- 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.
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10/27/10 | A |
- Inadequate hot and cold holding equipment; improperly designed, maintained and/or operated.
- Hot potentially hazardous foods not rapidly cooled by approved methods.
- 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.
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Accurate thermometers, chemical tests kits, and/or pressure gauges not present and/or working.
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10/25/10 | C |
- Inadequate hot and cold holding equipment; improperly designed, maintained and/or operated.
- Hot potentially hazardous foods not rapidly cooled by approved methods.
- 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.
- Non-food contact surfaces improperly constructed and/or installed.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
|
09/13/10 | C |
- Non-food contact surfaces improperly constructed and/or installed.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
|
09/13/10 | A |
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- In-use utensils improperly handled and/or stored.
- 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.
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01/21/10 | A |
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