Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained 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.
Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
12/16/10
A
Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
05/06/10
A
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.
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.
Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
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