5: 2-501.11 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf). A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Facility lacks written procedures to respond to vomiting or diarrheal events. EPCPH will email CDPHE guidance.
23: 3-501.17 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf). Refrigerated, Ready-To-Eat, Time/Temperature Control for Safety Food prepared and held for more than 24 hours shall be clearly marked/labeled and discarded or sold after a maximum of 7 days. The day of preparation shall be counted as Day 1. Several buckets of TCS sauce were being held longer than 24 hours without date marking. Education provided and items were date marked.
37: 3-602.12(C) 3-602.12(C) Major Food Allergens as an Ingredient in Unpackaged Food (C). The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. Written notification of the presence of major food allergens was not available. Education provided, and CDPHE guidance will be provided by EPCPH.
39: 3-305.11 3-305.11 Food Storage-Preventing Contamination from the Premises (C). Food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 15 cm (6 inches) above the floor. 1.Observed large bag of onions stored on floor in dry storage. 2.Observed several buckets with food stored on floor inside walk-in cooler.3.Observed unprotected food stored in dry storage area. Education was provided. Products shall be rearranged so that all food products can be at least 6 inches off the ground.
Observations
IN
1 Person in charge present, demonstrates knowledge and performs duties
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
IN
3 Management, food employee and conditional employee; knowledge, responsibilities and reporting
Compliant
Observations
IN
4 Proper use of restriction and exclusion
Compliant
Observations
OUT
5 Procedures for responding to vomiting and diarrheal events
COS
Observations
IN
6 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
8 Hands clean and properly washed
Compliant
Observations
IN
9 No bare hand contact w/ ready-to-eat food or a pre-approved alternative procedure allowed
Compliant
Observations
IN
10 Adequate handwashing sinks properly supplied and accessible
Compliant
Observations
IN
11 Food obtained from approved source
Compliant
Observations
N/O
12 Food received at proper temperature
Compliant
Observations
IN
13 Food in good condition, safe, and unadulterated
Compliant
Observations
N/A
14 Required records available: molluscan shellfish identification, parasite destruction
Compliant
Observations
IN
15 Food separated and protected
Compliant
Observations
IN
16 Food contact surfaces; cleaned and sanitized
Compliant
Observations
IN
17 Proper Disposition of returned, previously served, reconditioned and unsafe food
Compliant
Observations
IN
18 Proper cooking time and temperature
Compliant
Observations
N/O
19 Proper reheating procedures for hot holding
Compliant
Observations
IN
20 Proper cooling time and temperature
Compliant
Observations
IN
21 Proper hot holding temperatures
Compliant
Observations
IN
22 Proper cold holding temperatures
Compliant
Observations
OUT
23 Proper date marking and disposition
COS
Observations
N/A
24 Time as a Public Health Control; procedures and records
Compliant
Observations
IN
25 Consumer advisory provided for raw/undercooked food
Compliant
Observations
N/A
26 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
N/A
27 Food Additives: approved and properly used
Compliant
Observations
IN
28 Toxic substances properly identified, stored, and used
Compliant
Observations
N/A
29 Compliance with variance/ specialized process/ HACCP
Compliant
Observations
IN
30 Pasteurized eggs used when required
Compliant
Observations
IN
31 Water and ice from approved sources
Compliant
Observations
N/A
32 Variance obtained for specialized processing methods
Compliant
Observations
IN
33 Proper cooling methods used; adequate equipment for temperature control
Compliant
Observations
N/O
34 Plant food properly cooked for hot holding
Compliant
Observations
IN
35 Approved thawing methods
Compliant
Observations
IN
36 Thermometer provided and accurate
Compliant
Observations
OUT
37 Food properly labeled; original container
Observations
IN
38 Insects, rodents and animals not present
Compliant
Observations
OUT
39 Contamination prevented during food preparation, storage, and display
COS
Observations
IN
40 Personal cleanliness
Compliant
Observations
IN
41 Wiping cloths; properly used and stored
Compliant
Observations
IN
42 Washing fruits and vegetables
Compliant
Observations
IN
43 In-use utensils; properly stored
Compliant
Observations
IN
44 Utensils, equipment and linens: properly stored, dried, and handled
Compliant
Observations
IN
45 Single Use/ single-service articles: properly stored and used
Compliant
Observations
IN
46 Gloves used properly
Compliant
Observations
IN
47 Food and non-food contact surfaces cleanable, properly designed, constructed, and used
Compliant
Observations
IN
48 Warewashing facilities: installed, maintained , and used; test strips
Compliant
Observations
IN
49 Non-food contact surfaces clean
Compliant
Observations
IN
50 Hot and cold water available; adequate pressure
