- Food protected from potential contamination during storage and preparation.
|
04/17/13 | A |
| No violation noted during this evaluation. | 06/20/12 | A |
- Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
12/14/11 | A |
| No violation noted during this evaluation. | 05/18/10 | A |
- Inadequate hot and cold holding equipment; improperly designed, maintained and/or operated.
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- Required labels not present on food or containers of food. Required signs not posted.
- 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.
- Potentially hazardous foods not kept at 40°F or colder or at 140°F or hotter, except during necessary preparation procedures.
- Food unprotected by cross-contamination by proper storage.
|
05/17/10 | B |
- 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.
- Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
|
07/13/09 | A |
- Food not obtained from approved sources and/or improperly identified.
- 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.
|
12/02/08 | A |
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
|
05/01/07 | A |
- Inadequate hot and cold holding equipment; improperly designed, maintained and/or operated.
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- 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.
- In-use utensils improperly handled and/or stored.
- 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.
- Toilet facilities for employees inadequate, inconvenient, unclean and/or not in good repair. Covered trash cans not provided. Doors not self-closing.
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
- Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
- 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 food handlers.
- Food unprotected by cross-contamination by proper storage.
|
04/19/07 | C |
- Food workers improperly washing hands after using toilet, coughing, eating, smoking, after handling raw animal products and/or otherwise contaminating their hands. Inadequate facilities.
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- 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 food handlers.
- Food unprotected from cross-contamination by chemicals.
|
02/02/07 | X |
| No violation noted during this evaluation. | 02/02/07 | A |
- Food spoiled or adulterated.
- Inadequate hot and cold holding equipment; improperly designed, maintained and/or operated.
- Potentially hazardous foods improperly thawed.
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- In-use utensils improperly handled and/or stored.
- 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°F or colder or at 140°F or hotter, except during necessary preparation procedures.
- Food unprotected from cross-contamination by food handlers.
- Food unprotected from cross-contamination by chemicals.
- Food unprotected by cross-contamination by proper storage.
|
01/30/07 | C |
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- Food unprotected from cross-contamination by food handlers.
- Food unprotected by cross-contamination by proper storage.
|
01/16/07 | A |
- 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.
|
08/24/06 | A |
- Food spoiled or adulterated.
- Inadequate hot and cold holding equipment; improperly designed, maintained and/or operated.
- 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.
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Clean utensils, equipment and/or singe service items improperly handled, stored and/or dispensed.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- 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.
- Food unprotected from cross-contamination by food handlers.
- Food unprotected by cross-contamination by proper storage.
|
08/14/06 | C |
| No violation noted during this evaluation. | 06/13/06 | |
- Inadequate hot and cold holding equipment; improperly designed, maintained and/or operated.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- Food unprotected from cross-contamination by food handlers.
|
06/13/06 | O |
Restaurant representatives - add corrected or new information about Cafe Aquarius, 1900 S Casino Dr, Laughlin, NV »