- Food protected from potential contamination during storage and preparation.
- Food protected from potential contamination by employees and consumers.
- 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.
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10/18/12 | A |
- 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.
- Food contact surfaces and equipment approved, food grade material, smooth, easily cleanable, properly constructed and installed.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
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08/24/11 | 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.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
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06/15/10 | A |
- 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.
- Unapproved food contact surfaces. Food contact surfaces not smooth, easily cleanable, properly constructed and/or installed.
- Non-food contact surfaces improperly constructed and/or installed.
- 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.
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09/17/09 | 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.
- 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.
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05/01/08 | A |
- Food workers improperly washing hands after using toilet, coughing, eating, smoking, after handling raw animal products and/or otherwise contaminating their hands. Inadequate facilities.
- 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.
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10/09/07 | A |
- 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.
- Unacceptable hygienic practices; unclean outer garments; improper hair restraints used.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
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11/03/06 | 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.
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07/06/06 | A |
- Food workers improperly washing hands after using toilet, coughing, eating, smoking, after handling raw animal products and/or otherwise contaminating their hands. Inadequate facilities.
- 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.
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11/07/05 | A |
- Non-food contact surfaces improperly constructed and/or installed.
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01/31/05 | A |
- 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.
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06/08/04 | A |
- Perishable foods kept at improper temperature.
- Clean utensils, equipment and/or singe service items improperly handled, stored and/or dispensed.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
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03/19/04 | A |
- Inadequate hot and cold holding equipment; improperly designed, maintained and/or operated.
- Perishable foods kept at improper temperature.
- Food unprotected from cross-contamination by food handlers.
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10/21/03 | A |
No violation noted during this evaluation. | 02/28/03 | A |
- Perishable foods kept at improper temperature.
- Food unprotected from cross-contamination by chemicals.
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08/29/02 | A |
No violation noted during this evaluation. | 03/19/02 | A |
- Suitable thermometers (stem, cooler, oven) not provided and/or inadequately used.
- 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.
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05/09/01 | A |
- Unapproved food contact surfaces. Food contact surfaces not smooth, easily cleanable, properly constructed and/or installed.
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08/04/00 | A |
- 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.
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01/31/00 | A |
- Non-food contact surfaces improperly constructed and/or installed.
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07/29/99 | A |
- Non-food contact surfaces improperly constructed and/or installed.
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07/07/99 | O |
No violation noted during this evaluation. | 07/07/99 | |
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