Las Vegas Seafood Restaurant
FAILThursday, August 14, 2025 at 2:42 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Observed multiple food items being not properly stored on the shelving in the refrigeration unit. Photos taken. Ensure staff is trained properly on where to store foods on the shelf. Observed eggs being stored on the middle shelf raw fish in water with no cover being stored over plantains that are not covered. Raw hamburger in a stainless bowl not covered with another stainless container sitting on top of the raw hamburger. All food items need to be stored in food grade containers with lids and properly stored on the proper shelving.
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.003/3-403.11-P
Reheating for Hot Holding (P)
Observed meat and chicken on the steam table at 58F. Ensure staff is properly trained on reheating food items to 165F on the stove and then placed on the steam table and being held at 135F or above. Staff removed food and discarded the food.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed cole slaw being stored on the counter at 62F. Staff placed the cole slaw back into the refrigeration unit. Ensure staff is properly trained on cold holding. 41F or below.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed meat and chicken on the steam table at 58F. Food items were removed and discarded. Ensure staff is properly trained on hot holding 135F or above.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
PIC was not able to find the 2 vomit & diarrhea kits that were purchased a few months back. Provide vomit & diarrhea kit and place where staff can find.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.004/4-303.11-PF
Cleaning Agents and Sanitizers Availability (Pf)
No detergent available at the 3 bay sink. Spoke to the PIC on the phone she was heading to restaurant depot and will send a photo when she gets back to the establishment. Provide commerical grade detergent.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.006/6-301.11-PF
Handwashing Cleanser Availability (Pf)
No hand soap at the hand sink near the front counter. Provide hand soap at the sink at all time.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Observed no sanitizer bucket with sanitizer or wiping clothes being used. Provide sanitizer buckets sanitizer and wiping cloths.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Observed heavy grease on the hood filters light shields. Clean to remove heavy grease build up. Hood expires at the end of Aug. Observed heavy grease build up on the air gap under the prep sink. Clean air gap to remove heavy grease build up. Ensure staff is properly trained on the use of the prep sink. Discontinue pouring grease and cleaning pots in the prep sink. Observed disorganize and soiled mopcloset. Clean and sanitize mop closet.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-201.17-C
Walls and Ceilings Attachments (C)
Observed multiple stained ceiling tiles with food debris. Clean or replace to provide clean ceiling tiles.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition
590.006/6-301.14-C
Handwashing Signage (C)
No hand signage at the hand sinks. Provide proper signage at the hand sinks.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-303.11-C
Intensity-Lighting (C)
Observed one light blub not working. Replace light bulb under hood.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-501.113-C
Storing Maintenance Tools (C)
Observed mops being stored on the floor in the mop closet. Provide proper storage of the mop off the floor.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.