- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
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01/25/13 | A |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Hot and cold holding equipment present; properly designed, maintained and operated.
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04/19/12 | A |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Appropriate sanitizer test kits provided and used. Ware washing thermometer(s) as required. Wiping cloths & linens stored and used properly.
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08/03/11 | A |
No violation noted during this evaluation. | 01/04/11 | A |
- Potentially hazardous foods not kept at 40°F or colder or at 140°F or hotter, except during necessary preparation procedures.
- Food unprotected from cross-contamination by raw meats, poultry, fish, seafood and/or raw eggs.
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03/08/10 | A |
- Food unprotected by cross-contamination by proper storage.
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11/16/09 | 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.
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02/02/09 | A |
No violation noted during this evaluation. | 06/13/08 | |
No violation noted during this evaluation. | 05/07/08 | |
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- Potentially hazardous foods not kept at 40°F or colder or at 140°F or hotter, except during necessary preparation procedures.
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03/19/08 | A |
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Non-food contact surfaces improperly constructed and/or installed.
- Potentially hazardous foods not kept at 40°F or colder or at 140°F or hotter, except during necessary preparation procedures.
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08/22/07 | A |
- Non-food contact surfaces improperly constructed and/or installed.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
- Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
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07/11/07 | O |
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