- 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.
- Food and warewashing equipment approved, properly designed, constructed and installed.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
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05/05/15 | Routine Inspection | A |
- Food protected from potential contamination by employees and consumers.
- Grade/card signs posted. Consumer advisory. Records/logs. NCIAA. PHFs labeled/dated. Offsite label.
- 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.
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07/30/14 | Routine Inspection | A |
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