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08/04/2022
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
The hand sink in the ice cream station was not supplied with accessible paper towels.
Corrective action: the person in charge stocked the hand sink.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
Rice in the walk-in refrigerator was not marked with a preparation date or use by date to be kept at the facility for no more than 7 days.
Corrective action: the person in charge marked the rice with its preparation date.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments:
A chemical spray bottle with a pink liquid at the ice cream station hand sink was not labeled as to its contents.
Corrective action: the person in charge labeled the spray bottle.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments:
Individually portioned cakes in the in the display case refrigerator were not properly labeled.
Corrective action: the inspector educated the person in charge on proper food labeling requirements.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
The vent hood in the kitchen was visibly soiled.
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02/11/2022
Inspection, Routine
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| 11 - Foodborne Illness Risk Factors |
| Food obtained from approved source |
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Inspector Comments:
3-201.11 Compliance with Food Law (P)
The facility was selling ice cream bars from Paleteria Chihuhua which was a manufacturer that could not be found on the CDPHE approved source list.
Corrective action: The operator was told to put the ice cream bars in a morgue area until the paleteria could become approved.
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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)
Several equipment food contact surfaces on the rack to the left of the cook line were soiled.
Corrective action: The operator was instructed on proper cleaning procedures.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Per the person in charge, utensils and food contact surfaces were not being cleaned every 4 hours.
Corrective action: The operator was educated on correct timing intervals for equipment used with time or temperature control for safety food.
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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)
No time/temperature control for safety food items in the establishment that were held over 24 hours were date marked.
Corrective action: The operator was instructed on proper date marking procedures.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments:
3-602.11 Food Labels (Pf)
Several containers of packaged cheesecake, cake, and flan in the refrigerator to the right of the ice-cream register were not labeled according to law.
Corrective action: The operator was instructed on proper labeling for food packaged in a food establishment.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments:
3-306.11 Food Display-Preventing Contamination by Consumers (P)
The condiments and sauce toppings on display in the dining area cold top refrigerator were not protected
from contamination by consumers through any effective means.
Corrective action: The operator was instructed on proper display of food items to prevent contamination by
consumers.
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| 42 - Good Retail Practices |
| Washing fruits & vegetables |
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Inspector Comments:
7-204.12 Chemicals for Washing, Treatment, Storage and Processing Fruits and Vegetables, Criteria (P)
The inspector was informed that the facility uses a small amount of bleach with water to wash their vegetables.
Corrective action: The operator was instructed to only wash fruits and vegetables with water, or approved fruit and vegetable washes.
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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)
An ice cream scoop near the ice cream station was stored in 70F water in between uses.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments:
5-205.15 System Maintained in Good Repair (C)
The hand sink in the kitchen to the right of the cook line was slow draining.
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