VENETIAN CIAO EDR BEVERAGE & DESSERT, 3355 S Las Vegas Blvd, Las Vegas, NV - Restaurant inspection findings and violations

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Business Info

Name: VENETIAN CIAO EDR BEVERAGE & DESSERT
Type: Restaurant
Address: 3355 S Las Vegas Blvd, Las Vegas, NV 89109-8941
Total inspections: 22
Last inspection: 06/30/15
Grade
A
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Inspection findings

Inspection Date

Type

Grade
No violation noted during this evaluation. 06/30/15Routine InspectionA
  • Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
  • Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
 01/07/14Routine InspectionA
  • 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.
 06/26/13Routine InspectionA
  • Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
 08/14/12Routine InspectionA
  • Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
 10/25/11Routine InspectionA
  • Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
 10/25/10Routine InspectionA
  • Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
  • Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
 03/12/10Routine InspectionA
  • Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
 09/02/09Routine InspectionA
  • Inadequate hot and cold holding equipment
  • Unapproved food contact surfaces. Food contact surfaces not smooth, easily cleanable, properly constructed and/or installed.
  • Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
  • Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
 10/01/08Routine InspectionA
  • Inadequate hot and cold holding equipment
  • Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
 02/22/08Routine InspectionA
  • Inadequate hot and cold holding equipment
  • Fruits and vegetables improperly washed prior to serving.
  • Unapproved food contact surfaces. Food contact surfaces not smooth, easily cleanable, properly constructed and/or installed.
  • Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
 02/26/07Routine InspectionA
  • Food workers improperly washing hands after using toilet, coughing, eating, smoking, after handling raw animal products and/or otherwise contaminating their hands. Inadequate facilities.
  • Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
  • Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
 06/19/06Routine InspectionA
  • Fruits and vegetables improperly washed prior to serving.
  • Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
  • Food unprotected by cross-contamination by proper storage.
 11/04/05Routine InspectionA
No violation noted during this evaluation. 08/19/05Routine InspectionA
No violation noted during this evaluation. 02/14/05Routine InspectionA
No violation noted during this evaluation. 07/16/04Epidemiological InvestigationA
  • Inadequate hot and cold holding equipment
  • Perishable foods kept at improper temperature.
  • Unapproved food contact surfaces. Food contact surfaces not smooth, easily cleanable, properly constructed and/or installed.
 11/06/03Routine InspectionA
  • Inadequate hot and cold holding equipment
  • Potentially hazardous foods not kept at 40°
 07/22/03Routine InspectionA
  • 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.
  • Potentially hazardous foods not kept at 40°
 04/25/03Epidemiological InvestigationA
  • Perishable foods kept at improper temperature.
  • Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
  • Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
 01/31/03Routine InspectionA
  • Perishable foods kept at improper temperature.
  • Potentially hazardous foods not kept at 40°
 10/10/02Epidemiological InvestigationA
  • Inadequate hot and cold holding equipment
  • Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
  • Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
 07/05/02Routine InspectionA

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