- Time as a control. Operational plan, waiver/variance followed. Permit parameters followed.
- Person in charge available and knowledgeable/management certification.
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12/03/15 | Routine Inspection | A |
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
05/18/15 | Routine Inspection | A |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Sanitizer kits available. Equip. & ware washing therm. as required. Wiping cloths and linen use.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
|
02/10/15 | Re-inspection | A |
- Food protected from potential contamination by employees and consumers.
- Accurate thermometers (stem & hot/cold holding) provided and used.
- Sanitizer kits available. Equip. & ware washing therm. as required. Wiping cloths and linen use.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Time as a control. Operational plan, waiver/variance followed. Permit parameters followed.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
- Person in charge available and knowledgeable/management certification.
|
01/27/15 | Routine Inspection | B |
- Food protected from potential contamination during storage and preparation.
|
01/30/14 | Re-inspection | A |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Food protected from potential contamination during storage and preparation.
- Accurate thermometers (stem & hot/cold holding) provided and used.
- Grade/card signs posted. Consumer advisory. Records/logs. NCIAA. PHFs labeled/dated. Offsite label.
- 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.).
- Time as a control. Operational plan, waiver/variance followed. Permit parameters followed.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
|
01/16/14 | Routine Inspection | B |
- Food protected from potential contamination during storage and preparation.
- Food protected from potential contamination by employees and consumers.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
|
08/12/13 | Routine Inspection | A |
- Restrooms, mop sink, and custodial areas maintained and clean. Premises maintained free of litter, unnecessary equipment, or personal effects. Trash areas adequate, pest proof, and clean.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
07/02/12 | 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.
- Hot and cold holding equipment present
- Backflow prevention devices and methods in place and maintained.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Health cards as required. Foodhandler not aware of employee health policy. "A" grade card posted conspicuously.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
06/12/12 | Routine Inspection | B |
- Person in charge available and knowledgeable/management certification.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
|
07/25/11 | 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.
- Food protected from potential contamination by employees and consumers.
- Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- PHF/TCSs properly thawed.
|
07/19/11 | Routine Inspection | B |
- Perishable foods kept at improper temperature.
- Required labels not present on food or containers of food. Required signs not posted.
|
06/07/10 | Routine Inspection | A |
- Food workers improperly washing hands after using toilet, coughing, eating, smoking, after handling raw animal products and/or otherwise contaminating their hands. Inadequate facilities.
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- In-use utensils improperly handled and/or stored.
- Unapproved food contact surfaces. Food contact surfaces not smooth, easily cleanable, properly constructed and/or installed.
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
- Potentially hazardous foods not kept at 40°
- Food unprotected from cross-contamination by chemicals.
- Food unprotected by cross-contamination by proper storage.
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05/21/10 | Routine Inspection | C |
- Potentially hazardous foods improperly thawed.
|
12/17/09 | Routine Inspection | A |
- Potentially hazardous foods not kept at 40°
- Food unprotected from cross-contamination by chemicals.
|
04/09/09 | Routine Inspection | A |
- Accurate thermometers, chemical tests kits, and/or pressure gauges not present and/or working.
|
09/29/08 | Routine Inspection | A |
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Unapproved food contact surfaces. Food contact surfaces not smooth, easily cleanable, properly constructed and/or installed.
- Toilet facilities for employees inadequate, inconvenient, unclean and/or not in good repair. Covered trash cans not provided. Doors not self-closing.
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
- Potentially hazardous foods not kept at 40°
|
08/26/08 | Routine Inspection | B |
- Health cards not current on all food handlers.
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
- Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
- Food unprotected by cross-contamination by proper storage.
|
05/07/07 | Routine Inspection | A |
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