- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
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07/24/15 | Routine Inspection | A |
- Person in charge available and knowledgeable/management certification.
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10/15/14 | Routine Inspection | A |
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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05/22/13 | Routine Inspection | A |
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Hot and cold holding equipment present
- Fruits and vegetables washed prior to preparation or service.
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07/18/12 | Routine Inspection | A |
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