Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
07/09/10
A
Inadequate hot and cold holding equipment; improperly designed, 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 food handlers.
Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
Living quarters not completely separated from food service. Infant or child care allowed. Premises not maintained free of litter, unnecessary equipment and/or personal effects.
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