- Food unprotected from cross-contamination by food handlers.
- Food unprotected from cross-contamination by chemicals.
- Food unprotected by cross-contamination by proper storage.
- 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.
- Unacceptable hygienic practices; unclean outer garments; improper hair restraints used.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Non-food contact surfaces improperly constructed and/or installed.
- 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.
- Suitable thermometers (stem, cooler, oven) not provided and/or inadequately used.
|
07/13/10 | X |
- Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
|
07/13/10 | A |
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
|
04/09/10 | 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.
- Food unprotected from cross-contamination by food handlers.
- Food unprotected from cross-contamination by chemicals.
- Food unprotected by cross-contamination by proper storage.
- 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.
- Unacceptable hygienic practices; unclean outer garments; improper hair restraints used.
- In-use utensils improperly handled and/or stored.
- Clean utensils, equipment and/or singe service items improperly handled, stored and/or dispensed.
- Plastic used for food contact surfaces is not of approved food grade quality.
- 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.
|
04/07/10 | C |
Restaurant representatives - add corrected or new information about Banana Leaf Asian Cuisine, 2901 S Las Vegas Blvd, Las Vegas, NV »