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09/19/2019
Inspection, Routine
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| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
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Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf): The facility did not have a cleaning procedure for bodily fluids. The Colorado Department of Public Health and Environment hand out on vomit and/or diarrheal clean-up procedures was provided, violation corrected.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 6-301.14 Handwashing Signage (C) Proper handwashing signage was not provided at the facility's hand sink. Proper hand washing signage was provided, violation corrected.
6-301.12 Hand Drying Provision (Pf) Single use paper towels were not available at the facility's hand sink. The employee on duty stocked the sink with paper towels, violation corrected.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C): Food, debris, and/or grime was observed on the following non-food contact surfaces: all shelves located in cabinets below the coffee preparation areas, all cabinet doors in the coffee preparation area, the base of the latte cooler and all cooler door gaskets.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: Wall Junctures, Coved, and Enclosed or Sealed (C) The base coving located in the coffee preparation area was in poor repair.
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06/11/2018
Inspection, Routine
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Milk and half and half (48-50°F) in metal insulated containers at the self service station above 41°F. Corrective action: operator voluntarily discarded the milk into the drain; discussed Time as Public Health Control Plan.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: As stated by an employee the slicer was not being properly sanitized during the manual ware washing operation. Corrective action: educated operator on proper manual ware washing to include a sanitize step.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not available at the hand sink in the back preparation area. An employee was observed washing their hands without properly drying them on a paper towel. Corrective action: operator placed paper towel next to hand sink. Educated operator on proper hand washing steps to include paper towel.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting board on the back cold top refrigerator had deep knife grooves present.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket was torn on the triple door refrigerator next tot he preparation sink.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Chemical test strips used to measure residual chlorine were not available upon the time of inspection.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the microwave was soiled with debris. The food contact surface of the deli slicer was soiled with food debris. The interior of the ice machine had a mold-like substance present.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Water was pooled of the bottom shelf of the triple door refrigerator next to the preparation sink. The door gaskets on the kiosk cold top refrigerator were soiled with debris.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: A visibly soiled, damp cloth towel was present on the table next to the cold top refrigerator in the back preparation area and not in a solution of sanitizer as required. The sanitizer was measured less than 100 ppm quaternary ammonia in a bucket across from the preparation sink.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: An ASSE 1022 dual check valve was not provided on the coffee machine at the kiosk.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The dumpster lid was open, and the plug was missing on the bottom of the container.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor underneath the preparation sink was soiled with debris. Base coving was missing on the wall next to the dish machine.
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01/23/2018
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A sanitizer bucket was stored in the back kitchen hand sink basin. Do not store anything in the basin of the hand sink. Removed during inspection.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machine did not provided 50-200 ppm chlorine sanitizer after the final rinse. Dishes must be washed, rinsed, and sanitized at least every 4 hours. If the dish machine is not repaired so it sanitizes properly, only disposable dishes and utensils will be approved for use until it is functioning properly.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water was not provided at the women's restroom hand sink. Provide hot and cold water through a mixing faucet at all times.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The ice bucket was not food-grade. The nutmeg shaker was cracked and in poor repair.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The upright refrigerator door gasket was torn and in poor repair.
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| 11b - Non-Critical |
| Testing Devices: Dish machine provided with accurate thermometer and gauge cock |
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Inspector Comments: The dish machine temperature gauge was not functioning.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Sanitizer test strips were not provided on site.
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07/25/2017
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee did not wash hands after washing dishes and before handling food or clean utensils.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Uncovered employee beverages were stored on a counter in the coffee area.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: In the glass front refrigerator in the cabana, half and half was 50°F, sliced tomatoes were 62°F, macaroni and cheese was 46°F.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: Hot water was not provided at the dish machine in the main kiosk.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water was not provided consistently to the hand sink and dump sink at the main kiosk, or to the women's restroom in the back hall.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not provided at the hand sink in the dish area of the cabana.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A non-commerical pitcher was used for food. Brats were stored in a non-commercial refrigerator in the cabana.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Refrigerator door gaskets were torn and in poor repair.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Cutting boards and knives were in use outside the cabana by the grill.
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11/21/2016
Inspection, Critical Item
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: *2-403 Employees observed not handwashing when required (e.g. between glove changes, between tasks, upon returning to work station, etc.).
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: Thermometer was not calibrated to within 2°F and was not used for monitoring food temperatures.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: As stated by an employee, the food prep sink was used for washing dishes without a sanitizing step.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: Dish machine was not functioning and was not able to be used.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: *5-208D Handsink in the facility is not equipped with soap, towels or other approved drying devices. (back room handsink)
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06/06/2016
Inspection, Follow-Up
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Packaged hot dogs were being thawed in the basin of the cabana hand sink.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Portioned turkey was piled high on the cold top and was 57°F.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: As stated by the manager, the dish machine was not working. The dish machine was being used, instead of dishes being washed, rinsed, and sanitized at the cabana 3-compartment sink, as was required at the 6/2/16 inspection and as the manager said was being done today.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: The cabana dish area hand sink lacked soap.
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06/02/2016
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee changed tasks multiple times without washing his hands in between.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Portioned lunch meat on the cold top was piled high and was 46°F.
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: 4-401A: Food product thermometer not routinely calibrated to be accurate to +/- 2°F, and was not routinely used.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The coffee bar dish machine did not reach 160°F during the final rinse.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: *5-208D Handsink in the facility is not equipped with soap, towels or other approved drying devices (back kitchen, coffee bar, cabana dish area).
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The dish machine was in poor repair. The door handle was missing, and it was opened and held closed with a screw driver.
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| 11b - Non-Critical |
| Testing Devices: Dish machine provided with accurate thermometer and gauge cock |
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Inspector Comments: The dish machine temperature gauge was not accurate.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Sanitizer test strips were not provided.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: 3-410C: Wiping cloths for use with raw animal foods are not separate from cloths used for other purposes.
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05/27/2015
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed rinsing a utensil in the coffee area hand sink. Soap dispensers were present in the back kitchen hand sink.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machine in the coffee area did not produce a temperature of at least 160°F on the utensil surface after completion of the final rinse cycle.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water of 100°F was not provided at the mens restroom hand sink.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A box of chips was stored on the floor in the back kitchen area.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Residue from stickers was present on the exterior of the main cold top lid. A domestic refrigerator was used to store potentially hazardous foods in the cabana area.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: A thermometer was not provided in the kitchen cold top. A thermometer was not provided in the domestic refrigerator used for potentially hazardous foods in the cabana area.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The basin of the prep sink was soiled. The interior bottom of the kitchen cold top was soiled. The interior bottom of the 3-door kitchen freezer was soiled.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the unused cold top below the slicer was soiled.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: The wiping cloth bucket at the coffee area contained less than 50 ppm chlorine.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: ASSE 1022 dual check valves were not provided on the water lines supplying the beverage machines at the coffee bar. The ware washing area hand sink in the cabana area was not caulked to the wall.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The walls above the back kitchen hand sink, to the left of the cold top refrigerators, and above the prep sink were in poor repair. The floor below the dry storage racks in the back kitchen was soiled.
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05/29/2014
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Sponges were stored in the basin of the cabana warewashing handsink.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Employee beverages were stored next to single use food containers, containers of food, and single use gloves in the kiosk and cabana.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Cut kale in the kiosk was 68°F. Skim milk and whole milk in the coffee station were 45-48°F. Half and half in the cabana glass front reach-in refrigerator was 45°F.
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: The food probe thermometer was out of calibration by more than 2°F.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Degreaser was stored next to single use gloves in the cabana.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A domestic reach-in refrigerator was present in the cabana.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The storage stacks in the back prep room were lined with cardboard. The lid of the cold top refrigerator in the back prep area was not smooth and easily cleanable.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Chemical test strips were not provided for the quaternary ammonia sanitizer.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The cutting boards in the kiosk, back prep room, and cabana were stained.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets for the kiosk reach-in refrigerators were soiled with food debris.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: The powder containers in the back prep room had scoops inside with no handles. The scoop handle inside the ice bin was touching the handle.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: A box of single use drink cups was stored on the cabana floor.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking for the mopsink in the cabana was soiled with debris. The caulking for the prep sink in the back room was split.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor sink underneath the prep sink in the back prep room was soiled with debris. The floor paint in the cabana was chipped.
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12/19/2013
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An approved employee beverage was stored above and next to food service items in the cafe.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Skim milk(52°F) and whole milk(53°F) were above 41°F in the caraffes on the creamer station by the cafe.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish washer did not reach 160°F on the final sanitization rinse in the cafe.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking on the back area preparation sink was torn.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Cleaned blenders were stacked wet in the cafe area.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The walls by the back area hand sink were chipped.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The light in the reach-in refrigerator and freezer were not in function.
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