- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
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09/04/15 | Re-inspection | A |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Food protected from potential contamination during storage and preparation.
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Accurate thermometers (stem & hot/cold holding) provided and used.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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08/31/15 | Routine Inspection | B |
- Accurate thermometers (stem & hot/cold holding) provided and used.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
02/18/15 | Routine Inspection | A |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Food protected from potential contamination during storage and preparation.
- Small wares and portable appliances approved, properly designed, in good repair.
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02/10/14 | Routine Inspection | A |
- PHF/TCSs properly cooled.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Small wares and portable appliances approved, properly designed, in good repair.
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08/27/13 | Routine Inspection | A |
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- RR's, mop sk, cust. areas clean/maint. No litter, unnec. equip, pers items. Trash area clean/maint.
- Time as a control. Operational plan, waiver/variance followed. Permit parameters followed.
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03/12/13 | Routine Inspection | A |
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
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02/17/12 | Re-inspection | A |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Food protected from potential contamination during storage and preparation.
- Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Hot and cold holding equipment present
- Facilities for washing and sanitizing kitchenware approved, adequate, properly constructed, maintained and operated.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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02/13/12 | Routine Inspection | B |
No violation noted during this evaluation. | 04/21/11 | Routine Inspection | A |
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