- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
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06/18/15 | Routine Inspection | A |
- Sanitizer kits available. Equip. & ware washing therm. as required. Wiping cloths and linen use.
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02/11/15 | Routine Inspection | A |
- Accurate thermometers (stem & hot/cold holding) provided and used.
- PHF/TCSs properly thawed. Fruits and vegetables washed prior to preparation or service.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- 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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07/16/14 | Routine Inspection | A |
- PHF/TCSs properly cooled.
- Backflow prevention devices and methods in place and maintained.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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06/04/13 | Routine Inspection | A |
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