- Verifiable time as a control with approved procedure when in use. Operational plan, HACCP plan, waiver or variance approved and followed when required. Nevada Clean Indoor Air Act compliant.
- Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
- Food contact surfaces and equipment approved, food grade material, smooth, easily cleanable, properly constructed and installed.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
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06/05/12 | Routine Inspection | A |
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