- Hot and cold running water from approved source as required.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
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08/30/13 | 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.
- Food contact surfaces and equipment approved, food grade material, smooth, easily cleanable, properly constructed and installed.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
04/09/12 | A |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Food protected from potential contamination by employees and consumers.
- Hot and cold holding equipment present; properly designed, maintained and operated.
- Accurate thermometers (stem & hot/cold holding) provided and used.
- Person in charge available and knowledgeable/management certification.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
03/20/12 | B |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Food protected from potential contamination by employees and consumers.
- Hot and cold holding equipment present; properly designed, maintained and operated.
- Person in charge available and knowledgeable/management certification.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
03/20/12 | B |
| No violation noted during this evaluation. | 02/28/11 | A |
| No violation noted during this evaluation. | 11/02/10 | A |
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Non-food contact surfaces improperly constructed and/or installed.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- 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.
|
05/19/10 | A |
- Inadequate hot and cold holding equipment; improperly designed, maintained and/or operated.
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
|
01/04/10 | A |
- Inadequate hot and cold holding equipment; improperly designed, maintained and/or operated.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
|
08/10/09 | A |
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
|
06/30/09 | A |
- Inadequate hot and cold holding equipment; improperly designed, maintained and/or operated.
- In-use utensils improperly handled and/or stored.
- Non-food contact surfaces improperly constructed and/or installed.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- 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.
- Potentially hazardous foods not kept at 40°F or colder or at 140°F or hotter, except during necessary preparation procedures.
|
06/24/09 | B |
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Non-food contact surfaces improperly constructed and/or installed.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- 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.
|
01/07/09 | A |
- Inadequate hot and cold holding equipment; improperly designed, maintained and/or operated.
- 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.
|
06/17/08 | A |
- Inadequate hot and cold holding equipment; improperly designed, maintained and/or operated.
- 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.
|
01/16/08 | A |
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
|
02/27/07 | A |
- Inadequate hot and cold holding equipment; improperly designed, maintained and/or operated.
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
|
07/28/06 | A |
| No violation noted during this evaluation. | 01/25/06 | |
- Potentially hazardous foods not kept at 40°F or colder or at 140°F or hotter, except during necessary preparation procedures.
|
01/25/06 | O |
Restaurant representatives - add corrected or new information about QUAD BURGER PALACE, 3535 S Las Vegas Blvd, Las Vegas, NV »