BRADDAH'S ISLAND STYLE, 2330 S Rainbow Blvd, Las Vegas, NV - Restaurant inspection findings and violations



Business Info

Name: BRADDAH'S ISLAND STYLE
Type: Restaurant
Address: 2330 S Rainbow Blvd, Las Vegas, NV 89146
Total inspections: 6
Last inspection: 01/14/16
Grade
C

Restaurant representatives - add corrected or new information about BRADDAH'S ISLAND STYLE, 2330 S Rainbow Blvd, Las Vegas, NV »


Inspection findings

Inspection Date

Type

Grade

  • Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
  • PHF/TCSs cooked and reheated to proper temperatures.
  • PHF/TCSs properly cooled.
  • 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.
  • Hot and cold holding equipment present
  • Non-PHF labeled/dated/not spoiled/within shelf-life. Food stored off-floor. Retail chemical storage.
  • Ware washing facilities approved, adequate, properly constructed, maintained & operated.
  • Utensils, equipment, and single serve items properly handled, stored, and dispensed.
  • 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.).
  • Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
01/14/16Routine InspectionC
  • Accurate thermometers (stem & hot/cold holding) provided and used.
  • Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
08/26/15Re-inspectionA
  • Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
  • PHF/TCSs properly cooled.
  • 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.
  • Hot and cold holding equipment present
  • Accurate thermometers (stem & hot/cold holding) provided and used.
  • Grade/card signs posted. Consumer advisory. Records/logs. NCIAA. PHFs labeled/dated. Offsite label.
  • Small wares and portable appliances approved, properly designed, in good repair.
  • 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.
  • Person in charge available and knowledgeable/management certification.
08/07/15Routine InspectionC
  • Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
  • PHF/TCSs properly thawed. Fruits and vegetables washed prior to preparation or service.
  • Non-PHF labeled/dated/not spoiled/within shelf-life. Food stored off-floor. Retail chemical storage.
  • Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
08/26/14Re-inspectionA
  • Food protected from potential contamination during storage and preparation.
  • Food protected from potential contamination by employees and consumers.
  • Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
  • Effective pest control measures. Animals restricted as required.
  • Non-PHF labeled/dated/not spoiled/within shelf-life. Food stored off-floor. Retail chemical storage.
  • Sanitizer kits available. Equip. & ware washing therm. as required. Wiping cloths and linen use.
  • Small wares and portable appliances approved, properly designed, in good repair.
  • Acceptable personal hygiene, clean garments, hair restraints. Living quarters & child care separate.
  • Utensils, equipment, and single serve items properly handled, stored, and dispensed.
  • 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.).
  • Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
08/22/14Routine InspectionB
  • Non-PHF labeled/dated/not spoiled/within shelf-life. Food stored off-floor. Retail chemical storage.
  • 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.
09/11/13Routine InspectionA

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