No violation noted during this evaluation. | 08/15/13 | 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.
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Accurate thermometers (stem & hot/cold holding) provided and used.
|
08/05/13 | C |
- Operating within the parameters of the health permit.
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Food contact surfaces and equipment approved, food grade material, smooth, easily cleanable, properly constructed and installed.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
|
08/23/12 | 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.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
09/28/11 | A |
- Suitable thermometers (stem, cooler, oven) not provided and/or inadequately used.
- Food unprotected from cross-contamination by food handlers.
|
07/16/10 | A |
- Unapproved food contact surfaces. Food contact surfaces not smooth, easily cleanable, properly constructed and/or installed.
- No effective measures to control pests. Pest control devices not maintained.
- Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
- Food unprotected by cross-contamination by proper storage.
|
11/09/09 | A |
- Unapproved food contact surfaces. Food contact surfaces not smooth, easily cleanable, properly constructed and/or installed.
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
- Potentially hazardous foods not kept at 40°F or colder or at 140°F or hotter, except during necessary preparation procedures.
|
03/12/09 | A |
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
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10/29/08 | A |
- Inadequate hot and cold holding equipment; improperly designed, maintained and/or operated.
- Potentially hazardous foods improperly thawed.
- Required labels not present on food or containers of food. Required signs not posted.
- Potentially hazardous foods not kept at 40°F or colder or at 140°F or hotter, except during necessary preparation procedures.
|
10/24/08 | B |
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Required labels not present on food or containers of food. Required signs not posted.
- Food unprotected from cross-contamination by food handlers.
|
03/24/08 | A |
- Required labels not present on food or containers of food. Required signs not posted.
- Food unprotected by cross-contamination by proper storage.
|
11/30/07 | A |
No violation noted during this evaluation. | 11/08/07 | |
No violation noted during this evaluation. | 11/08/07 | |
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