|
12/08/2021
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
The front hand sink near the cashier was not operational.
Corrective action: the person in charge informed the inspector the plumbing is being fixed and the hand sink will be functioning later the same day. Hand washing procedures were discussed to ensure employees would wash their hands in the back hand sink.
6-301.14 Handwashing Signage (C)
The restroom hand sinks were not equipped with signage reminding employees to wash their hands.
6-301.11 Handwashing Cleanser, Availability (Pf)
The back hand sink was not equipped with hand soap.
Corrective action: the person in charge supplied this sink with soap.
|
| 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)
Packaged carne seca made in-house was left out in room temperature on the cashier counter. Champurrado (50°-53° F) in the 2 door reach-in refrigerator adjacent to the ware washing area measured greater than 41° F.
Corrective action: the above items were moved to rapidly cool. The inspector provided the person in charge information on CDPHE testing for the carne seca.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Salsa verde in the standing 2 door refrigerator in front of the ware washing area did not have a preparation date or use-by date to be used within 7 days of preparation.
Corrective action: the person in charge date marked the item.
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
Crepe batter made on December 1 stored in the 2 door reach-in refrigerator of the cook line was kept in the facility for longer than 7 days since the preparation date.
Corrective action: the item was discarded (see voluntary condemnation).
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments:
3-602.11 Food Labels (C)
The chips made in-house stored on the shelf above the food preparation counter of the ice cream line were not properly labeled with common name, manufacturer name, net weight, ingredient and allergen list.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
Ice cream scoops were stored in a bucket of standing water measuring 68° F. Tongs in the cold tops of the ice cream line were stored in water (45° F) measuring less than 135° F.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
6-501.19 Closing Toilet Room Doors (C)
The doors of the restroom were not self closing.
|
|
06/25/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: The facility did not have at least one employee with a food safety manager certification.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: Raw burger patties were stored above ready to eat vegetables in the cold top refrigerator at the cook line.
Corrective Action: Burger patties were relocated to prevent cross contamination.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: Date marking was not implemented at the facility.
Corrective Action: Date marking was discussed. A guidance sheet in spanish was left with operator.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: Two spray bottles with line juice were not labeled as to their content.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: The gaskets of the cold top refrigerator at the cook line were in disrepair.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: Base coving was in disrepair at the ice cream food preparation room.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: Lights were not operational on the ventilation hood.
|
|
06/22/2017
Inspection, Routine
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: Carne secas purchased by the facility did not have a receipt of sale available upon request and the source could not be determined.
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented, unwholesome can of ice cream sauce was stored with wholesome cans in the dry storage room.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed washing their hands for less than 20 seconds at the front service hand sink.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Corn dogs were 51°F, raw bacon was 48°F, hot dogs were 52°F, milk was 49°F, mayonnaise was 52°F, and eggs were 49°F if the 1-door reach-in beverage refrigerator in the kitchen.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Spray bottles containing food throughout the facility were not labeled as to their contents. Bulk containers of white powder food substances were not labeled as to their contents.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Cutting boards by the 3-compartment sink were scored. Non-food grade containers were observed storing food in the 2-door refrigerator by the grill line.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Plastic covering was observed on the ice machine and the 2-door reach-in freezer in the back kitchen. Multiple potentially hazardous open food items were observed stored in a 1-door reach-in beverage refrigerator which stated "Use for packaged and bottled products only." Door gaskets to the 2-door cold-top refrigerator at the front service counter were torn.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The gaskets to the 2-door refrigerator in the kitchen and 2-door cold-top refrigerator at the front service counter were soiled with food debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Lights above the back 3-compartment sink were non-functional. A light in the dry storage closet by the employee restroom was not shielded.
|
| 14e - Non-Critical |
| Physical Facilities: Ventilation |
|
Inspector Comments: Caulking around the grill line ventilation hood was worn and torn.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The customer restroom door was not self-closing.
|
|
09/23/2015
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage (twist top) was stored with customer foods in the glass reach-in refrigerator across from the small 3 compartment sink.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Clear spray bottles containing food products throughout the facility were not labeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Frozen shrimp in the front prep sink was not being thawed in an approved manner.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Domestic blenders and crockpots were observed throughout the facility.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Raw wood was exposed on the shelf above the steam table.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: A thermometer was not provided to the 2 door reach-in refrigerator in the back across from the prep sink.
|
