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The bulk of the work revolved around compiling and codifying the technical information in one place, Eberwein said. There were some existing Technical Standards, but other requirements lived in the state’s Minimum Internal Control Standards, which are a broad mix of technical and procedural requirements.
The goal is to make it easier for licencees to find technical information in one definitive source rather searching across multiple libraries. Most of the explanatory notes in the revisions refer to adaptations from MICS and other sources. This process has been years in the making, Eberwein said, with work stopping and starting at various points.
“We had various iterations of the drafts internally probably going back at least a decade, and just never made it to the finish line for various reasons,” he explained.
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It joined the FTSE 100 index on 22 June 2020, cementing its position as one of the UK’s 100 most highly capitalised blue chips listed on the London Stock Exchange.
Although it will remain on the FTSE 250, Entain’s relegation will see it removed from the FTSE 100 on 21 September.
This followed a period of restrategising for the operator, after rebranding from GVC Holdings and committing to having 100% of its revenues come from regulated markets.
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Stix Asia—the 18,000-square-foot food hall replacing the former Sundry food hall at UnCommons in southwest Las Vegas—announced its first three restaurants this week, all of which began in Tokyo: Ginza Bairin, founded in 1927; the Ramen Bario ramen spot; and Nanamusubi. The food hall is expected to open over the winter with a dozen concepts representing cuisines from around Asia.
K Ssam Bap—a Korean restaurant in the mini-mall at 3909 W. Sahara Ave.– was reportedly closed by the Southern Nevada Health District (SNHD) for the second time since it opened just a year ago.
According to SNHD records, a routine inspection on Thursday, Sept. 10, cited the establishment for 16 health violations resulting in 58 demerits. Infractions included improper food cooling, un-sanitized food contact surfaces, improper storage temperatures, and adulterated or spoiled food items.