Las Vegas Iv Degrades its Sanitary Rating

Basic - No conspicuously located ambient air temperature thermometer in cold holding unit, dessert cooler.

Intermediate - Cold water not provided/shut off at employee handwash sink, cookline.

Basic - Faucet/handle missing at plumbing fixture, cookline.

Basic - Large amount of unused equipment/supplies present, ice machine in wait station.

Basic - Hole in wall, next to water heater, **Repeat Violation**

Basic - Wall in disrepair, behind handsink next to cookline.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, acoustic tiles over prep areas, **Repeat Violation**

Basic - Leaking pipe at plumbing fixture, ladies room, under handsink.

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

Basic - Wall in disrepair, next to water heater.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, Acoustic tiles over prep areas. **Repeat Violation**

Nonfood-contact equipment not designed and constructed in a durable manner-ice machine door falling off.

Observed build-up of food debris, dust or dirt on nonfood-contact surface-walkin door.

Critical - Hand wash sink lacking proper hand drying provisions--kitchen Corrected On Site.Repeat Violation.

Ceiling not smooth and easily cleanable-acoustic tiles in prep area need to be changed to no holes.

Observed dusty ceiling tiles and/or air conditioning vent covers-ladies room.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Working containers of food removed from original container not identified by common name. squeeze bottles with sauces. Repeat Violation. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef, pork, seafood, plant foods in the cookline reach in cooler. according to PIC less than 4 h out of temperature, moved to the walk in freezer. Corrected On Site.

Critical - Observed food being cooled by nonapproved method. beans cooled in a deep closed container. Corrected On Site. discarded.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beans overnight in the walk in cooler. Corrected On Site. discarded.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach in cooler (DESMON). potentially hazardous food must not be held in this unit until proper temperature can be maintained.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed walk in freezer at 40 degrees fahrenheit.

Critical - Observed raw animal food stored over ready-to-eat food. raw meat over cheesecake, vegetables in the walk in cooler.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. touching raw meat then clean plates with out washing hands.

Critical - Observed employee wash hands with no soap. cookline. Corrected On Site.

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

Critical - Equipment food-contact surfaces and utensils not sanitized. washing equipment in the 3 compartment sink with out sanitizer. Corrected On Site.

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

Critical - Hot water not provided/shut off at employee hand wash sink. women's restroom

Critical - Observed handwash sink used for purposes other than handwashing. washing shrimps in the cookline handsink.

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping clothes. Corrected On Site.

Critical - Working containers of food removed from original container not identified by common name. squeeze bottles. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic & oil, chimichurri in the prep area. Corrected On Site. ice bath. Repeat Violation.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. white rice, rice & beans, cooked onions at the cookline. Corrected On Site. reheated. Repeat Violation.

Critical - Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on.

Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.

Critical - Observed encrusted, soiled material on slicer.

Observed wall in disrepair. next to back door.

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. precooked french fries in the prep area. Corrected On Site. moved to a cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chimichurri. Corrected On Site. moved to a cooler.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked onionns at the cookline. Corrected On Site. reheated. Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. raw meat over cut vegetables in a reach in cooler. Corrected On Site.

Critical - Observed employee dry hands on clothes/apron after washing. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.

Critical - Observed live flies in kitchen.

Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. backdoor wide open and flies in the kitchen. Corrected On Site.

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping cloths. Corrected On Site. Repeat Violation.

Critical - Observed unlabeled spray bottle. waitress station.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts in walk in cooler.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. yuca at the cookline. Corrected On Site. reheated. Repeat Violation.

Critical - Observed food being cooled by nonapproved method. deep, closed, plastic bucket. Corrected On Site. Repeat Violation.

Critical - Observed food stored on floor. potatos on the walk in cooler. Corrected On Site. Repeat Violation.

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

Critical - Equipment food-contact surfaces and utensils not sanitized.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. manual sanitization requiredbuntil dishwashing machine has been fixed.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wipping cloths. Corrected On Site.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Observed packaged food not labeled as specified by law. not labeled in english.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice, chicken at the cookline. Corrected On Site. reheated. Repeat Violation.

Critical - Observed food being cooled by nonapproved method. deep, closed, stacked containers.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. shredded beef in the walk in cooler.

Critical - Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures. Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. reach in cooler. Corrected On Site. Repeat Violation.

Critical - Observed raw animal food stored over cooked food. walk in cooler. Repeat Violation.

Critical - Observed food stored on floor. walk in cooler.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. waitress. Corrected On Site.

Observed nonfood-grade containers used for food storage. shopping bags with meat in the walk in freezer. Repeat Violation.

Wet wiping cloth not stored in sanitizing solution between uses. waitress station. Repeat Violation.

Critical - Observed live flies in kitchen. Repeat Violation.

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.

Observed ceiling in disrepair. some damaged ceiling tiles. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic at the cookline. Corrected On Site. discarded

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheesecake, flan, dairy products in waitress station RIC.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice, chicken at the cookline. Corrected On Site. reheated.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. waitress station RIC. PHF must not be held in this unit until proper temperature can be maintained.

Critical - Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures.

Critical - Observed raw animal food stored over ready-to-eat food. raw beef over cut vegetables. Corrected On Site.

Critical - Observed raw animal food stored over cooked food. raw meat over cheese in RIC. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice bowls. Corrected On Site.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.

Observed nonfood-grade containers used for food storage. shopping bags with meat in WIF.

Wiping cloth chlorine sanitizing solution not at proper minimum strength. waitress station.

Wet wiping cloth not stored in sanitizing solution between uses. cookline

Critical - Observed live flies in kitchen.

Observed wall in disrepair. dishwashing area.

Wall not smooth and easily cleanable. acoustic tiles in prep area.

Observed ceiling in disrepair. tiles water damaged

Ceiling not smooth and easily cleanable. ceiling tiles not smooth in prep areas.

Missing drain plug at dumpster.

Observed build-up of grease on nonfood-contact surface. cookline equipment.

Critical - Observed buildup of slime in the interior of ice machine.

Observed ceiling in disrepair. ceiling tiles damaged.

Observed dusty ceiling tiles and/or air conditioning vent covers.

Observed employee with no hair restraint.

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar container.

Critical - Observed interior of microwave soiled.

Observed nonfood-grade containers used for food storage. shopping bags with meat in WIF.

Observed open dumpster lid.

Critical - Observed raw animal food stored over cooked food. raw meat over cooked beans RIC. Corrected On Site.

Critical - Observed raw animal food stored over cooked food.salad in WIC.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups, salads, beef in WIC.

Wet wiping cloth not stored in sanitizing solution between uses.

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

Ceiling tile missing. prep area

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

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.

Missing drain plug at dumpster.

No copy of latest inspection report.

Observed attached equipment soiled with accumulated grease. hood filters.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. racks and shelv troughout kitchen.

Critical - Observed buildup of slime in the interior of ice machine.

Observed ceiling in disrepair. beside hood.

Critical - Observed encrusted, soiled material on slicer.

Observed food debris accumulated on kitchen floor. under equipment.

Critical - Observed food stored on floor. boxes with plantains in WIC and WIF

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

Critical - Observed interior of microwave soiled.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. non working RIC.

Observed nonfood-contact equipment in poor repair.Racks troughout kitchen.

Observed open dumpster lid.

Critical - Observed soil residue in storage containers. flour, spices.

Critical - Observed soiled reach-in cooler gaskets.

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