Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
03/15/13
Routine Inspection
A
Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
02/16/12
Routine Inspection
A
Accurate thermometers (stem & hot/cold holding) provided and used.
Food and food storage containers properly labeled and dated as required. Food stored off the floor when required. Non-PHF/TCS not spoiled and within shelf-life. Proper retail storage of chemicals.
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