- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
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02/02/16 | Re-inspection | A |
- PHF/TCSs properly cooled.
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Food protected from potential contamination by employees and consumers.
- PHF/TCSs properly thawed. Fruits and vegetables washed prior to preparation or service.
- Grade/card signs posted. Consumer advisory. Records/logs. NCIAA. PHFs labeled/dated. Offsite label.
- Ware washing facilities approved, adequate, properly constructed, maintained & operated.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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01/27/16 | Routine Inspection | B |
- Grade/card signs posted. Consumer advisory. Records/logs. NCIAA. PHFs labeled/dated. Offsite label.
|
09/01/15 | Re-inspection | A |
- PHF/TCSs properly cooled.
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Grade/card signs posted. Consumer advisory. Records/logs. NCIAA. PHFs labeled/dated. Offsite label.
- Person in charge available and knowledgeable/management certification.
|
08/11/15 | Routine Inspection | B |
- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
- PHF/TCSs properly cooled.
|
01/14/15 | Routine Inspection | A |
- Small wares and portable appliances approved, properly designed, in good repair.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
|
08/22/14 | 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 by chemicals. Toxic items properly labeled, stored and used.
- Food protected from potential contamination by employees and consumers.
- Backflow prevention devices and methods in place and maintained.
- Small wares and portable appliances approved, properly designed, in good repair.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
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08/14/14 | Routine Inspection | B |
- PHF/TCSs properly cooled.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- RR's, mop sk, cust. areas clean/maint. No litter, unnec. equip, pers items. Trash area clean/maint.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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10/30/13 | Routine Inspection | A |
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Accurate thermometers (stem & hot/cold holding) provided and used.
|
02/26/13 | Routine Inspection | a |
- PHF/TCSs properly cooled.
- Backflow prevention devices and methods in place and maintained.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
09/19/12 | 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.
|
01/10/12 | Re-inspection | A |
- PHF/TCSs properly cooled.
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Accurate thermometers (stem & hot/cold holding) provided and used.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
01/06/12 | Routine Inspection | B |
- PHF/TCSs properly cooled.
|
09/14/11 | 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 by employees and consumers.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Hot and cold holding equipment present
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
09/13/11 | Routine Inspection | B |
No violation noted during this evaluation. | 02/15/11 | Routine Inspection | A |
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