- Food protected from potential contamination during storage and preparation.
- Food protected from potential contamination by employees and consumers.
- Hot and cold holding equipment present
- Ware washing facilities approved, adequate, properly constructed, maintained & operated.
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06/01/15 | Routine Inspection | A |
- PHF/TCSs properly cooled.
- Small wares and portable appliances approved, properly designed, in good repair.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
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07/22/14 | Routine Inspection | A |
- Food protected from potential contamination during storage and preparation.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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12/02/13 | Routine Inspection | A |
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
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04/22/13 | Routine Inspection | A |
- Accurate thermometers (stem & hot/cold holding) provided and used.
- Backflow prevention devices and methods in place and maintained.
- Appropriate sanitizer test kits provided and used. Ware washing thermometer(s) as required. Wiping cloths & linens stored and used properly.
- Food contact surfaces and equipment approved, food grade material, smooth, easily cleanable, properly constructed and installed.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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05/08/12 | Routine Inspection | A |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Accurate thermometers (stem & hot/cold holding) provided and used.
- Facilities for washing and sanitizing kitchenware approved, adequate, properly constructed, maintained and operated.
- Appropriate sanitizer test kits provided and used. Ware washing thermometer(s) as required. Wiping cloths & linens stored and used properly.
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08/15/11 | 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.
- Ground, fabricated and/or restructured meats not cooked throughout to 155°
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09/23/10 | Routine Inspection | A |
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