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01/27/2020
Inspection, Routine
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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 employee beverages were stored above cooks line preparation cooler and on food preparation table.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: 2-301.15 Where to Wash (Pf)
An employee was observed attempting to wash hands in the designated food preparation sink
Corrective action: Education was provided on where to wash hands. Employee was redirected to the hand sink.
2-301.12 Cleaning Procedure (P)
An employee was observed washing hands without soap on the cooks line.
Corrective action: Education was provided on proper hand washing procedure. employee demonstrated proper hand wash.
2-301.14 When to Wash (P)
An employee was observed donning gloves without washing hands between task change.
Corrective action: Education was provided on washing hands between task change.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments: 3-202.15 Package Integrity (Pf)
Several dented cans were observed commingling among cans in good condition on a shelf in the dry storage area.
Corrective action: Three large cans of tomato sauce were discarded. see condemnation.
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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 sheet pan of whipped butter was observed stored out of temperature control at 70°F in the preparation area.
Corrective action: employee time tagged the whipped butter for use or disposal within three hours of notification.
Three portioned bags of whipped butter were stored out of temperature control on the expo counter, measured at 72° F.
Corrective action: whipped butter were rapidly cooled in the walk-in refrigerator.
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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)
Portioned deli ham stored in the walk-in refrigerator over 24hrs was not date marked with date of preparation.
Corrective action: staff date marked the portioned ham with date of preparation.
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| 24 - Foodborne Illness Risk Factors |
| Time as a Public Health Control; procedures & records |
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Inspector Comments: 3-501.19 Time as a Public Health Control (P)
A 5 gallon container of cooked potatoes was stored out of temperature control on the grill line. Per the employee, the cooked potatoes were removed from the refrigerator 30 minutes prior to inspection, however employee forgot to time tag the potatoes for use or disposal with 4 hours.
Corrective action: employee time tagged the potatoes.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
Several wiping cloths were stored out of chemical sanitizer solutions throughout the facility.
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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)
Utensils were stored in room temperature water on the grill line.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The grill line vent hood was heavily soiled.
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09/26/2019
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) Clean-up poceedures for vomit and/or diarrhea were not available for review. The Colorado Department of Public Health and Environment (CDPHE) vomit/diarrheal event clean-up procedures were provided, 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 employee drinks were improperly stored above the cooks line food preparation coolers or on the cooks line food preparation tables. The cooks relocated their drinks to an approved location, violation corrected.
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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 cook handled raw unpasteurized eggs then immediately handled in use utensils without removing their gloves and washing their hands in between tasks. When notified the employee removed their gloves, washed their hands, and replaced their utensils, violation corrected.
A gloved dishwasher was observed handling soiled dish ware and then clean dish ware without removing their gloves and washing their hands in between tasks. When notified the employee removed their gloves and properly washed their hands, 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) Hand washing signage was not provided at the hand sinks located in the bar, wait station and facility restrooms. Proper hand washing signage was provided, violation corrected.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
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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 5 gallon bucket of boiled potatoes stored out of temperature control on the cooks line measure 53°F. The cook time tagged the potatoes for use or disposal within 3 hours of notification, violation corrected.
Three sheet pans of portioned whipped butter stored out of temperature on the expo line food preparation table measured 70°F. The cook time tagged the whipped butter for use or disposal within 2 hours of notification, violation corrected.
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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) A carton of soy milk in the wait station and a carton of skim milk located in the bar were not date marked with the date of opening. Both items were opened over 24 hours prior to the inspection. The manager on duty proper date marked both items, violation corrected.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) Several sanitizer towels were stored out of the sanitizing solution on the cooks line when not in use.
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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) In-use tongs were stored knee level on the cooks line oven handle.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-501.12 Cutting Surfaces (C) The cutting board located in the bar area was heavily grooved with deep pitting.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C) The caulking around the hand sink located near the facility's dish machine was heavily soiled. The caulking around the dish machine was heavily discolored.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C) The cooks line venthood was visibly soiled.
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10/01/2018
Inspection, Critical Item
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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: Boiled potatoes in deep covered containers (46-47°F) from the day before did not properly cool to 41°F within the required 6 hour time limit.
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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: Sausage links (114-128°F) and green chili (122°F) hot holding below 135°F in the steam table.
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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 ham (47°F) and shell eggs (54°F) in the South cook line cold top refrigerator. Sliced ham (51°F) in the North cook line cold top refrigerator. Boiled eggs (46°F), green chili (45°F) in the walk in refrigerator cold holding above 41°F.
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| 07b - Critical |
| Pest Control: Pesticide application |
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Inspector Comments: Unapproved insecticide was present on the shelf near the back door. Corrective action: insecticide was discarded during inspection.
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05/29/2018
Inspection, Follow-Up
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed handling dirty dishes then proceeded to wipe their gloved hands on a common towel and then handle clean dishes. Ice was present in the basin of the wait station hand sink.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee was observed eating food in the ware washing 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: Ranch dressing (46°F), cooked potatoes (46°F), and shoulder bacon (46°F) in the North cook line cold top refrigerator above 41°F.
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04/30/2018
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 was observed cracking a raw shell eggs then proceeded to handle a clean plate without first washing their hands.
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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: Hollandaise sauce (94-100°F) was present under the heating element at the expo bar below 135°F without a Time as Public Health Control Plan in place.
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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: Cooked sausage (44-47°F), sliced ham (45-46°F), feta cheese (45-48°F), shredded cheese (46-50°F) in the South cook line cold top refrigerator. Pico de gallo (45°F), yogurt (48°F), sour cream (45°F), shredded cheese (45-49°F), sliced turkey (52°F), and sliced ham (54°F) in the North cook line cold top refrigerator above 41°F.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The bar low temperature dish machine had a final rinse sanitizer less than 50 ppm residual chlorine, and was hooked to a solution of quaternary ammonia.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water (100°F) was not available at the hand sink next to the ware washing area.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle labeled as sanitizer contained an unknown cleaning solution. Multiple unlabeled chemical spray bottles were present in the kitchen.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: The East bar ice sink was uncovered. A metal 1/3 pan of deeply stacked, cooked potatoes was tightly wrapped and improperly cooling in the North cook line cold top refrigerator (bottom portion) and inside the walk in refrigerator.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The caulking on the three compartment ink was in disrepair.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Multiple plastic deli containers were stacked and stored wet on the shelf next tot he cook line.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Single use containers were being reused to store various food items throughout the kitchen.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: Water was pooled on the floor underneath the shelf on the East bar. The ware washing area hand sink was slow to drain.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor underneath the bar dish machine was soiled with debris.
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05/05/2017
Inspection, Follow-Up
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Two employee beverages were stored on the wooden food preparation table.
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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: Sausage on the steam table was 97°F.
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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: Pico de gallo was 51°F and shredded cheddar cheese was 47°F on the cook line cold top.
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04/28/2017
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: The drain rail at the bar drained into the hand sink.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Several employee beverages were stored in unapproved locations throughout the kitchen.
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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: Sausage in the steam table was 114°F. Hollandaise sauce was stored at room temperature without a Time as a Public Health Control Plan available in site, and was labeled with the make time, not discard time.
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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: Shell eggs piled high on the cold top were 68°F. Pico de gallo was 45°F and shredded cheddar was 46°F in a cook line cold top.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle at the bar was mis-labeled
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Chlorine test strips for the dish machine were not available on site.
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