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.
08/11/10
A
Inadequate hot and cold holding equipment; improperly designed, maintained and/or operated.
Potentially hazardous foods not kept at 40°F or colder or at 140°F or hotter, except during necessary preparation procedures.
Health cards not current on all food handlers.
In-use utensils improperly handled and/or stored.
Living quarters not completely separated from food service. Infant or child care allowed. Premises not maintained free of litter, unnecessary equipment and/or personal effects.
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