- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
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08/17/15 | 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.
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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06/20/14 | Routine Inspection | A |
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