Las Vegas Restaurant #5

Basic – Bowl or other container with no handle used to dispense cooked rice. Employee removed Corrected On-Site

Basic – Commercially processed salmon reduced oxygen packaged fish bearing a label indicatingB that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk-in cooler.

Basic – Floor tiles missing and/or in disrepair though out kitchen.

Basic – Food stored on floor. Observed peeled in plastic container of peeled onions on walk-in cooler floor. Observed plastic bucket of plantains on walk in cooler floor.

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic – Working containers of sugar removed from original container not identified by common name located in thaa

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed shredded beef (48F – Cold Holding); yellow rice (48F – Cold Holding); red beans (51F – Cold Holding). Not prep or portion today.Per operator not removed from walk in cooler held overnight in cooler. See stop sale.

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed Employee cracked raw shell eggs and then handled clean plate

High Priority – Raw animal food stored over or with unwashed produce. Observed raw beef over sliced red and green peppers in flip top cooler. Repeat Violation

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shredded beef (48F – Cold Holding); yellow rice (48F – Cold Holding); red beans (51F – Cold Holding). Not prep or portion today.Per operator not removed from walk in cooler held overnight in cooler.

Intermediate – Clam/mussel/oyster tags not marked with last date served. Explained to operator about date marking the clam tags. Corrective Action Taken

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedure to operator. Corrected On-Site

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shredded beef (48F – Cold Holding); yellow rice (48F – Cold Holding); red beans (51F – Cold Holding). Not prep or portion today.Per operator not removed from walk in cooler held overnight in cooler.

Intermediate – Handwash sink not accessible for employee use at all times. Observed dust pan and broom in front of hand washing sink next to the three compartment sink. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing. Observed plastic drinking cup on the hand washing sink.

Intermediate – Spray bottle containing degreaser toxic substance not labeled.