/09 | Routine Inspection | B |
- Facilities for washing and sanitizing equipment and utensils unapproved, inadequate, improperly constructed, maintained and/or operated.
- Accurate thermometers, chemical tests kits, and/or pressure gauges not present and/or working.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
|
12/12/08 | Routine Inspection | A |
- Inadequate hot and cold holding equipment
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- Accurate thermometers, chemical tests kits, and/or pressure gauges not present and/or working.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Non-food contact surfaces improperly constructed and/or installed.
- Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
- Potentially hazardous foods not kept at 40°
|
11/13/08 | Routine Inspection | B |
- Inadequate hot and cold holding equipment
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Health cards not current on all food handlers.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Food unprotected from cross-contamination by food handlers.
- Food unprotected from cross-contamination by chemicals.
|
10/10/08 | Routine Inspection | B |
- Required labels not present on food or containers of food. Required signs not posted.
- Poultry, poultry stuffing, stuffed meats, stuffing containing meats, casseroles containing potentially hazardous foods and/or food to be reheated containing potentially hazardous food not cooked to an internal temperature of 165°F.
|
09/03/08 | Routine Inspection | A |
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Required labels not present on food or containers of food. Required signs not posted.
- Clean utensils, equipment and/or singe service items improperly handled, stored and/or dispensed.
- Food unprotected from cross-contamination by food handlers.
|
02/14/08 | Routine Inspection | A |
- Accurate thermometers, chemical tests kits, and/or pressure gauges not present and/or working.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Food unprotected from cross-contamination by food handlers.
|
08/16/07 | Routine Inspection | A |
No violation noted during this evaluation. | 03/20/07 | Routine Inspection | A |
- Suitable thermometers (stem, cooler, oven) not provided and/or inadequately used.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- Food unprotected from cross-contamination by food handlers.
|
03/19/07 | Routine Inspection | B |
- Inadequate hot and cold holding equipment
- Food workers improperly washing hands after using toilet, coughing, eating, smoking, after handling raw animal products and/or otherwise contaminating their hands. Inadequate facilities.
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
- Potentially hazardous foods not kept at 40°
- Food unprotected from cross-contamination by chemicals.
|
03/05/07 | Routine Inspection | C |
- Inadequate hot and cold holding equipment
- Accurate thermometers, chemical tests kits, and/or pressure gauges not present and/or working.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
|
08/31/06 | Routine Inspection | A |
- Suitable thermometers (stem, cooler, oven) not provided and/or inadequately used.
- Required labels not present on food or containers of food. Required signs not posted.
|
07/27/06 | Routine Inspection | B |
- Inadequate hot and cold holding equipment
- Accurate thermometers, chemical tests kits, and/or pressure gauges not present and/or working.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Food unprotected from cross-contamination by food handlers.
|
01/05/06 | Routine Inspection | A |
- Potentially hazardous foods improperly thawed.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
|
07/19/05 | Routine Inspection | A |
- Inadequate hot and cold holding equipment
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Potentially hazardous foods not kept at 40°
- Food unprotected from cross-contamination by raw meats, poultry, fish, seafood and/or raw eggs.
|
06/21/05 | Routine Inspection | B |
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Unacceptable hygienic practices
- Accurate thermometers, chemical tests kits, and/or pressure gauges not present and/or working.
|
12/03/04 | Routine Inspection | A |
- Potentially hazardous foods improperly thawed.
- Suitable thermometers (stem, cooler, oven) not provided and/or inadequately used.
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Required labels not present on food or containers of food. Required signs not posted.
- Unacceptable hygienic practices
- Facilities for washing and sanitizing equipment and utensils unapproved, inadequate, improperly constructed, maintained and/or operated.
- Accurate thermometers, chemical tests kits, and/or pressure gauges not present and/or working.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Unapproved food contact surfaces. Food contact surfaces not smooth, easily cleanable, properly constructed and/or installed.
- Food unprotected from cross-contamination by food handlers.
|
11/18/04 | Epidemiological Investigation | C |
- Suitable thermometers (stem, cooler, oven) not provided and/or inadequately used.
- Accurate thermometers, chemical tests kits, and/or pressure gauges not present and/or working.
- Clean utensils, equipment and/or singe service items improperly handled, stored and/or dispensed.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
|
05/10/04 | Routine Inspection | A |
- Clean utensils, equipment and/or singe service items improperly handled, stored and/or dispensed.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- Potentially hazardous foods not kept at 40°
|
08/29/03 | Routine Inspection | A |
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
|
01/10/03 | Routine Inspection | A |
Restaurant representatives - add corrected or new information about Auntee M's Deli, 4275 Arville St, Las Vegas, NV »