- PHF/TCSs properly cooled.
- Small wares and portable appliances approved, properly designed, in good repair.
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04/16/15 | 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.
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Food protected from potential contamination during storage and preparation.
- Food protected from potential contamination by employees and consumers.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Effective pest control measures. Animals restricted as required.
- PHF/TCSs properly thawed. Fruits and vegetables washed prior to preparation or service.
- 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.
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04/01/15 | Routine Inspection | C |
- Food wholesome
- 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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02/25/14 | Routine Inspection | A |
No violation noted during this evaluation. | 04/10/13 | Routine Inspection | A |
- Single use items not reused or misused.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
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09/12/12 | Routine Inspection | A |
No violation noted during this evaluation. | 03/03/11 | Routine Inspection | A |
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- In-use utensils improperly handled and/or stored.
- Potentially hazardous foods not kept at 40°
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10/01/10 | Routine Inspection | A |
- Potentially hazardous foods not kept at 40°
- Food unprotected from cross-contamination by raw meats, poultry, fish, seafood and/or raw eggs.
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05/14/10 | Routine Inspection | A |
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
- Food unprotected from cross-contamination by food handlers.
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09/25/09 | Routine Inspection | A |
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