- Food protected from potential contamination during storage and preparation.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
09/11/15 | 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.
- Sanitizer kits available. Equip. & ware washing therm. as required. Wiping cloths and linen use.
|
12/10/14 | Routine Inspection | A |
- Food protected from potential contamination during storage and preparation.
- Hot and cold holding equipment present
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
01/08/14 | Routine Inspection | A |
- Food protected from potential contamination during storage and preparation.
- 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.
- 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.
|
04/23/13 | Routine Inspection | A |
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
03/09/12 | Routine Inspection | A |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Food protected from potential contamination by employees and consumers.
- Hot and cold holding equipment present
- Accurate thermometers (stem & hot/cold holding) provided and used.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
|
02/24/12 | Routine Inspection | B |
No violation noted during this evaluation. | 05/24/11 | Routine Inspection | A |
- Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
- Food unprotected from cross-contamination by chemicals.
- Food unprotected by cross-contamination by proper storage.
|
08/14/10 | Routine Inspection | A |
- Poultry, poultry stuffing, stuffed meats, stuffing containing meats, casseroles containing potentially hazardous foods and/or food to be reheated containing potentially hazardous food not cooked to an internal temperature of 165°F.
- Food unprotected from cross-contamination by food handlers.
|
02/05/10 | Routine Inspection | A |
- Clean utensils, equipment and/or singe service items improperly handled, stored and/or dispensed.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
|
09/30/09 | Routine Inspection | A |
- No effective measures to control pests. Pest control devices not maintained.
|
02/25/09 | Routine Inspection | A |
- Living quarters not completely separated from food service. Infant or child care allowed. Premises not maintained free of litter, unnecessary equipment and/or personal effects.
|
06/16/08 | Routine Inspection | A |
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
|
12/10/07 | Routine Inspection | A |
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Poultry, poultry stuffing, stuffed meats, stuffing containing meats, casseroles containing potentially hazardous foods and/or food to be reheated containing potentially hazardous food not cooked to an internal temperature of 165°F.
|
06/05/07 | Routine Inspection | A |
- In-use utensils improperly handled and/or stored.
- Poultry, poultry stuffing, stuffed meats, stuffing containing meats, casseroles containing potentially hazardous foods and/or food to be reheated containing potentially hazardous food not cooked to an internal temperature of 165°F.
|
12/29/06 | Routine Inspection | A |
- Clean utensils, equipment and/or singe service items improperly handled, stored and/or dispensed.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
|
12/12/06 | Epidemiological Investigation | A |
Restaurant representatives - add corrected or new information about South Point Employee Dining Room, 9777 Las Vegas Blvd, Las Vegas, NV »