- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: The quaternary sanitizer at the 3-part sink was less than 200 ppm.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Hand Drying Provision (corrected on site)
Observation: The front counter hand sink was without paper towels.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
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09/14/2015 | Risk Factor | |
- Cooling, Cooked Food (corrected on site)
Observation: Chicken nuggets were not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less, chicken nuggets were cooked yesterday.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Sliced tomatoes at 50 F inside the back prep table and grilled chicken at 44 F inside the walk-in cooling unit, corrected.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Hand Drying Provision
Observation: The back sink was not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
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04/03/2015 | Risk Factor | |
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Sliced tomatoes at 45 F.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Handwashing Sink/Using/Operation and Maintenance
Observation: Two hand sinks were not maintained so that it is accessible at all times for employee use.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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02/04/2015 | Routine | |
All violations corrected
CO Approved
High Priority
Please fill out application and pay fee at 800 S. Walter Reed Dr.
Post License
No violation noted during this evaluation. | 12/29/2014 | Pre-Opening | |
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