Butcher Boy Specialty Meats, 3940 Spring Dr, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
Walk-in cooler at 38 F.Noted hand sinks stocked and functional in prep area and in restroom.Dishwasher checked at 120 F and close to 50 ppm chlorine concentration; have dishwasher serviced to ensure it mainatins minimum required concentration of 50 ppm.Food being prepared for an event scheduled for saturday. Food will be transported cold and will finish preparation on site. Operator has adequate equipment and refrigerated truck to transport food. Operator has portable hand wash equipment for events.Reviewed glove use requirement for no bare hand contact with ready to eat foods with operator.Opertotr has CFPM certificate which was issued over one year ago; there are no additonal CFPMs.
|
10/8/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 9/25/2018 have been corrected.CFPM has obtained WCHD certificate #M141098 expires 11/27/2018
|
11/3/2014 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Certificate of one staff acting as CFPM expired in August 2014; Owner took a certification course in April 2014 and has not been approved by WCHD; owner will take an approved on-line certification course to obtain WCHD certificate; must complete an approved course by 10/27/2014
- [1] Installed; maintained
Provide hose connection with a hose bibb vacuum breaker for chemical dispenser hose connected to mop sink faucet via tee piece.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Noted restroom door letft open; door closer is broken. Fix or replace closer to keep door closed.
- General Comments that relate to this Inspection
Walk-in c ooler at 37 F.Dish washer checked at 125 F and 100 ppm chlorine concentration. Chlorine test strips are availlable.Noted hand sinks stocked and functional in prep area and in restroom.Quat sanitizer from pre-mix dispenser at 3-compartment sink checked at 300 ppm; ensure to keep quat test strips available.Insulated water container with free flow valve and soap and paper towels and catch bucket are set up at site for operation of catering events to provide hand washing station for employees.Check all cooked foods for required minimum coooking temperatures of meat products and hot holding temperatures of foods cooked in permitted facility.Foods prepared that are left over at end of the event is not re-used.Reviewed with operator health employee policy as for symptoms that require employee exclusion from work and return to wrok time frame.Ensure that common dumpster enclosure is cleaned of wind blown dirt and vegertaion debris.
|
9/25/2014 | Routine Inspection 1st | 94 |
- SECTION XVI: GENERAL COMMENTS
Operates in kitchen only during catering of events when scheduled. Most prep and cooking consists of grilling meats on site of events.Walk-in cooler at 38 F.Dish washer at 120 F and 100 ppm chlorine concentration.Kitchen and restroom hand sinks noted stocked and functional.
|
11/22/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Walk-in cooler at 34 F.Dish washer at 120 F and 100 ppm chlorine concnetration.Operation will be for cooking of meals to cater to events and for marinating of raw meats to sell at farmers markets.Operator of this permit sharing this facility with "L L Ohana; Makers of Mr G's teriyaki" Permit #F120226
|
4/1/2013 | Opening Inspection | 100 |
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