- Food protected from potential contamination during storage and preparation.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Food and food storage containers properly labeled and dated as required. Food stored off the floor when required. Non-PHF/TCS not spoiled and within shelf-life. Proper retail storage of chemicals.
- Appropriate sanitizer test kits provided and used. Ware washing thermometer(s) as required. Wiping cloths & linens stored and used properly.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
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01/13/12 | A |
No violation noted during this evaluation. | 04/22/11 | A |
- Inadequate hot and cold holding equipment; improperly designed, maintained and/or operated.
- Required labels not present on food or containers of food. Required signs not posted.
- Accurate thermometers, chemical tests kits, and/or pressure gauges not present and/or working.
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09/21/10 | 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.
- Accurate thermometers, chemical tests kits, and/or pressure gauges not present and/or working.
|
01/06/10 | A |
- Inadequate hot and cold holding equipment; improperly designed, maintained and/or operated.
- Food unprotected by cross-contamination by proper storage.
|
07/09/09 | A |
No violation noted during this evaluation. | 05/22/09 | |
No violation noted during this evaluation. | 05/22/09 | |
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