- Food protected from potential contamination during storage and preparation.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- RR's, mop sk, cust. areas clean/maint. No litter, unnec. equip, pers items. Trash area clean/maint.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
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01/05/16 | Routine Inspection | A |
Restaurant representatives - add corrected or new information about CHO WON RESTAURANT, 1500 S Las Vegas Blvd, Las Vegas, NV »