LAS VEGAS II

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook removing raw steak from the cooler to cook then without washing hands or changing gloves touching ready to eat meals for customers. Cook washed hands and changed gloves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored over ready to eat broccoli. Operator stored properly. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with not handle used to scoop cooked rice on the cook line. Operator removed bowl. Corrected On-Site

Basic - Ice buildup in reach-in freezer by the front counter. Corrected On-Site

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-12-09: Same. Time Extended

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee wiping hands on soiled apron then handle ready to eat vegetables and meat without washing hands. Educated operator on proper hand washing procedures and employee washed hands properly. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee in the kitchen handled raw meat then touched ready to eat vegetables. Educated operator on proper hand washing procedures and employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork and steaks stored over cooked chicken and cooked ground beef in reach in cooler at front of kitchen. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic and oil dressing (82F - Cold Holding). As per operator out of temp for approximately 1 hour. Operator put in walk in cooler to quick chill. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed oxtail (115F - Hot Holding) @4:45 since 3:30. Operator reheated to 165+. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm corrected to 100ppm). Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked chicken soup (130F - Cooling) @4:05 since 4:00 @5:10 at 113F. Soup was held in large plastic containers held at room temperature Educated operator on proper cooling procedures and operator placed in small containers and in the freezer to quick chill. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed dish rag in hand wash sink. Operator removed. Corrected On-Site

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/. Certified food manager arrived approximately 1 hour after inspection started. Corrected On-Site

Intermediate - No soap provided at front of kitchen hand wash sink. Operator added soap. Corrected On-Site

Intermediate - Spray bottle containing purple chemical not labeled. As per operator chemical is degreaser. Operator labeled. Corrected On-Site

Basic - Employee keys stored on cutting board in the kitchen. Operator stored properly. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed in walk in cooler onions and plantains stored on the floor. Corrected On-Site

Basic - In-use utensil in salt and flour near walk in cooler not stored with handle above top of food within a closed container. Operator stored properly. Corrected On-Site

Basic - No handwashing sign provided at a hand sink at coffee station used by food employees. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed at large reach in cooler an employees open drink. Operator removed. Corrected On-Site

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

Basic - Single-service articles improperly stored. Observed on floor at coffee station small sauce containers. Operator stored properly. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handled dirty dishes then removed clean dishes from dishwasher without washing hands and changing gloves. Dishwasher washed hands and changed gloves Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Used to dispense cooked rice at steam table. Employee removed no handle bowl. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Drinking water stored in reach in cooler and not separated from other food items. Manager discarded bottle of drinking water Corrected On-Site

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

Basic - Water leaking from pipe attached to Ice Machine

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer solution at dishwashing machine at 00 ppm. Operator replenished solution. Final reading 100 ppm.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on wall in dry storage area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over various containers sauces. Operator removed raw chicken to bottom shelf. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle with degreaser stored on shelf next to open box with corn starch. Operator removed and stored properly. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed at 3:30 p.m. no date marked on cooked pork stored to refrigerator. Per operator, pork cooked on 10/01/2024 . Item cooked before 11:00.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with degreaser stored on shelf in storage area. Operator removed and stored on chemical shelf. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. No handle bowl used to dispense Cook rice at cookline.

Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside. -Observed old food residue in box containing plastic wrap. Operator cleaned. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Observed accumulation of black and brown substances buildup on kitchen ceiling.

Basic - Food stored on floor. -Observed cases with produce stored on kitchen, walk in cooler and freezer floor. Corrected On-Site

Basic - Stored food not covered. -Observed an open box with corn starch stored in dry storage area.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw mahi mahi stored in packaging labeled removal when thawing, stored inside reach in cooler next to kitchen entrance. Educated operator on proper thawing method.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored inside flour bin in kitchen, handle in contact with flour.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken milanese (60°F - Cold Holding) stored in reach in cooler next to cookline. Per operator, foods not prepped or portioned today. Foods out of temperature for approximately 1hr. Operator put foods in walk in freezer to quick chil. Corrective Action Taken

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

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed mahi mahi stored in original packaging, thawed, inside true cooler in kitchen. Reviewed proper thawing for rop fish. Operator cut packaging open to allow oxygen flow. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food debris inside microwave at cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw beef stored above a container with cooked pork inside reach in cooler. Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside Two door reach in cooler on cook line, raw beef 50°F cold Holding, raw chicken 50°F cold Holding, cooked pork 50°F cold Holding . Per operator products stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator moved items to walk-in freezer Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Clams tags not marked with last date served. Repeat Violation Admin Complaint

Intermediate - - From initial inspection : Intermediate - Mussel tags not marked with last date served. Educated operator to start marking with date that last clam is served. Warning - From follow-up inspection 2022-12-28: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. -Observed metal pitcher stored inside front counter hand wash sink.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. -Throughout kitchen. Repeat Violation

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination.

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

Intermediate - Handwash sink used for purposes other than handwashing. -Observed employee dump water into hand wash sink behind front bar counter and refill with water. -Observed stacks of bread baskets stored behind faucet at wait station hand wash sink in dining room.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee beverage stored on prep table next to container holding raw chicken quarters in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee lunch bag stored on mini shelf above dish machine in kitchen. -Observed employee cell phone stored on shelf holding canned goods and spices in kitchen.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. -Throughout kitchen.

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Observed tongs stored on oven door handles throughout cook line. -Observed scoop handles stored in containers holding salt and white flour in kitchen.

Basic - Single-service articles not stored inverted or protected from contamination. -Observed single use containers not inverted stored on shelf above cook line steam table in kitchen.