- Potentially hazardous foods not kept at 40°F or colder or at 140°F or hotter, except during necessary preparation procedures.
- Required labels not present on food or containers of food. Required signs not posted.
- Health cards not current on all food handlers.
- 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.
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09/09/10 | A |
- 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.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Food unprotected from cross-contamination by food handlers.
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08/25/10 | B |
- In-use utensils improperly handled and/or stored.
- Clean utensils, equipment and/or singe service items improperly handled, stored and/or dispensed.
- No effective measures to control pests. Pest control devices not maintained.
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
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02/01/10 | A |
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
- Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
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01/04/10 | O |
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