EL CANELO RESTAURANT - MARISCOS SINALOA, 23 N Mojave, Las Vegas, NV - Restaurant inspection findings and violations

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Business Info

Name: EL CANELO RESTAURANT - MARISCOS SINALOA
Type: Restaurant
Address: 23 N Mojave, Las Vegas, NV 89101
Total inspections: 4
Last inspection: 10/29/15
Grade
B
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Inspection findings

Inspection Date

Type

Grade
  • PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
  • Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
  • Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
  • Effective pest control measures. Animals restricted as required.
  • PHF/TCSs properly thawed. Fruits and vegetables washed prior to preparation or service.
  • Grade/card signs posted. Consumer advisory. Records/logs. NCIAA. PHFs labeled/dated. Offsite label.
  • Non-PHF labeled/dated/not spoiled/within shelf-life. Food stored off-floor. Retail chemical storage.
  • Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
 10/29/15Routine InspectionB
  • Food protected from potential contamination by employees and consumers.
  • Single use items not reused or misused.
  • Non-PHF labeled/dated/not spoiled/within shelf-life. Food stored off-floor. Retail chemical storage.
  • RR's, mop sk, cust. areas clean/maint. No litter, unnec. equip, pers items. Trash area clean/maint.
  • Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
 09/30/15Re-inspectionA
  • Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
  • RR's, mop sk, cust. areas clean/maint. No litter, unnec. equip, pers items. Trash area clean/maint.
 07/23/14Re-inspectionA
  • 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 by employees and consumers.
  • PHF/TCSs properly thawed. Fruits and vegetables washed prior to preparation or service.
  • Non-PHF labeled/dated/not spoiled/within shelf-life. Food stored off-floor. Retail chemical storage.
  • Sanitizer kits available. Equip. & ware washing therm. as required. Wiping cloths and linen use.
  • Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
 07/22/14Routine InspectionB

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