- Food protected from potential contamination during storage and preparation.
- Hot and cold holding equipment present
- PHF/TCSs properly thawed. Fruits and vegetables washed prior to preparation or service.
- Ware washing facilities approved, adequate, properly constructed, maintained & operated.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
09/01/15 | Routine Inspection | A |
- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
|
04/10/15 | Routine Inspection | A |
- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
- RR's, mop sk, cust. areas clean/maint. No litter, unnec. equip, pers items. Trash area clean/maint.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
|
07/22/14 | Routine Inspection | A |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Food protected from potential contamination during storage and preparation.
- Non-PHF labeled/dated/not spoiled/within shelf-life. Food stored off-floor. Retail chemical storage.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
|
03/25/14 | 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 protected from potential contamination during storage and preparation.
- Accurate thermometers (stem & hot/cold holding) provided and used.
- PHF/TCSs properly thawed. Fruits and vegetables washed prior to preparation or service.
- 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.).
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
|
03/02/14 | Routine Inspection | B |
- Small wares and portable appliances approved, properly designed, in good repair.
- 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.).
|
12/17/13 | Routine Inspection | A |
- Food protected from potential contamination during storage and preparation.
- 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.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
|
03/01/13 | Routine Inspection | A |
- Food protected from potential contamination during storage and preparation.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
|
04/20/12 | Re-inspection | A |
- Verifiable time as a control with approved procedure when in use. Operational plan, HACCP plan, waiver or variance approved and followed when required. Nevada Clean Indoor Air Act compliant.
- Operating within the parameters of the health permit.
- Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
- Hot and cold holding equipment present
- 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.
- Food contact surfaces and equipment approved, food grade material, smooth, easily cleanable, properly constructed and installed.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
04/18/12 | Routine Inspection | B |
No violation noted during this evaluation. | 02/02/11 | Routine Inspection | A |
No violation noted during this evaluation. | 09/01/10 | Routine Inspection | A |
- Hot potentially hazardous foods not rapidly cooled by approved methods.
- Potentially hazardous foods not kept at 40°
- Food unprotected by cross-contamination by proper storage.
|
08/31/10 | Routine Inspection | B |
- Unapproved food contact surfaces. Food contact surfaces not smooth, easily cleanable, properly constructed and/or installed.
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
- Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
|
05/12/09 | Routine Inspection | A |
- Inadequate hot and cold holding equipment
- Potentially hazardous foods not kept at 40°
|
08/05/08 | Routine Inspection | A |
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
|
10/24/07 | Routine Inspection | A |
- Inadequate hot and cold holding equipment
- Perishable foods kept at improper temperature.
- Unapproved food contact surfaces. Food contact surfaces not smooth, easily cleanable, properly constructed and/or installed.
- Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
|
04/02/07 | Epidemiological Investigation | A |
- Unapproved food contact surfaces. Food contact surfaces not smooth, easily cleanable, properly constructed and/or installed.
- Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
|
06/28/06 | Routine Inspection | A |
- Employee(s) working with boils, infected wounds, respiratory infections and/or other communicable diseases.
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
|
11/23/05 | Epidemiological Investigation | A |
- Potentially hazardous foods not kept at 40°
- Food unprotected from cross-contamination by food handlers.
|
11/01/05 | Epidemiological Investigation | A |
- Potentially hazardous foods improperly thawed.
|
05/10/05 | Routine Inspection | A |
- Food workers improperly washing hands after using toilet, coughing, eating, smoking, after handling raw animal products and/or otherwise contaminating their hands. Inadequate facilities.
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Unapproved food contact surfaces. Food contact surfaces not smooth, easily cleanable, properly constructed and/or installed.
- Food unprotected from cross-contamination by food handlers.
- Food unprotected by cross-contamination by proper storage.
|
05/09/05 | Epidemiological Investigation | B |
- Inadequate hot and cold holding equipment
- Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
- Food unprotected from cross-contamination by raw meats, poultry, fish, seafood and/or raw eggs.
|
01/06/05 | Routine Inspection | A |
Restaurant representatives - add corrected or new information about King's Fish House Restaurant, 2255 Village Walk Dr, Henderson, NV »