Observations & Corrective Actions

10: 6-301.11 A handwashing sink within the facility lacks readily available soap. Observed in staff bathroom soap in a container, but not readily available due to not being able to use wall dispenser. Easily accessible soap shall be made available.

16: 4-501.114 Observed 3-comp sanitizer dispenser not dispensing sanitizer, bottle was empty. Staff was going to get another bottle from other food location onsite. Use test strips to monitor. Observed dish machine, staff is unsure if it is a high temp machine or a chemical machine. Hooked up to sani, but not dispensing. Checked high temp after 3 runs highest temp recorded was 151 degrees F. Should be reaching 160 degrees F. Staff is following up with ecolab to get machine corrected. 3-comp shall be used for manual sanitizing until staff can verify machine is properly sanitizing.

18: 3-401.14 (F) Staff informed this department they are doing non-continuous cooking of chicken. This procedure requires a written procedure kept onsite approved by Grand County Public Health. Required contents of plan will be provided along with this report.

28: 7-201.11 Observed food such as canned coconut milk and wrapped crackers being stored on same shelf as chemical storage in close proximity. No direct contamination was observed, staff was able to move items. Food shall be stored completely separate from chemical storage.

33: 3-501.15 (A) Observed food which had been cooked that morning holding at 48 degrees F in walk-in, food was still within the cooling parameters although had been tightly wrapped in tin foil. Ensure food is fully cooled prior to covering, utilize rapid cooling methods.