Las Vegas, Nevada 2021-06-16 23:32:42 –
Las Vegas (KTNV) — This week’s dirty dining four food trucks and two restaurants have one thing in common: refrigeration issues.
This is a common type of thing during this time, as restaurant facilities struggle to keep things cold in extreme heat.
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Wiley, the owner and chef of Veggie House, learned a tough lesson on June 1 when his restaurants on Spring Mountain Road and Decatur Boulevard were closed due to inadequate refrigeration. I can’t. “
“When there is a heat wave, everyone is in a hurry for a technician. Air conditioners, homes, commerce, everyone is screaming for help.”
Waiting for Chef Lee to return a shout, “The next day, a health checker came in,” reminded Lee that he should shut himself down because of the imminent health hazard. ..
“Then I say it’s okay, I take a few days and change the equipment only once.”
Inspectors found that both the Veggie House refrigerator and freezer were in Fritz-as a result of repeated violations, they had to throw away a lot of food due to dangerous temperatures.
Other issues resulted in up to 26 disadvantages, including dirty ceilings, dirty floors, and overly greasy equipment.
“It depends on how you want to see the degree of dirt,” Lee said. “If it’s dirty, it gets dirty, but I’m always using the equipment.”
Barrier-free double-stacked foods such as eggplant, carrots and celery had to be thrown away due to potential contamination.
The ice cream scooper was stored in still water at 78 degrees.
The can opener blade was covered with a layer of grease and old food.
And there was mold on the ice machine.
“There are hundreds of things that go wrong in restaurants,” Lee said, adding that he would be particularly wary of future maintenance.
“It’s good in a way. It’s good to be able to see how bad you are,” he said with a self-deprecating laugh. “That is, this report lets you see what’s missing and what’s missing, and that’s how you can improve.”
He states that worker turnover is a major obstacle.
“You continued to train them, trained them, and the next day they left. So there is laziness. There is no doubt about it.”
His claim is substantiated the moment we enter the kitchen and discover that workers are leaving the rear door open and letting the outside heat into the kitchen.
Lee discovered that they also turned off the fly fan-another health law violation-and couldn’t close the walk-in cooler door completely.
However, he continues to appreciate the call for awakening of the health district.
“I tell them, put it on me. Let’s do it! So I think it’s a good thing.”
Back at the restaurant, Veggie House regular Daniel Karlsson speaks in support of his favorite vegan restaurant.
“Health checks make sense in the general sense, but I don’t think there’s anything shocking.”
There are no imminent health hazards or 26 disadvantages.
“If you step into a restaurant and see a” C “grade on the wall, is that important to you? “Dark Sea Spears asked.
“I think it’s a particular place, but it’s not. Because it’s vegan, the vegan food doesn’t rot. Most places are dried, rehydrated, and fried. Durable. It ’s a certain food. ”
Veggie House returned to the “A” grade with 3 disadvantages on June 9th.
At the Premium Outlets on Grand Central Parkway and Bonneville Avenue, dirty dining repeater Campao Wok was closed on June 4 due to a multi-generational cockroach epidemic.
There were also 25 disadvantages.
Inspectors saw about 30 cockroaches nesting on floors such as wok stations, under preparation stations, washbasins, and trash cans.
The greasy floors and equipment, and the pool water, were the attractions of the roach.
Tableware and chopping boards washed with overly dirty water, holes in the walls, and a broken refrigerator closed the breach.
I couldn’t contact anyone who asked for comment.
The Tacos La Chapis at Las Vegas Boulevard and Las Palmas Indoor Swap Meet on Las Vegas Boulevard and Pecos Road were closed on June 1st with 44 disadvantages.
Inspectors say it is currently being done under the new name Camacho Tacos.
The operator was serving and preparing food without immediate access to the toilet.
One employee handled ready-to-eat tortillas with bare hands, another employee received cash and continued to prepare meals without washing his hands. There were several other hand-washing violations.
Multiple food items were in the temperature hazard zone.
A dry wipe that does not contain disinfectants was used to clean the cutting board.
The radish bag was stored in a hand sink and the lime was not washed before use.
Inspectors pointed out that there is no active control over risk factors for food poisoning.
I contacted the owner, but I couldn’t comment because of the language barrier.
The food truck was re-inspected on June 4th and received three disadvantages “A” grades.
Carefree Catering, a recurring criminal of dirty dining, put another truck on Sky Vista Drive and Far Hills Drive on June 4, with 41 disadvantages, severe unsanitary conditions, improper sewage treatment, and inconvenience. It caused three imminent health hazards: proper refrigeration.
After the food handler treated the wastewater tank cap, he re-entered the truck, touched the counter, raged without washing his hands, cleaned utensils and other food contact surfaces.
The wastewater was flowing directly to the ground.
Pico de gallo, cheese, raw beef, raw pork and chicken wings all had to be thrown away due to unsafe temperatures.
Disinfectant bucket set up without detectable disinfectant.
The refrigerator had a red tag.
And there was no knowledgeable person in charge.
The health check note states, “It has been confirmed that multiple mobile marketing licenses operated by owner Gerrie Aguirre do not continue to comply with food safety risk factors. Owners are at the Food Safety Assessment Council. Must attend. “
When I talked to Gerry Aguirre, she said she was fighting the fever and changing the fridge, but “the inspectors are doing everything they can.” She disagrees with some of the breaches and says she is doing her best now.
“The process is a bit crazy because we can fail and get things back on track within hours. It’s embarrassing and hard to keep working. We do a good job and have good food. We are doing our best. By no means, as far as we know, we are all sick. We do not serve bad food or miss opportunities. We fight the heat. Go out early for, don’t stay long. The heat makes it difficult. We do everything we can to keep people safe. “
The carefree catering truck was re-inspected on June 7th to obtain an “A” grade with zero disadvantages.
Inspectors visited Tio Chuey’s Taco Truck on June 2 to verify complaints that it was operating in unpaved plots. This violates the Health District regulation of mobile vendors.
The truck was parked outside the Commerce Center Drive near Oso Blanca Road and Centennial Parkway.
They conducted regular inspections following complaint investigations, resulting in the closure of imminent health hazards due to inadequate refrigeration.
Salsa, guacamole, sour cream, beans and shredded cheese all had to be thrown away.
Tio Chuey’s tacos were re-inspected on June 9th and received an “A” grade with zero disadvantages.
Owner Alex Garindo said it was a fairly new food truck and learned some from the inspectors. He had to reprogram the defrosting cycle in one of the refrigerators and the problem was fixed. “Some operators suffer from health districts, but they help a lot,” Garindo said, emphasizing that he’s particularly struggling with food trucks.
Meats Gone Wild is no longer available in the Food Truck Frenzy at Mountains Edge Park.
It was closed on June 4 due to insufficient refrigeration and had 22 disadvantages.
Inspectors noted an ice chest breach in which different open packages of different types of meat were mixed into separate packages, causing open containers to spill and contaminate other meat products. Owner Kurt Zetsch says he was in the process of throwing away the meat because of the blood in the bottom of the cooler.
There was no food at the right temperature on the make-up table and all food had to be thrown away.
The onion mesh bag on the trailer floor was in direct contact with the battery.
According to Zetch, his fridge was 38 degrees when they left the commission, but the temperature rose during the trip to the scene and health inspectors did not give them time to start the generator. ..
“This is a brand new fridge, but the man didn’t give me 15 minutes to cool things down because it was so hot and the drive was too long and the temperature went up. The inspector is now hitting the food truck hard. I Doesn’t usually work because of these issues in the summer. “
Meats Gone Wild will be re-examined from early to mid-July.
click here View the Tacos la Chapis health report.
click here See Carefree Catering # 12 Health Report.
click here See the VeggieHouse Restaurant health report.
click here Please see the health report of Kung Pao chicken.
click here View the Meats Gone Wild health report.
click here Review Tio Chuy’s complaints about Tacos.
click here View Tacos health reports for Tio Chuy.