CAESARS BALLROOM FINISHING, 3570 S Las Vegas Blvd, Las Vegas, NV - Special Kitchen inspection findings and violations

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Business Info

Name: CAESARS BALLROOM FINISHING
Type: Special Kitchen
Address: 3570 S Las Vegas Blvd, Las Vegas, NV 89109-8924
Total inspections: 18
Last inspection: 01/14/15
Grade
A
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Inspection findings

Inspection Date

Type

Grade
  • Small wares and portable appliances approved, properly designed, in good repair.
 01/14/15Routine InspectionA
  • Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
  • Acceptable personal hygiene, clean garments, hair restraints. Living quarters & child care separate.
 01/21/14Routine InspectionA
  • 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.
 02/20/13Routine InspectionA
No violation noted during this evaluation. 03/14/12Routine InspectionA
No violation noted during this evaluation. 06/09/11Routine InspectionA
  • Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
 05/21/10Routine InspectionA
  • Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
  • Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
  • Food unprotected by cross-contamination by proper storage.
 07/29/09Routine InspectionA
  • Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
 10/28/08Routine InspectionA
  • Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
  • 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.
  • Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
 03/07/08Routine InspectionA
  • Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
 06/19/07Routine InspectionA
  • 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.
  • Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
  • No effective measures to control pests. Pest control devices not maintained.
  • Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
  • Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
 06/13/07Routine InspectionB
No violation noted during this evaluation. 04/05/06Routine InspectionA
  • Food workers improperly washing hands after using toilet, coughing, eating, smoking, after handling raw animal products and/or otherwise contaminating their hands. Inadequate facilities.
  • Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
 06/14/05Routine InspectionA
  • Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
  • Non-food contact surfaces improperly constructed and/or installed.
  • Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
 01/06/05Routine InspectionA
  • Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
 06/29/04Routine InspectionA
  • Food spoiled or adulterated.
  • Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
 12/16/03Routine InspectionA
  • Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
  • Food unprotected by cross-contamination by proper storage.
 05/14/03Routine InspectionA
  • Inadequate hot and cold holding equipment
  • Potentially hazardous foods not kept at 40°
 12/16/02Routine InspectionA

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