- Hot and cold running water from approved source as required.
- Accurate thermometers (stem & hot/cold holding) provided and used.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
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06/09/15 | Routine Inspection | A |
- Food and warewashing equipment approved, properly designed, constructed and installed.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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09/04/14 | Routine Inspection | A |
- 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.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
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06/04/13 | Routine Inspection | A |
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