Mario's Westside Market Deli, 1960 N Martin L King Blvd, Las Vegas, NV - Restaurant inspection findings and violations

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Business Info

Name: Mario's Westside Market Deli
Type: Restaurant
Address: 1960 N Martin L King Blvd, Las Vegas, NV 89106-2108
Total inspections: 51
Last inspection: 09/09/13
Grade
A

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Inspection findings

Inspection Date

Grade

  • PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
09/09/13A
No violation noted during this evaluation. 02/15/13A
  • Food protected from potential contamination during storage and preparation.
01/28/13B
  • Food protected from potential contamination during storage and preparation.
  • Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
  • Appropriate sanitizer test kits provided and used. Ware washing thermometer(s) as required. Wiping cloths & linens stored and used properly.
  • Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
  • Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
10/02/12A
  • PHF/TCSs properly thawed.
  • Appropriate sanitizer test kits provided and used. Ware washing thermometer(s) as required. Wiping cloths & linens stored and used properly.
  • 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.
  • Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
03/06/12A
  • Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
  • 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.
  • Hot and cold holding equipment present; properly designed, maintained and operated.
  • Acceptable personal hygiene practices, clean outer garments, proper hair restraints used. Living quarters and child care completely separated from food service.
  • Appropriate sanitizer test kits provided and used. Ware washing thermometer(s) as required. Wiping cloths & linens stored and used properly.
  • Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
02/06/12C
  • 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.
  • Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
  • Health cards as required. Foodhandler not aware of employee health policy. “A” grade card posted conspicuously.
07/27/11A
  • Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
  • PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
  • 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.
  • Effective pest control measures. Animals restricted as required.
  • Hot and cold holding equipment present; properly designed, maintained and operated.
  • Accurate thermometers (stem & hot/cold holding) provided and used.
  • Person in charge available and knowledgeable/management certification.
  • 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.
  • 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.
  • Restrooms, mop sink, and custodial areas maintained and clean. Premises maintained free of litter, unnecessary equipment, or personal effects. Trash areas adequate, pest proof, and clean.
  • Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
07/13/11C
No violation noted during this evaluation. 02/17/11A
No violation noted during this evaluation. 02/08/11B
  • Required labels not present on food or containers of food. Required signs not posted.
  • 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.
  • 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.
04/08/10A
  • 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.
  • 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.
  • Food unprotected from cross-contamination by food handlers.
  • Food unprotected by cross-contamination by proper storage.
03/30/10B
  • Suitable thermometers (stem, cooler, oven) not provided and/or inadequately used.
  • 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.
  • Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
09/25/09A
  • In-use utensils improperly handled and/or stored.
  • 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.
  • Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
03/05/09A
  • Suitable thermometers (stem, cooler, oven) not provided and/or inadequately used.
  • 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.
  • Facilities for washing and sanitizing equipment and utensils unapproved, inadequate, improperly constructed, maintained and/or operated.
  • Accurate thermometers, chemical tests kits, and/or pressure gauges not present and/or working.
  • 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.
  • Food unprotected from cross-contamination by food handlers.
01/28/09B
  • Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
  • 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.
  • Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
06/25/08A
  • 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.
  • Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
12/06/07A
  • Potentially hazardous foods improperly thawed.
  • Suitable thermometers (stem, cooler, oven) not provided and/or inadequately used.
  • Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
  • 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.
  • Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
  • 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.
  • Food unprotected from cross-contamination by food handlers.
10/29/07B
  • 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.
  • 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.
04/10/07A
  • Potentially hazardous foods improperly thawed.
  • Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
11/21/06A
No violation noted during this evaluation. 01/03/06A
  • 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.
  • Foods not stored off the floor.
  • Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
11/29/05B
  • Foods not stored off the floor.
02/17/05A
  • Inadequate hot and cold holding equipment; improperly designed, maintained and/or operated.
  • 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.
09/29/04A
  • 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.
  • Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
11/25/03A
  • Inadequate hot and cold holding equipment; improperly designed, maintained and/or operated.
  • Non-food contact surfaces improperly constructed and/or installed.
  • Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
  • Food unprotected from cross-contamination by chemicals.
08/06/03A
  • Poultry, poultry stuffing, stuffed meats, stuffing containing meats, casseroles containing potentially hazardous foods and/or food to be reheated containing potentially hazardous food not cooked to an internal temperature of 165°F.
  • Food unprotected by cross-contamination by proper storage.
04/21/03A
  • Inadequate hot and cold holding equipment; improperly designed, maintained and/or operated.
  • Potentially hazardous foods improperly thawed.
  • 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.
01/06/03A
  • Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
09/17/02A
No violation noted during this evaluation. 07/02/02
  • Potentially hazardous foods not kept at 40°F or colder or at 140°F or hotter, except during necessary preparation procedures.
06/12/02A
  • Unacceptable hygienic practices; unclean outer garments; improper hair restraints used.
03/08/02A
  • Food spoiled or adulterated.
  • Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
  • 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.
  • No effective measures to control pests. Pest control devices not maintained.
  • 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.
02/27/02C
  • Inadequate hot and cold holding equipment; improperly designed, maintained and/or operated.
  • Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
  • Facilities for washing and sanitizing equipment and utensils unapproved, inadequate, improperly constructed, maintained and/or operated.
  • Non-food contact surfaces improperly constructed and/or installed.
11/21/01A
  • Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
  • Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
07/31/01A
  • 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.
04/03/01A
  • Inadequate hot and cold holding equipment; improperly designed, maintained and/or operated.
  • Non-food contact surfaces improperly constructed and/or installed.
  • Food unprotected from cross-contamination by food handlers.
12/12/00A
  • Inadequate hot and cold holding equipment; improperly designed, maintained and/or operated.
  • Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
  • 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 chemicals.
  • Food unprotected by cross-contamination by proper storage.
12/04/00B
  • Inadequate hot and cold holding equipment; improperly designed, maintained and/or operated.
  • Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
08/10/00A
  • Potentially hazardous foods improperly thawed.
  • Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
  • 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.
  • 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.
08/04/00C
  • Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
04/04/00A
  • Food workers improperly washing hands after using toilet, coughing, eating, smoking, after handling raw animal products and/or otherwise contaminating their hands. Inadequate facilities.
  • 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.
  • Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
  • Poultry, poultry stuffing, stuffed meats, stuffing containing meats, casseroles containing potentially hazardous foods and/or food to be reheated containing potentially hazardous food not cooked to an internal temperature of 165°F.
  • 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.
04/03/00C
  • Potentially hazardous foods improperly thawed.
12/21/99A
  • Suitable thermometers (stem, cooler, oven) not provided and/or inadequately used.
  • Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
  • Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
12/15/99C
  • 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.
  • Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
  • Food unprotected from cross-contamination by food handlers.
07/28/99A
  • Potentially hazardous foods improperly thawed.
  • Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
06/21/99A
  • Potentially hazardous foods improperly thawed.
  • Foods not stored off the floor.
  • In-use utensils improperly handled and/or stored.
  • Non-food contact surfaces improperly constructed and/or installed.
  • Food unprotected from cross-contamination by raw meats, poultry, fish, seafood and/or raw eggs.
03/24/99
  • 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.
12/14/98A
  • Suitable thermometers (stem, cooler, oven) not provided and/or inadequately used.
  • Health cards not current on all food handlers.
06/01/98A
  • Inadequate hot and cold holding equipment; improperly designed, maintained and/or operated.
  • Unapproved food contact surfaces. Food contact surfaces not smooth, easily cleanable, properly constructed and/or installed.
02/06/98O
No violation noted during this evaluation. 02/06/98

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