Las Vegas Ii Improves its Sanitary Rating

Basic - Cardboard used to line food-contact shelves. Under the prep table in cookline.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In prep area , vent and light shield dusty above dish machine and above prep table. Above wait station.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink in True cooler by walk in cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting. By the water heater on shelf, manager properly stored . **Corrected On-Site**

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor tiles missing. By the grill in the kitchen.

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In flour and salt bucket. Under prep table in prep area walk in cooler.

Basic - In-use wet wiping cloth/towel used under cutting board. On prep table in cookline.

Basic - Light shield damaged/in disrepair. Above grill.

Basic - Nonfood-contact equipment in poor repair. Reach in cooler handle in disrepair by hand wash sink.

Basic - Open dumpster lid.

Basic - Reach-in cooler shelves with rust that has pitted the surface. True cooler by fryer.

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum containers on dry storage. Employee properly stored it. **Corrected On-Site**

Basic - Standing water in floor drain/floor drain draining very slowly. Handwash sink blodgett oven.

Basic - Stored food not covered in walk-in cooler. Peeled plantains.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Server washed hands in 3 compartment sink, employee washed hands in hand wash sink after told to do so. **Corrective Action Taken**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No handwashing sign provided at a hand sink used by food employees, in kitchen.

Basic - Objectionable odor in establishment, in ladies restroom.

Basic - Open dumpster lid.

Basic - Single-service articles not stored inverted or protected from contamination, take out containers on shelf.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, various food in walk in cooler.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Equipment in poor repair, maximum reach in cooler, chicken and beef 47°F. **Warning**

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No handwashing sign provided at a hand sink used by food employees, in kitchen.

Basic - Objectionable odor in establishment, in ladies restroom.

Basic - Open dumpster lid.

Basic - Single-service articles not stored inverted or protected from contamination, take out containers on shelf.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles, on prep table.

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, chicken and beef in maximum reach in cooler 47°F. **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, various food in walk in cooler.

Basic - Bowl or other container with no handle used to dispense food, bowl used to scoop rice. **Repeat Violation**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, ware washing racks and mop sink.

Basic - Ceiling tile missing-in liquor room.

Basic - Ceiling/ceiling tile shows damage or is in disrepair, water stained over walk in cooler.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**

Basic - Floor area(s) covered with standing water, in front of ware washing machine.

Basic - Hole in or other damage to wall, in liquor room.

Basic - In-use ice scoop stored on soiled surface between uses, on ice Bunin waitstaff area.

Basic - No handwashing sign provided at a hand sink used by food employees, by ovens and in guest restrooms.

Basic - Objectionable odor in establishment.

Basic - Open dumpster lid. **Repeat Violation**

Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door. **Repeat Violation**

Basic - Reach-in cooler gasket torn/in disrepair.

Basic - Single-service articles not stored inverted or protected from contamination, take out containers on shelf in kitchen.

Basic - Soil residue build-up on nonfood-contact surface, exterior of microwave.

Basic - Stored food not covered in walk-in cooler, prepared vegetables, sauce **Repeat Violation**

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Basic - Wet wiping cloth not stored in sanitizing solution between uses, sitting on prep table.

Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles,on prep table.

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening, deli meat and cheese.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink,spoon in waitstaff area. **Repeat Violation**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, chicken, sauce pork **Repeat Violation**

Intermediate - Slicer blade soiled with old food debris.

Basic - Bowl or other container with no handle used to dispense food, bowl used to scoop rice. **Repeat Violation**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, ware washing racks and mop sink.

Basic - Ceiling tile missing-in liquor room.

Basic - Ceiling/ceiling tile shows damage or is in disrepair, water stained over walk in cooler.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**

Basic - Equipment in poor repair, maximum refrigerator, see temperature log. **Warning**

Basic - Floor area(s) covered with standing water, in front of ware washing machine.

Basic - Floor not cleaned when the least amount of food is exposed, in corners and under storage rack in kitchen.

Basic - Food stored in holding unit not covered, bread in walk in cooler, sitting unwrapped on shelf in walk in cooler. **Repeat Violation**

Basic - Hole in or other damage to wall, in liquor room.

Basic - In-use ice scoop stored on soiled surface between uses, on ice Bunin waitstaff area.

Basic - No handwashing sign provided at a hand sink used by food employees, by ovens do in guest restrooms.

Basic - Nonfood-grade bags used in direct contact with food, garbage bags used to store chicken. Thank you bags used to store unwrapped bread. **Repeat Violation**

Basic - Objectionable odor in establishment.

Basic - Open dumpster lid. **Repeat Violation**

Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door. **Repeat Violation**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, beef.

Basic - Reach-in cooler gasket torn/in disrepair.

Basic - Single-service articles not stored inverted or protected from contamination, take out containers on shelf in kitchen.

Basic - Soil residue build-up on nonfood-contact surface, exterior of microwave.

Basic - Stored food not covered in walk-in cooler, prepared vegetables, sauce **Repeat Violation**

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Basic - Wet wiping cloth not stored in sanitizing solution between uses, sitting on prep table.

Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles,on prep table.

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. **Repeat Violation**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area., in dry storage area. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, chicken 48°F, beef 48°F, fish 47°F, pork 47°F. **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler, raw chicken stored over raw beef. Raw pork stored over raw fish,

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening, deli meat and cheese.

Intermediate - Employee washed hands in a sink other than an approved handwash sink, 3 compartment sink.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink,spoon in waitstaff area. **Repeat Violation**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, chicken, sauce pork **Repeat Violation**

Intermediate - Slicer blade soiled with old food debris.

Basic - Bowl or other container with no handle used to dispense food, to scoop cooked rice.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, box of seafood in walk in freezer.

Basic - Cutting board has cut marks and is no longer cleanable, used for chicken.

Basic - Food stored in holding unit not covered, bread in walk in cooler on shelf, loose bread.

Basic - Nonfood-grade bags used in direct contact with food, lettuce in reach in cooler in waitstaff area.

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, used to store unwrapped ham in walk in cooler.

Basic - Open dumpster lid.

Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.

Basic - Stored food not covered in walk-in cooler, plantains, chopped onions, cooked beef and beans.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.

High Priority - Employee failed to wash hands before putting on gloves to work with food.

Intermediate - Handwash sink used for purposes other than handwashing, used to store utensils in waitstaff area.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, sandwiches in walk in cooler.

Intermediate - Torn packages/bags of food exposing the contents to contamination, container of flour on shelf. Employee covered it with plastic wrap. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. DISH RACKS. **Warning**

Basic - Equipment in poor repair. INSIDE OF ICE MACHINE PLASTIC LINER BROKEN. **Warning**

Basic - Soil residue build-up on nonfood-contact surface. TOP OF WATER HEATER. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. HOW TO CALIBRATE A PROBE THERMOMETER. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. FRONT COUNTER AND REAR KITCHEN. **Warning**

Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**

Basic - Bowl or other container with no handle used to dispense food, to scoop rice,

Basic - Ceiling tile in disrepair, weather stained.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Dusty ceiling tiles and/or air conditioning vent covers.

Basic - Equipment and utensils not properly air-dried - wet nesting, pot and pans. **Repeat Violation**

Basic - Equipment in poor repair, ice machine plastic liner broken, sealed with putty. Stated to operator will need to prove that the putty is made for food contact surface.

Basic - Food stored in a location that is exposed to splash/dust, ice in waitstaff area.

Basic - Food stored in a prohibited area, tray of chicken stored over trash container.

Basic - Food stored on floor, pot of meat in kitchen"

Basic - No handwashing sign provided at a hand sink used by food employees, at hand wash sink by oven.

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, used to cover salad in reach in cooler.

Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.

Basic - Single-service articles not stored inverted or protected from contamination, take out containers on shelf in dry storage area and waitstaff area.

Basic - Soil residue build-up on nonfood-contact surface, on water heater. **Repeat Violation**

Basic - Stored food not covered in walk-in cooler, various food.

Basic - Wet wiping cloth not stored in sanitizing solution between uses, sitting on counter in kitchen.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Employee failed to wash hands before putting on gloves to work with food.

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler, raw eggs stored over plantains.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, beef, sauce and soup.

Basic - Equipment and utensils not properly air-dried - wet nesting. DISH RACKS. **Warning**

Basic - Equipment in poor repair. INSIDE OF ICE MACHINE PLASTIC LINER BROKEN. **Warning**

Basic - Soil residue build-up on nonfood-contact surface. TOP OF WATER HEATER. **Warning**

Basic - Uncovered food stored near sink exposed to splash. TEA FRONT COUNTER. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**

High Priority - License expired within 30 days after expiration date. **Warning**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. FISH ABOVE RTE BREADED HAM. **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. PORK STORED IN CONTACT WITH BEEF. **Warning**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. HOW TO CALIBRATE A PROBE THERMOMETER. **Warning**

Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. FOOD STORAGE TO PREVENT CROSS CONTAMINATION. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. FRONT COUNTER AND REAR KITCHEN. **Warning**

Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**

Intermediate - Slicer blade soiled with old food debris. **Warning**

No Violations Were Observed

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not covered during reheating process.

Intermediate - No metal stem-type thermometer provided to measure temperature of food products.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.

Basic - Bowl or other container with no handle used to dispense food. Sugar container and bowls used for cooked rice.

Basic - Reach-in cooler gasket torn/in disrepair. True reefer on the cooks line

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.

Intermediate - Employee used handwash sink as a dump sink. Front counter **Corrected On-Site**

Intermediate - Employee filled water pitcher/cup at handwash sink. Service area

Basic - No handwashing sign provided at a hand sink used by food employees. Service area.

Basic - Ceiling tile missing. Above the cook's line.

Basic - Hood soiled with accumulated grease.

Intermediate - Identity of food or food product misrepresented. Specials board advertises grouper, no grouper could be produced or any invoices for grouper could be produced. When the manager, Elvis Gonzalez, was in the freezer with me and I asked what kind of fish a particular case was, he said grouper. That case is swai (striped pangasius) . There are no specials advertising swai in the restaurant. **Admin Complaint**

In-use utensil not stored with handle above the top of potentially hazardous food and the container. sugar Corrected On Site.

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair. Maximum Refrigerator

Observed nonfood-grade containers used for food storage. thank you bags used to store meat in freezer Repeat Violation.

Critical - Observed soiled walk-in cooler shelves.

Observed single-service items stored on floor. to go cups and containers

Critical - Outer openings of establishment cannot be properly sealed when not in operation. back door by restrooms

Ceiling tile missing.

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

Critical - Observed food stored on floor. plaintains walk in cooler, bread walk in freezer Repeat Violation.

Observed ice scoop with handle in contact with ice. servers station Corrected On Site.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. In servers station Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. coffee cup on station servers prepRepeat Violation. Corrected On Site.

Equipment or utensils not designed or constructed in a durable manner. cup no handle in flour Repeat Violation.

Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.

Observed nonfood-grade containers used for food storage. grocery bags used to store raw chicken

Wet wiping cloth not stored in sanitizing solution between uses. throughout kitchen

Critical - Observed interior of microwave soiled.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. prep shelf in kitchen Repeat Violation.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. inside equipment steam table end area

Critical - Observed handwash sink used for purposes other than handwashing. drinking cup in handsink by bread stationCorrected On Site.

Observed attached equipment soiled with accumulated grease. hood filter Repeat Violation.

Observed attached equipment soiled with accumulated dust. fan guards walk in cooler

Light not functioning. throughout kitchen and hood

Critical - Working containers of food removed from original container not identified by common name. oil bottles, flour, sugar

Critical - Observed potentially hazardous food thawed in an improper manner. fish, beefCorrected On Site.

Critical - Observed food stored on floor. plaintains walk in cooler, kitchenand shrimp walk in freezer. 50lb bsg rice dry storage

Critical - Observed uncovered food in holding unit/dry storage area. meat kitchen

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. in use utensil stored on dirty shelving. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. throughout kitchen

Equipment or utensils not designed or constructed in a durable manner. bowl no handle in sugar, flour and or meal

Observed equipment in poor repair. interior of ice machine

Observed gaskets/seals on cold holding unit in poor repair. reach in cooler maximum

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. true cooler by fryer

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelf by prep station

Floors not maintained smooth and durable. missing tile throughout kitchen

Observed attached equipment soiled with accumulated grease. hood filters

Critical - Observed unlabeled spray bottle. blue liquid windex

Critical - Observed raw animal food stored over ready-to-eat food. raw beef , chicken over limes in walk-in cooler. Corrected On Site.

Critical - Observed cloth used as a food-contact surface. cooked plantains on cloth towel on cookline. Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. bowl in rice container.

In-use utensil not stored with handle above the top of potentially hazardous food and the container. tongs handle in chicken container in reach-in cooler. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. frontline salad station. Corrected On Site.

Observed nonfood-grade containers used for food storage. ham, chicken in shopping /grocery bags in walk-in cooler.

Observed clean utensils/equipment stored in dirty drawers/containers.

Faucet/handle missing at plumbing fixture. hot water handle at frontline salad/server station handwash sink.

Observed floor area(s) covered with standing water. in kitchen by walk-in cooler/ice machine/hallway.

Lights missing the proper shield, sleeve coatings or covers. cookline.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Manager came in towards end of inspection. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Observed build-up of grease on nonfood-contact surface.hood

Observed residue build-up on nonfood-contact surface.top of water heater.

Observed attached equipment soiled with accumulated grease.hoodfilters

Critical - Covered waste receptacle not provided in women's bathroom.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Observed employee with ineffective hair restraint.

Critical - Observed food stored on floor.w/cooler

Critical - Observed unlabeled spray bottle. Corrected On Site.

Ten (10) foot-candles of light at least 30 inches from floor not provided in kitchen.

Critical - Working containers of food removed from original container not identified by common name.condiments.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.opposite directions.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Observed attached equipment soiled with accumulated grease.hood filters.

Observed employee with ineffective hair restraint.

Observed residue build-up on nonfood-contact surface.hood.

Critical - Observed toxic item stored by food. Corrected On Site.

Critical - Observed unlabeled spray bottle.