- Food protected from potential contamination by employees and consumers.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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11/13/15 | Re-inspection | A |
- PHF/TCSs cooked and reheated to proper temperatures.
- PHF/TCSs properly cooled.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Hot and cold holding equipment present
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- RR's, mop sk, cust. areas clean/maint. No litter, unnec. equip, pers items. Trash area clean/maint.
- 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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10/20/15 | Routine Inspection | B |
- Grade/card signs posted. Consumer advisory. Records/logs. NCIAA. PHFs labeled/dated. Offsite label.
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10/23/14 | Re-inspection | A |
- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
- Food wholesome
- Food protected from potential contamination during storage and preparation.
- Food protected from potential contamination by employees and consumers.
- 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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09/26/14 | Routine Inspection | B |
- PHF/TCSs properly cooled.
- Food protected from potential contamination during storage and preparation.
- Ware washing facilities approved, adequate, properly constructed, maintained & operated.
|
06/20/14 | Re-inspection | A |
- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Effective pest control measures. Animals restricted as required.
- Grade/card signs posted. Consumer advisory. Records/logs. NCIAA. PHFs labeled/dated. Offsite label.
- Ware washing facilities approved, adequate, properly constructed, maintained & operated.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
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06/05/14 | Routine Inspection | B |
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
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03/07/14 | Re-inspection | A |
- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
- PHF/TCSs properly cooled.
- 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 employees and consumers.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Grade/card signs posted. Consumer advisory. Records/logs. NCIAA. PHFs labeled/dated. Offsite label.
- 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.).
- Time as a control. Operational plan, waiver/variance followed. Permit parameters followed.
- 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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02/26/14 | Routine Inspection | C |
- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
- PHF/TCSs properly cooled.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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08/06/13 | Routine Inspection | A |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Hot and cold holding equipment present
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03/14/12 | Routine Inspection | A |
No violation noted during this evaluation. | 03/03/11 | Routine Inspection | A |
- Inadequate hot and cold holding equipment
- Potentially hazardous foods not kept at 40°
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05/20/10 | Routine Inspection | A |
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Clean utensils, equipment and/or singe service items improperly handled, stored and/or dispensed.
- Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
- Food unprotected from cross-contamination by chemicals.
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11/13/09 | Routine Inspection | A |
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