|
06/15/2022
Inspection, Routine
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
A tray of raw sliced bacon was stored above cinnamon rolls and cookies in the walk-in refrigerator.
Corrective action: the person in charge relocated the tray of raw bacon to the bottom shelf of the cooling rack.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
A container of blue cheese crumbles measured 49° F for longer than 4 hours in the cook line cold top refrigerator.
Corrective action: the container of blue cheese crumbles was discarded (see voluntary condemnation).
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
A tray of whole, cooked chickens did not have their proper date marking label in the walk-in refrigerator.
Corrective action: discussed proper date marking requirements with the person in charge.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments:
Multiple bulk containers of various white powders were not labeled with their common name on the shelf located across from the walk- in refrigerator.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments:
A gap greater than 1/4 inch was observed at the back exterior door.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
A sanitizer bucket was stored on the ground on the left side of the cook line food preparation area. The sanitizer bucket located beneath the espresso machine measured less than 150 parts per million quaternary ammonium residual at the time of inspection. The sanitizer bucket located at the front service station measured less than 150 parts per million quaternary ammonium residual at the time of inspection.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
The scoop handle located in the ice machine was in direct contact with customer ice.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
Multiple pairs of in-use tongs were stored on the cook line oven door handle thus not protecting them from contamination.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
An employee cellphone was stored on the cook line cold top cutting board at the time of inspection.
|
|
01/10/2022
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
2-301.12 Cleaning Procedure (P)
An employee at the three-compartment sink cleaned her hands on a common towel.
2-301.14 When to Wash (P)
An employee at the three-compartment sink did not wash her hands in between handling soiled dishes then clean dishes on two occasions.
2-301.15 Where to Wash (Pf)
An employee cleaned her hands in the three-compartment sink rather than at the hand sink.
Corrective action: The inspector had the employee wash her hands at the hand sink and asked the person in charge to monitor hand washing procedures.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
The dish machine sanitizer concentration was approximately 10 ppm chlorine (acceptable range 50-200 ppm).
Corrective action: The dish machine sanitizer was primed to achieve a 100 ppm concentration.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P)
The person in charge stated that the large grill line cutting boards were cleaned once per day rather than at least every 4 hours (they were only sanitized every 4 hours).
Corrective action: The inspector educated the person in charge to clean food-contact surfaces with soapy water, rinse, then sanitize at least once every 4 hours during use with time/temperature control for safety foods.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Yogurt parfait and green juice in the front refrigerator were 42°F (greater than 41°F).
Corrective action: The inspector asked the person in charge to monitor the refrigerator temperature to be at or below 41°F.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
Chipotle sauce in the walk-in refrigerator was marked with a date (12/30) that exceeded 7 days since preparation and was not discarded.
Corrective action: The inspector educated the person in charge on date marking procedures.
|
| 24 - Foodborne Illness Risk Factors |
| Time as a Public Health Control; procedures & records |
|
Inspector Comments:
3-501.19 Time as a Public Health Control (P)
Coleslaw (50°F) on top of the left cold-top refrigerator and cooked shishito peppers (114°F) on the shelf above the cold-top refrigerators on a four-hour time as a public health control plan were not marked with a discard time.
3-501.19 Time as a Public Health Control (Pf)
Written procedures for time as a public health control were not prepared in advance for cooked potatoes, coleslaw and shishito peppers.
Corrective action: The person in charge crafted a time as a public health control plan at the end of the inspection to govern the above foods, and discard times were placed on the above foods.
|
| 29 - Foodborne Illness Risk Factors |
| Compliance with variance / specialized process / HACCP |
|
Inspector Comments:
3-502.11 Variance Requirement (Pf)
The Early Bird Restaurant at the Greenwood Village, CO location under the same business entity did not obtain a variance from the regulatory authority before using acidification procedures to package hot sauce for sale and consumption at the Westminster, CO location.
8-201.13 When a HACCP Plan is Required (C)
8-201.14 Contents of a HACCP Plan (Pf)
The Early Bird Restaurant at the Greenwood Village, CO location under the same business entity did not submit to the regulatory authority for approval a HACCP plan as required by a variance (see above), containing all the required information specified under 8-201.14 of the Colorado Retail Food Establishment Rules and Regulations.
Corrective action: The operator was instructed to comply with the above items. The inspector will conduct a proper inspection for the Greenwood Village, CO location to assess the hot sauce bottling.
|
| 32 - Good Retail Practices |
| Variance obtained for specialized processing methods |
|
Inspector Comments:
8-103.11 Documentation of Proposed Variance and Justification (Pf)
The Early Bird Restaurant at the Greenwood Village, CO location under the same business entity did not provide appropriate documentation justifying the above proposed variance (see violation #29), including a statement of the proposed variance of the Code requirement citing relevant Code section numbers, an analysis of the rationale for how the potential public health hazards addressed by the relevant Code sections will be alternatively addressed by the proposal, and a HACCP plan.
Corrective action: The inspector informed the person in charge to submit appropriate documentation.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
Several sanitizer buckets throughout the kitchen were stored on the floor. A wet wiping cloth was stored on the cold-top refrigerator cutting board rather than in the sanitizer solution.
|
|
11/08/2019
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: An employee was observed cracking eggs and then proceeding onto other tasks without first washing their hands. Corrective Action: Discussed importance of proper handwashing with manager to review with employees.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: Handwashing signs notifying employees to wash their hands were not located in the restrooms. Corrective Action: Provided handwashing signs to facility.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: The dish machine failed to produce a concentration of 50-200 ppm chlorine residual during the final sanitizing rinse. Corrective Action: An employee primed the dish machine to produce a proper concentration.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments: Cooked sausages were 115°F on the steam table unit. Corrective Action: The unit was adjusted and lids added to properly hold food at 135°F and above.
Fried garbanzo beans were 99°F on the hot holding shelf above the grill line. Corrective Action: The product was moved directly under a heat lamp to hold at 135°F and above.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: Salsa was 48°F in an ice bath on the grill line. Corrective Action: Additional ice was added up to the level of the food to properly hold at 41°F and below.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: Several items requiring date marking throughout the facility were not properly labeled. Corrective Action: Provided handout to facility on date marking requirements.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: A chemical spray bottle near the dish machine was unlabeled as to its contents. Corrective Action: The bottle was properly labeled.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: Several bulk food containers were not labeled as to their contents.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: The sanitizer bucket at the preparation area contained a concentration less than 100 ppm quaternary ammonia.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: Tongs hanging off the oven handle door were not stored in a manner that protects them from contamination.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: The door gasket on the walk-in cooler was torn.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: The storage rack above the waffle iron was soiled with food debris.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: A spray nozzle under pressure was located downstream of the atmospheric vacuum breaker on the mopsink faucet. Corrective Action: The spray nozzle was removed.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: Several lights on the grill line were not shielded
|
|
10/09/2018
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee at the cook line was observed changing gloves without washing hands. Corrective Action: Proper hand wash policy was discussed with employee.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed filling water pitchers at the ware wash area hand sink. Corrective Action: Proper use of hand wash sink was discussed with facility management.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Multiple torn spatulas were observed at the cook line.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Duct tape was used to hold baseboards along the exterior of the walk-in refrigerator. The floor throughout the kitchen area were not smooth and easily cleanable.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Multiple lights were not properly shielded above the main cook line area. A light was out above the main cook line area.
|
|
06/27/2017
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Ice and used towels were observed in the basin of multiple hand sinks throughout the facility.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Two unapproved employee beverage containers were stored above the rear preparation area.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked sausages (105°F) were less than 135°F at the cook line.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Yoghurt (46°F) and cooked potatoes (59°F) were above 41°F at the cook line.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hand sinks at the cook line had no hot running water.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: The sprayer at the three compartment sink was hanging below the flood rim.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle was not properly labeled as to its content in the ware washing area.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Multiple refrigeration door gaskets were torn.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Multiple refrigeration unit door gaskets were soiled with food debris. Caulking along hand sinks at the cook line were stained.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A spatula was stored in 85°F standing water at the waffle station.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: Caulking to the preparation sink was in disrepair.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Floors were not smooth and easily cleanable at multiple spots throughout the rear preparation and ware washing areas.
|
|
07/08/2016
Inspection, Routine
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: Proper consumer advisory was not provided for menu items served potentially undercooked.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A pan was observed in the basin of the cook line hand sink. An employee was observed dumping into the cook line hand sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Employee beverages were stored next to water glasses under the wait station.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Whipped butter (69-72°F) were above 41°F at the drinks station.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The wood preparation table at the cook line was not smooth and easily cleanable.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Towels were used to line surfaces above the cook line.
|
|
04/28/2015
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw meats were stored next to multiple ready to eat lunch meats in the walk-in cooler.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Employees involved in food preparation were observed not washing their hands between glove changes and not washing their hands after cracking eggs and switching tasks.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee on the grill line was observed wiping their hands and customer plates with a common towel.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee on the grill line was observed re-arranging customer food on a plate, and placing bacon on a customer plate using bare hand contact.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not provided to the grill line hand sink.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A shut off y-valve was located downstream of the atmospheric vacuum breaker and a hose with a spray nozzle was connected to the shut off valve allowing the AVB to be left under continual pressure without the necessary back flow prevention device (hose bib).
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Several detergent tablets marked as corrosive were stored next to clean utensils on the shelf below the oven.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Granola containers to the left of the steam table were non-NSF material.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Caulking on the three compartment sink was moldy. A door gasket on the one door reach-in freezer was torn. The door gasket on the walk-in refrigerator was torn. The paper towel dispenser on the hand sink to the left of the grill line was broken.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The racks above the preparation sink were soiled with food residue. The shelf above the grill line hand sink was soiled with grease.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes were stacked wet and nested on drying racks throughout.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Several food items were stored in re-used single service containers throughout the kitchen.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: Caulking on the warewashing hand sink was moldy. The coffee machine to the right of the steam table was drained into a bucket on the floor.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling above the preparation line were soiled with food residue.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light was not functioning above the three compartment sink.
|
|
06/24/2014
Inspection, Routine
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Eggs, Ham, and fresh cut Tomatoes were 44°F in the grill line three door reach in cooler.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The racks in the three door grill line reach in cooler were chipped.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking on the three compartment sink was moldy. The racks in the walk in cooler were chipped.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the single door reach in freezer was soiled with food residue.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets on the grill line three door reach in cooler were soiled with food debris.
|
|
10/22/2013
Inspection, Routine
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A consumer advisory for undercooked foods (eggs) was not available.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee at the grill line was observed changing gloves without first washing their hands.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Various shredded cheeses were 46-51°F, chopped ham was 52°F, and sliced meats were 48-51°F in the grill line reach-in cooler (the cooler had an ambient temperature of 46°F).
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The dish machine failed to produce 50-200 ppm chlorine residual during the final sanitizing rinse.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot and cold water was not available at the right faucet on the 3-compartment sink.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle under the front counter was unlabeled as to its contents.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The storage racks in the grill line reach-in cooler were chipped.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the standing reach-in freezer was torn.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking on the 3-compartment sink was soiled with mold.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the standing reach-in freezer was soiled with food debris. The interior of the grill line reach-in cooler was soiled with food debris.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking on the mopsink was soiled with mold.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor in the dry storage area was soiled with food debris. The floor in the walk-in cooler was soiled with food debris.
|
