IL MULINO NEW YORK RESTAURANT, 3500 S Las Vegas Blvd T-30, Las Vegas, NV - Restaurant inspection findings and violations



Business Info

Name: IL MULINO NEW YORK RESTAURANT
Type: Restaurant
Address: 3500 S Las Vegas Blvd T-30, Las Vegas, NV 89109-8900
Total inspections: 19
Last inspection: 06/18/15
Grade
A

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Inspection findings

Inspection Date

Type

Grade

  • Food protected from potential contamination during storage and preparation.
  • Hot and cold holding equipment present
  • Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
06/18/15Routine InspectionA
  • Food protected from potential contamination during storage and preparation.
  • Food and warewashing equipment approved, properly designed, constructed and installed.
  • Utensils, equipment, and single serve items properly handled, stored, and dispensed.
  • Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
  • Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
09/08/14Re-inspectionA
  • Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
  • Food wholesome
  • PHF/TCSs properly cooled.
  • Food protected from potential contamination during storage and preparation.
  • Food protected from potential contamination by employees and consumers.
  • Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
  • Effective pest control measures. Animals restricted as required.
  • Accurate thermometers (stem & hot/cold holding) provided and used.
  • PHF/TCSs properly thawed. Fruits and vegetables washed prior to preparation or service.
  • Grade/card signs posted. Consumer advisory. Records/logs. NCIAA. PHFs labeled/dated. Offsite label.
  • Non-PHF labeled/dated/not spoiled/within shelf-life. Food stored off-floor. Retail chemical storage.
  • Utensils, equipment, and single serve items properly handled, stored, and dispensed.
  • Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
  • Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
09/04/14Routine InspectionC
  • Food protected from potential contamination by employees and consumers.
  • Backflow prevention devices and methods in place and maintained.
  • Sanitizer kits available. Equip. & ware washing therm. as required. Wiping cloths and linen use.
  • Small wares and portable appliances approved, properly designed, in good repair.
  • Utensils, equipment, and single serve items properly handled, stored, and dispensed.
  • Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
10/10/13Routine InspectionA
  • Utensils, equipment, and single serve items properly handled, stored, and dispensed.
  • Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
10/12/12Re-inspectionA
  • Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
  • PHF/TCSs properly cooled.
  • 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.
  • Food protected from potential contamination by employees and consumers.
  • Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
  • Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
  • Accurate thermometers (stem & hot/cold holding) provided and used.
  • 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.
  • 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.
10/02/12Routine InspectionC
  • Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
  • Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
  • Hot and cold holding equipment present
  • Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
11/30/11Routine InspectionA
  • Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
  • Foods not stored off the floor.
  • 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.
  • 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.
05/03/10Routine InspectionA
  • 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.
  • Facilities for washing and sanitizing equipment and utensils unapproved, inadequate, improperly constructed, maintained and/or operated.
  • Clean utensils, equipment and/or singe service items improperly handled, stored and/or dispensed.
  • Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
  • 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.
10/26/09Routine InspectionA
  • Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
  • Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
03/04/09Routine InspectionA
  • Potentially hazardous foods improperly thawed.
  • Required labels not present on food or containers of food. Required signs not posted.
  • 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.
  • 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.
  • Potentially hazardous foods not kept at 40°
  • Food unprotected by cross-contamination by proper storage.
02/09/09Routine InspectionB
  • Required labels not present on food or containers of food. Required signs not posted.
  • Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
08/28/08Routine InspectionA
  • Inadequate hot and cold holding equipment
  • 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.
  • Health cards not current on all food handlers.
  • Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
  • Unapproved food contact surfaces. Food contact surfaces not smooth, easily cleanable, properly 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.
  • 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.
  • Food unprotected from cross-contamination by food handlers.
  • Food unprotected by cross-contamination by proper storage.
08/11/08Routine InspectionC
No violation noted during this evaluation. 04/05/07Routine InspectionA
  • Food spoiled or adulterated.
  • 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.
  • Unapproved food contact surfaces. Food contact surfaces not smooth, easily cleanable, properly constructed and/or installed.
  • Food unprotected from cross-contamination by food handlers.
  • Food unprotected from cross-contamination by chemicals.
  • Food unprotected by cross-contamination by proper storage.
03/29/07Routine InspectionC
  • Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
  • Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
06/21/06Routine InspectionA
  • 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.
  • 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.
  • Food unprotected from cross-contamination by raw meats, poultry, fish, seafood and/or raw eggs.
  • Food unprotected from cross-contamination by food handlers.
05/30/06Routine InspectionB
  • Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
  • Health cards not current on all food handlers.
  • Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
03/30/05Routine InspectionA
No violation noted during this evaluation. 12/15/04Routine InspectionA

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