- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
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09/27/13 | A |
- Food protected from potential contamination during storage and preparation.
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
10/04/12 | A |
No violation noted during this evaluation. | 03/11/11 | A |
- In-use utensils improperly handled and/or stored.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Potentially hazardous foods not kept at 40°F or colder or at 140°F or hotter, except during necessary preparation procedures.
|
08/19/10 | A |
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- In-use utensils improperly handled and/or stored.
- Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
- Food unprotected from cross-contamination by chemicals.
|
04/26/10 | A |
- Food unprotected from cross-contamination by food handlers.
- Food unprotected from cross-contamination by chemicals.
|
11/04/09 | A |
No violation noted during this evaluation. | 10/05/09 | |
No violation noted during this evaluation. | 10/05/09 | |
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