- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Effective pest control measures. Animals restricted as required.
|
08/05/13 | A |
- Facilities for washing and sanitizing kitchenware approved, adequate, properly constructed, maintained and operated.
|
09/13/12 | A |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
- Accurate thermometers (stem & hot/cold holding) provided and used.
- Person in charge available and knowledgeable/management certification.
|
08/28/12 | B |
- Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
- Backflow prevention devices and methods in place and maintained.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
02/28/12 | A |
| No violation noted during this evaluation. | 01/06/11 | A |
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- In-use utensils improperly handled and/or stored.
|
04/13/10 | A |
- Non-food contact surfaces improperly constructed and/or installed.
|
02/19/09 | A |
- Food spoiled or adulterated.
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- No effective measures to control pests. Pest control devices not maintained.
|
02/04/09 | B |
- Inadequate hot and cold holding equipment; improperly designed, maintained and/or operated.
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
|
01/29/08 | A |
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- Health cards not current on all food handlers.
|
08/28/07 | 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.
|
04/20/06 | A |
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Accurate thermometers, chemical tests kits, and/or pressure gauges not present and/or working.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
|
09/26/05 | A |
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Health cards not current on all food handlers.
- Plastic used for food contact surfaces is not of approved food grade quality.
- Toilet facilities for employees inadequate, inconvenient, unclean and/or not in good repair. Covered trash cans not provided. Doors not self-closing.
|
02/02/05 | A |
- Suitable thermometers (stem, cooler, oven) not provided and/or inadequately used.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
|
07/26/04 | A |
- Inadequate hot and cold holding equipment; improperly designed, maintained and/or operated.
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
|
12/26/03 | A |
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Health cards not current on all food handlers.
|
02/23/03 | A |
- Suitable thermometers (stem, cooler, oven) not provided and/or inadequately used.
- Accurate thermometers, chemical tests kits, and/or pressure gauges not present and/or working.
|
12/04/02 | A |
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Accurate thermometers, chemical tests kits, and/or pressure gauges not present and/or working.
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
|
04/22/02 | A |
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- Accurate thermometers, chemical tests kits, and/or pressure gauges not present and/or working.
- Potentially hazardous foods not kept at 40°F or colder or at 140°F or hotter, except during necessary preparation procedures.
|
09/26/01 | A |
- Inadequate hot and cold holding equipment; improperly designed, maintained and/or operated.
- Accurate thermometers, chemical tests kits, and/or pressure gauges not present and/or working.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Food unprotected from cross-contamination by food handlers.
|
06/19/01 | A |
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
|
03/19/01 | A |
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
|
11/08/00 | A |
- Health cards not current on all food handlers.
- Clean utensils, equipment and/or singe service items improperly handled, stored and/or dispensed.
|
03/31/00 | A |
- Health cards not current on all food handlers.
|
01/10/00 | A |
- Suitable thermometers (stem, cooler, oven) not provided and/or inadequately used.
|
09/27/99 | A |
- Potentially hazardous foods not kept at 40°F or colder or at 140°F or hotter, except during necessary preparation procedures.
|
08/13/99 | B |
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Health cards not current on all food handlers.
- 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 raw meats, poultry, fish, seafood and/or raw eggs.
|
08/11/99 | B |
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Potentially hazardous foods not kept at 40°F or colder or at 140°F or hotter, except during necessary preparation procedures.
|
04/28/99 | O |
Restaurant representatives - add corrected or new information about Rebel Convenience Store #60 - Deli, 4325 E Charleston Blvd, Las Vegas, NV »