- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
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05/22/15 | Routine Inspection | A |
- Accurate thermometers (stem & hot/cold holding) provided and used.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
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10/07/14 | Routine Inspection | A |
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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04/14/14 | 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 during storage and preparation.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
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03/20/14 | Routine Inspection | B |
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