- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
- Time as a control. Operational plan, waiver/variance followed. Permit parameters followed.
- Person in charge available and knowledgeable/management certification.
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01/15/15 | Routine Inspection | A |
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Time as a control. Operational plan, waiver/variance followed. Permit parameters followed.
|
01/23/14 | Routine Inspection | A |
- Food protected from potential contamination during storage and preparation.
- 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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07/02/13 | Routine Inspection | A |
- Hot and cold running water from approved source as required.
- Food wholesome
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12/11/12 | Routine Inspection | A |
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