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07/03/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) The facility did not have a staff member with a certified food protection manager certificate. Staff will obtain the certificate to be in compliance with regulations.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Cut cabbage, spring rolls, cooked noodles, and bean sprouts were not date marked in the facility. Staff will date mark required consumer foods.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-102.11 Common Name-Working Containers (Pf) A chemical spray bottle was not labeled as to it contents in the dry storage area. Staff labeled the chemical spray bottle.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) The rice scoops were stored in room temperature water on the rice station in the cook line area. The ice scoop was stored directly in ice in the ice machine in the kitchen.
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02/27/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C): A certified food protection manager certificate was not available for review within the establishment. Please provided by 01/01/2020.
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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): Procedures for how to correctly clean and disinfect for a vomiting/diarrheal episode was not available for review within the establishment. The inspector provided a copy of the Colorado Department of Public Health and Environment (CDPHE) cleanup guide, violation corrected.
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C) : Several approved and unapproved employee drinks were improperly stored next to food or food contact surfaces located throughout the facility.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: 2-301.14 When to Wash (P): A gloved employee handled raw chicken and raw shelled eggs then immediately began touching in use utensils and food contact to-go containers without first removing their gloves and washing their hands. Re-inspection required.
2-301.12 Cleaning Procedure (P): An employee was observed cutting raw chicken then using the spray nozzle at the mechanical dish machine to spray off their hands and then proceeded dry their hands on a common towel. Re-inspection required.
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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 hand washing signage was not provided to all designated hand sinks located within the facility.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments: 3-501.14 Cooling (P): A bag of boiled potatoes cooled overnight within the stand up 2 door cooler located near the kitchen exit door measured 48°F. The operator discarded the potatoes, re-inspection required.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P): A box of bean sprouts stored within the base of the stand up 2 door cooler located near the kitchen exit door measured 45°F. The operator rapidly cooled the bean sprouts, re-inspection of cooler required.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf): Several items, such as open containers of milk, cooked egg rolls, spring rolls, etc., stored within various coolers located throughout the facility were not date marked with the date of opening or the date of preparation. Re-inspection required.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C): Several bulk food containers were not labeled as to their contents.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: 3-305.12 Food Storage, Prohibited Areas (C): Dried bulk goods and food contact gloves were observed being stored beneath sewage lines within the basement.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C): Several dishes were stacked wet on the drying rack located above the facility's three-compartment sink.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C): Torn of missing caulking was observed around the facility's mechanical ware washing machine.
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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): The handles to the grill line cooler were heavily soiled. The shelf located below the grill line storage rack was soiled.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C): Not all lighting fixtures located within the kitchen were fully operational.
6-501.12 Cleaning, Frequency and Restrictions (C): The faucet handles on the hand sink located next to the two-compartment food preparation sink were soiled. The ceiling tiles located near the grill line vent hood were heavily soiled. Grease accumulation was observed within the grill line vent hood. Dust was observed on the ceiling tiles located near the ceiling vents within the kitchen.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C): The base coving located near the facility's mop sink was in need of repair.
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01/17/2018
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw shell eggs were stored directly above an uncovered container of ready-to-eat bean sprouts in the sliding glass door refrigerator in the kitchen. Raw chicken was stored directly next to ready-to-eat beans sprouts and cut tomatoes in the left portion of the cook line cold top refrigerator. Raw animal product shall not be stored in a manner that could allow contamination of ready-to-eat foods. Operator moved eggs to bottom shelf, and moved ready-to-eat food away from raw chicken.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Ice was present in the basin of the ware washing are hand sink. Hand sinks shall not be used for any other purpose other than hand washing. Educated operator on proper usage of hand sinks.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An uncovered employee beverage was stored directly above clean customer glasses at the front service area. Employee beverages shall be covered with a lid and stored in a manner that prevents contamination of clean equipment. Operator moved container to approved location.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Cooked white rice (88-94°F) in the rice cooker was below 135°F. Potentially hazardous foods being held hot shall maintain a temperature of 135°F. Operator discarded the rice into the garbage.
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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: Chinese bean sprouts (54°F) in the downstairs glass door refrigerator were above 41°F. Cooked rice noodles (53-54°F) were present in the back of the operator's truck were above 41°F. Spring rolls (55°F) were present in a metal strainer at room temperature at the wait station area. Operator voluntarily discarded the bean sprouts in the garbage; operator moved rice noodles to 41°F refrigerator; Operator moved spring rolls to 41°F refrigerator. All potentially hazardous foods being held cold shall maintain a temperature of 41°F. Discussed Time as Public Health Control plan for spring rolls.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Cooked brown rice was improperly cooling in covered metal pans, fried tofu was improperly cooling in bags stacked high in the glass sliding door refrigerator. Rice was present in a rice cooker stored underneath the sewer line in the basement.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Food was being stored in grocery bags throughout the facility. Non-commercial grade pitchers were being used to store water to be served to customers.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets on the cook line cold top refrigerator were soiled with debris.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Multiple plastic containers were stacked and stored wet on the cook line shelf across from the three compartment sink.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Multiple damp cloth towels were present on the cook line cutting board and were not properly stored in a solution of sanitizer as required.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Multiple boxes of singe use cups were stored on the ground in the basement area. Foam cups and napkins were stored underneath the sewer line in the basement.
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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 present on the ice machine.
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| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
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Inspector Comments: An employee was observed wearing a watch while preparing food.
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01/11/2017
Inspection, Routine
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| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
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Inspector Comments: Noodles (85°F) were cooling at room temperature on the cook line.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machine final sanitizing rinse measured less than 50 ppm chlorine residual.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap was not provided at the hand sink next to the preparation sink.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A bag of onions was stored directly on the floor by the reach-in refrigerators.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Silverware was stored with the food contact surface faxing up at the wait area across from the dish machine.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: To go boxes were stored on the floor in the basement storage area.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Lights were not functioning above the dish machine and the wait station.
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07/14/2016
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw shell eggs were stored over ready-to-eat food items in the standing glass door reach-in cooler across from the prep sink. Raw fish was stored above ready-to-eat food items below the cook line cold top.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: A food employee changed gloves without washing hands prior.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A food employee was observed rinsing hands in the dish sprayer. An employee was observed filling a glass in the dish area hand sink. Ice was present in the basin of the hand sink at the front service area.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage was uncovered and stored on the back prep table.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machine final sanitizing rinse was 0 ppm chlorine residual.
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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 present at both hand washing sinks.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: An unlabeled chemical spray bottle was present under the prep sink.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The shelves in the standing reach-in cooler were rusted. Multiple unapproved food containers were present throughout the kitchen.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Chlorine test strips were not provided upon request.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The handles and door gaskets to the reach-in cooler on the cook line were soiled with debris.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: The scoop handle in the bulk bin of sugar and rice were in direct contact with the product.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Single service cups were stored directly on the floor in the basement. Plastic forks and knives were stored with the food contact surface facing up.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: A leak was present on the hand washing sink by the prep cooler.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: A small whole was observed in the wall behind the prep sink.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Multiple lights were not functioning in the kitchen. The lighting in the basement dry storage area was insufficient.
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