- Food protected from potential contamination during storage and preparation.
- Single use items not reused or misused.
- Sanitizer kits available. Equip. & ware washing therm. as required. Wiping cloths and linen use.
- 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.).
- Person in charge available and knowledgeable/management certification.
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02/04/15 | Routine Inspection | A |
Restaurant representatives - add corrected or new information about Ports O'Call Buffet, 4000 W Flamingo Rd, Las Vegas, NV »