| No violation noted during this evaluation. | 04/15/13 | A |
- 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.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
|
03/28/13 | B |
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- PHF/TCSs properly thawed.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
|
05/23/12 | A |
- Verifiable time as a control with approved procedure when in use. Operational plan, HACCP plan, waiver or variance approved and followed when required. Nevada Clean Indoor Air Act compliant.
- 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.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Effective pest control measures. Animals restricted as required.
- 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.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
04/05/12 | C |
| No violation noted during this evaluation. | 02/28/12 | |
- Food protected from potential contamination during storage and preparation.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
|
10/27/11 | A |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- 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.
- Effective pest control measures. Animals restricted as required.
- 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.
|
10/17/11 | B |
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Health cards not current on all food handlers.
|
08/04/10 | A |
- Required labels not present on food or containers of food. Required signs not posted.
- Health cards not current on all food handlers.
- In-use utensils improperly handled and/or stored.
- Potentially hazardous foods not kept at 40°F or colder or at 140°F or hotter, except during necessary preparation procedures.
- Food unprotected by cross-contamination by proper storage.
|
06/15/10 | B |
- In-use utensils improperly handled and/or stored.
- Accurate thermometers, chemical tests kits, and/or pressure gauges not present and/or working.
- 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.
- Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
|
06/08/09 | A |
- 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.
- Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
- 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.
- 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.
|
05/01/09 | B |
- Potentially hazardous foods improperly thawed.
- Accurate thermometers, chemical tests kits, and/or pressure gauges not present and/or working.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- No effective measures to control pests. Pest control devices not maintained.
- Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
- 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.
|
10/30/08 | A |
- Foods not stored off the floor.
- 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.
- No effective measures to control pests. Pest control devices not maintained.
- Food unprotected from cross-contamination by food handlers.
|
08/01/07 | A |
- Facilities for washing and sanitizing equipment and utensils unapproved, inadequate, improperly constructed, maintained and/or operated.
- Food unprotected from cross-contamination by food handlers.
|
11/01/06 | A |
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- Foods not stored off the floor.
- Facilities for washing and sanitizing equipment and utensils unapproved, inadequate, improperly constructed, 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 raw meats, poultry, fish, seafood and/or raw eggs.
- Food unprotected from cross-contamination by food handlers.
|
09/26/06 | B |
- Food unprotected from cross-contamination by raw meats, poultry, fish, seafood and/or raw eggs.
|
06/16/06 | A |
- Food spoiled or adulterated.
- Foods not stored off the floor.
- 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 raw meats, poultry, fish, seafood and/or raw eggs.
|
05/24/06 | B |
- Food unprotected from cross-contamination by raw meats, poultry, fish, seafood and/or raw eggs.
|
02/06/06 | A |
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Foods not stored off the floor.
- Health cards not current on all food handlers.
- No effective measures to control pests. Pest control devices not maintained.
- Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
- Food unprotected from cross-contamination by raw meats, poultry, fish, seafood and/or raw eggs.
- Food unprotected from cross-contamination by chemicals.
|
01/11/06 | B |
- Foods not stored off the floor.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Food unprotected by cross-contamination by proper storage.
|
06/09/05 | A |
| No violation noted during this evaluation. | 10/28/04 | |
| No violation noted during this evaluation. | 10/28/04 | A |
- 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.
- 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.
- Plastic used for food contact surfaces is not of approved food grade quality.
- Non-food contact surfaces improperly constructed and/or installed.
- Toilet facilities for employees inadequate, inconvenient, unclean and/or not in good repair. Covered trash cans not provided. Doors not self-closing.
- 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.
|
10/11/04 | N |
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