LAS VEGAS RESTAURANT #5

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Broken pipes under three compartment sink Warning - From follow-up inspection 2025-10-24: Next unannounced visit Time Extended

High Priority - Employee washed hands with no soap. Employee re-washed hands with soap and warm water. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken; (43F)Beef; (45F); Fish (45F);

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken held at less than 135F Employee reheated chicken to 170F Corrected On-Site

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

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No chlorine sanitizer is being used for sanitizing utensils at 3Compartment sink.

Basic - Ice scoop handle in contact with ice. Operator removed scoop Corrected On-Site

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

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw chicken then proceed to plate cooked rice without washing hands and changing gloves. Employee washed hands and put new gloves on. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 6 Containers of black beans cooked yesterday at 8.00pm and left in Walk In Cooler to cool over night with temperature ranging from 48F to 52F Black Beans (48F - Cold Holding); Black beans (49F - Cold Holding); Black beans (49F - Cold Holding); Black Beans (52F - Cold Holding); Black Beans (50F - Cold Holding) Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Black beans in walk in cooler cooked at 8.00pm on 01/29/25 and left covered to cool in Walk In cooler overnight. Temperature taken at 1:15 pm on 1/30/25 ranges from 48F to 52F Black Beans (48F - Cold Holding); Black beans (49F - Cold Holding); Black beans (49F - Cold Holding); Black Beans (52F - Cold Holding); Black Beans (50F - Cold Holding) Warning

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by cooking pots Operator removed pots Corrected On-Site Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Asst Manager on duty Alejandra Almeida Warning

Basic - Bowl or other container with no handle used to dispense food. Used to dispense cooked rice Operator removed bowl Corrected On-Site Warning

Basic - Ice scoop handle in contact with ice. Ice Machine and ice bin Manager removed ice scoop Corrected On-Site Warning

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork (45F - Cold Holding); Black beans (45F - Cold Holding)

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.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ice scoop handle in contact with ice.

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

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Server

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server washed hands with soap and warm water. Corrected On-Site

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 Clean up procedures for clean up and vomiting. Manager print and posted Written procedures. Corrected On-Site

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Manager removed container Corrected On-Site

Basic - Employee drinking in a food preparation area

Basic - Ice scoop handle in contact with ice. Manager removed scoop Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Men's room

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken. Reach in Cooler. Employee removed and placed cooked foods at the top of Cooler Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw beef and pork then touched raw chicken without washing hands and changing gloves

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 - 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.

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

Basic - Bowl or other container with no handle used to dispense food. Used to dispense rice

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling tile missing.

Basic - Employee eating in a food preparation or other restricted area.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

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

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Explained to operator about date marking the clam tags. Corrective Action Taken - From follow-up inspection 2023-08-01: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair though out kitchen. - From follow-up inspection 2023-08-01: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2023-08-01: Time Extended

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touch raw chicken than place cooked rice and beans in a to go container without out washing hands. Explained correct hand washing procedure to operator. Corrective Action Taken

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed sauté onions 127F. Per operator less than 4 hours. Operator placed on stovetop to reheat . Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not commercially packaged over fish. Operator inverted. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed 1. Raw beef and pork over sliced peppers container of sauce. 2. Raw shrimp over lettuce and sliced tomatoes. Operator inverted. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Broom and dust pan Operator removed Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile in kitchen

Basic - - From initial inspection : Basic - Reach infreezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2022-11-15: Reach in freezer excessive. Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (120°F - Hot Holding). White rice sitting below steam table. Operator placed in oven to reheat and hot hold Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine interior

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plates used to scoop rice in walk in cooler. Operator removed plates Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Salt on floor in dry storage

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee Gatorade in 2 door glass reach in cooler

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine has slime buildup -microwave interior has food buildup Warning - From follow-up inspection 2021-07-20: Observed same Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave Warning - From follow-up inspection 2021-07-20: Observed same Time Extended