- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Food protected from potential contamination by employees and consumers.
- Effective pest control measures. Animals restricted as required.
- Food and warewashing equipment approved, properly designed, constructed and installed.
- Sanitizer kits available. Equip. & ware washing therm. as required. Wiping cloths and linen use.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- 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.
- Person in charge available and knowledgeable/management certification.
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08/28/15 | Routine Inspection | B |
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