Blue Ribbon Meat Company & Butcher Shop, 1436 Prater Way, Sparks, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
Produce unit good Thermometer 42 F -Produce from local vendors (Bonanza; Grocery)Dairy provided by Model Dairy Thermometer 34 F -Milk/butter/egg product dates goodTony provides deli (meats; cheeses; salads) as well as grocery itemsFreezer unit good Thermometer 5 FAll packaged product properly labeled with store and item informationHandsink available and stocked3 compartment sink availableChlorine used for sanitizerSanitizer test strips available
|
3/11/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsink clean and stockedAll fridges <=41FFreezer <=0FFood storage goodOne of the freezers has an issue with frist on occasion. Recommend defrosting on a more routine basis to prevent ice from forming on food items. Also recommend storing food items that are hermatically sealed in higher frost areas than items wrapped in paper to prevent food contamination. Facility also sells spice mixes that are prepackaged at another facility; but has Blue Ribbon Label. Recommend maintaining receipts from spice manfuacturing facility for traceability. All food is labeled with facility contact information after it has been weighted or prepackaged.
|
12/5/2014 | Routine Inspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Need one for this facility
- General Comments that relate to this Inspection
Handsink; towel dispenser and soap dispenser have been installed; indirectly drainedFacility uses chlorine and chlorine test strips for testing sanitizer levels Call or email with CFPM class is complete and staff member has registered with Washoe County HealthFacility is going to use new lables by the end of the week which contain the facility's name; address and phone number. Facility is going to forward a copy of the word order via email.Contact requested an electronic copy of the inspection report only
|
11/4/2013 | Opening Reinspection 1st | 97 |
- General Comments that relate to this Inspection
**Ok to open; operate and issue permit**The butcher shop in this facility is USDA regulated and therefore follows all USDA packaging and cleaning proceduresAll fridge <=41FFreezer <=0FFacility currently has a 2 compartment sink for cleaning knives and cutting boards; facility will need to install a 3 compartment sink for proper cleaning and sanitizing. Sanitizer solution used to clean food surfaces; knives; etc must be between 50-200 ppm Cl with a minimum contact time of 1 minute.Facility will also need to install a handsink within 25 feet of the prep area and maintained stocked with paper towels and liquid hand soapAll food packaged for retail at the facility will need to be labeled with the business name; number and address for traceability. Facility is going to label items as they are sold due to short turnover of items being of the shelves for sale.Facility currently has test strips for chlorine sanitizerFood is from approved sourcesFacility will also need a Washoe County Certified Food Manager; a list of approved instructors and courses was left of site
|
10/11/2013 | Opening Inspection | 100 |
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