- General Comments that relate to this Inspection
NOTES:BUTCHER SHOP VERY CLEANALL HANDSINKS STOCKED HOT WATERTHREE COMP SINK QUAT 300 PPMFISH REFER WAS AT 37 DEGREE F ALL PRODUCT WAS ALSO ON ICE AND ALL TAGS WERE AVAILABLEMEAT REFER AT 37 DEGREE F ALL PRODUCT LABELLED AND SEPARATTED PROPERLY MEAT FREEZER WAS AT -10 DEGREE F ALL PRODUCT FROZEN AND PROPERLY STORED.WHOLE AREA CLEANED AND DISINFECTED DAILY.
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4/13/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:BUTCHER SHOP REALLY CLEAN.THREE COMP SINK SANITIZER 300 PPM QUATFISH REFER AT 38 DEGREE F FISH ON ICE AND TAGS AVAILABLEMEAT REFER AT 37 DEGREE F ALL PRODUCT WITHIN TEMPMEAT FREEZER AT -5 DEGREE F ALL PRODUCT FROZEN ALL PRODUCT LABELLED.HANDSINK OK
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1/21/2014 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.
- General Comments that relate to this Inspection
Notes: Below noted as needed1) Very clean2) Handsink ok3) Three comp sink '4) Refer meat at 40 degree all meats at 41-43 degree F. Getting engineering to turn down.5) Fish refer at 40 degree F all fish on ice.6) All tags for shellfish on hand.
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2/19/2013 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND STOCKED.FOOD PROPERLY STORED.PREPPED FOOD IS PROPERLY LABELLED.SHELLFISH TAGS KEPT.FACILITY CLEAN AND ORGANIZED.
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1/30/2012 | Routine Inspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
THE SIDE BAR OF THE 3-COMP SINK EGDE IS CRACKED. MUST REPAIR STAINLESS STEEL TO ALLOW FOR A SMOOTH EASILY CLEANABLE SURFACE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND STOCKED;GOOD TEMPS IN WALK-IN COOLER AND FREEZER.ALL FOOD PROPERLY STORED.ALL SHELL FISH TAGS ARE KEPT FOR AT LEAST 90 DAYS.ALL MEAT IS DATED WHEN IT LEAVES THE BUTCHER SHOP FOR OTHER OUTLETS.
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2/28/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION;.HANDSINK AVAILABLE AND STOCKED.WALK-INS IN GOOD ORDER. MEAT PROPERLY STORED AND LABELED.SHELLFISH TAGS AVAILABLE.NO CHICKEN IS CUT OR PROCESSED IN BUTCHER SHOP IT IS ONLY CUT ON BAN SAW WHILE FROZEN.
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6/7/2010 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
PAPER TOWEL DISPENSER WAS NOT WORKING AT TIME OF INSPECTION. MUST ENSURE THAT PAPERTOWELS ARE AVAILABLE FOR PROPER HAND WASHING. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:SECOND HANDSINK WAS GOOD.GOOD FOOD STORAGE IN WALK-INS.MEAT WAS WRAPPED AND LABELLED.SHELL FISH TAGS ARE KEPT.
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10/2/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations noted. Seafood walkin at 30 F. Additional walkins at 41 F. or below. Shellfish tags for all restaurants at the casino are kept in this facility for 90 days.
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6/25/2008 | Routine Inspection 1st | 100 |
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