- Food wholesome; not spoiled, contaminated, or adulterated.
- Hot and cold holding equipment present; properly designed, maintained and operated.
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05/21/13 | A |
- Food protected from potential contamination by employees and consumers.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
07/02/12 | A |
No violation noted during this evaluation. | 09/19/11 | A |
No violation noted during this evaluation. | 06/16/10 | A |
- 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.
|
05/18/09 | A |
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Food unprotected from cross-contamination by chemicals.
|
12/13/08 | A |
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
|
08/14/07 | A |
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- Non-food contact surfaces improperly constructed and/or installed.
- Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
|
07/10/07 | O |
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