- Hot and cold holding equipment present
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
01/06/16 | Routine Inspection | A |
| No violation noted during this evaluation. | 09/01/15 | Re-inspection | A |
- 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.
- Hot and cold holding equipment present
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
|
08/14/15 | Routine Inspection | B |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Small wares and portable appliances approved, properly designed, in good repair.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
|
03/20/15 | Re-inspection | A |
- Food protected from potential contamination during storage and preparation.
- Accurate thermometers (stem & hot/cold holding) provided and used.
- Food and warewashing equipment approved, properly designed, constructed and installed.
- 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.).
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
|
03/16/15 | Routine Inspection | B |
- Food protected from potential contamination by employees and consumers.
- Hot and cold holding equipment present
- 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.).
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
|
01/22/14 | Routine Inspection | A |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- 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.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
|
04/23/13 | Routine Inspection | A |
- Appropriate sanitizer test kits provided and used. Ware washing thermometer(s) as required. Wiping cloths & linens stored and used properly.
|
03/15/12 | Re-inspection | A |
- Verifiable time as a control with approved procedure when in use. Operational plan, HACCP plan, waiver or variance approved and followed when required. Nevada Clean Indoor Air Act compliant.
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Hot and cold holding equipment present
- Accurate thermometers (stem & hot/cold holding) provided and used.
|
03/12/12 | Routine Inspection | B |
| No violation noted during this evaluation. | 04/12/11 | Routine Inspection | A |
- Food unprotected by cross-contamination by proper storage.
|
10/05/10 | Routine Inspection | A |
- Required labels not present on food or containers of food. Required signs not posted.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
|
03/18/10 | Routine Inspection | A |
- Inadequate hot and cold holding equipment
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07/10/09 | 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.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
- Potentially hazardous foods not kept at 40°
|
07/07/09 | Routine Inspection | B |
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