Carson City health inspections for May 26

Carson City Health Department’s food-service inspections for May 26. All scores are on a 100-point scale, with points deducted depending on the severity of violations:

Casino Fandango, Bird Bar, 3800 S. Carson St., scored 100 points.

Casino Fandango, Duke’s Steakhouse, 3800 S. Carson St., 100 points.

Casino Fandango, Shinsen Sushi, 3800 S. Carson St., 100 points.

Casino Fandango, sports bar, 3800 S. Carson St., 100 points.

Casino Fandango, Ti Amo, 3800 S. Carson St., 100 points.

Casino Fandango, warehouse, 3800 S. Carson St., 100 points.

Walmart Supercenter, deli, 3200 Market St., 100 points.

Walmart Supercenter, grocery, 3200 Market St., 100 points.

Walmart Supercenter, meat department, 3200 Market St., 100 points.

Walmart Supercenter, produce department, 3200 Market St., 100 points.

Casino Fandango, bakery, 3800 S. Carson St., 99 points. Nonfood-contact surfaces of equipment and utensils weren’t clean.

Casino Fandango, video bar, 3800 S. Carson St., 99 points. Cracks in the floor needed to be repaired.

Casino Fandango, Cabaret Lounge, 3800 S. Carson St., 98 points. Food-contact surfaces of equipment and utensils weren’t clean. Bacterial buildup was found in the ice machine.

Casino Fandango, main kitchen, 3800 S. Carson St., 98 points. The fryer needed to be degreased. Food debris and dust were found under the stove top. Cracks in the floor needed to be repaired.

Walmart Supercenter, bakery, 3200 Market St., 96 points. The dishwasher wasn’t reaching the required 180 degrees in the final rinse cycle, repeat violation.

Casino Fandango, Palm Court Grill, 3800 S. Carson St., 94 points. Cheese, cold cuts and other cold food were found above the required 46 degrees or under. Cracks in the floor needed to be repaired.

Casino Fandango, Rum Jungle Buffet, 3800 S. Carson St., 91 points. Employees weren’t thoroughly washing their hands. An employee put on gloves without first washing his or her hands. An employee was using the hand-washing sink for cleaning dishes. Food wasn’t being prepared with minimal hand contact. Food-contact surfaces of equipment and utensils weren’t clean.