Observations & Corrective Actions

13: 3-101.11 A can of Roland diced red pimientos was found dented on the top seam. -Product was removed from general storage to receive credit. Inspect and do not use cans with rim or seam damage, body creases, swelling or bulging. Damaged cans may allow for the entry of air and contaminants into the container allowing the growth of microorganisms. - For a printable Dented Can guide poster please visit: https://www.larimer.org/sites/default/files/uploads/2017/lcdhe-dented-cans.pdf

16: 4-501.114 The dishwashing machine was found with low concentrations of chlorine sanitizer below 50 ppm. After a couple of runs and primings, an appropriate concentration could not be reached so their maintenance vendor was called. -Vendor fixed the issue while specialist was present. An appropriate concentration of chlorine sanitizer was found between 50-200 ppm. Vendor explained that a piece of tubing had failed and was replaced with new tubing. Dish machine must provide a sanitizer concentration of 50-200 ppm chlorine at the dish surface to sanitize dishes, equipment and utensils. Repair machine as needed. Use sanitizer test kits to verify sanitizer is at correct concentration. The baffle on the inside of the ice machine was found with a brown grime when wiped with an alcohol wipe. -Clean and maintain ice machine interior.

20: 3-501.14 A tall plastic container with a lid of smoked tomatoes was found cooling in the walk-in cooler. The product had been made around 11:30 AM today. The tomatoes were found improperly cooling at 90F at roughly 1:45 PM. -Product discarded as requested. See Voluntary Condemnation Agreement. Cool foods in a refrigerator, in uncovered, shallow metal pans that are no more than two- to three-inches deep. Quickly cool foods from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 more hours to prevent the growth of microorganisms. Once products are less than 41 F the food can be transferred to bulk containers and stored covered. Use a food thermometer to verify foods are less than 41 F prior to covering for storage.

22: 3-501.16 (A) (2) In the top portion of the make-table cooler, a pan of potato salad was found improperly cold holding at 45F. Staff stated they had left the top portion open during the lunch rush. -Potato salad was moved to the bottom portion of the make-table to cool back to 41F. Ensure that the lid for the top portion is closed more frequently. Cold hold foods below 41 F to prevent the growth of microorganisms.

23: 3-501.18 A container of house-made blue cheese sauce in the walk-in cooler and a container of house-made blue cheese sauce in the bottom portion of the make-table were found date marked at prepared on 1/30. Products were found on 2/7 which is outside the 7-day use limit. -Containers were discarded as requested. See Voluntary Condemnation form. Proper date marking is day of preparation (Day 1) + 6 additional days = 7 day total hold time. Ready-to-eat foods that have exceeded 7 day date marking are to be discarded.

29: 8-201.13 Three buckets of house-made kimchi was found fermenting at room temperature in the basement. Staff stated this is a new product that has not been served to guests yet. All buckets were date marked for 1/31. -After consulting specialist's supervisor, establishment was able to keep the product after the buckets tested to be at or below 4.2 pH for acidic purposes. All kimchi buckets were moved to the walk-in cooler in the basement. -An approved HACCP plan must be developed if establishment continues to ferment kimchi at room temperature. Specialist explained to staff that a HACCP is not required if fermentation occurs continuously at or below 41F. -For information frequently asked questions on HACCP/Specialized Process please visit: https://www.colorado.gov/pacific/cdphe/haccp-frequently-requested-information

43: 3-304.12 Plastic ramikin cups in a few bulk spice containers below the induction stoves were found being used as scoops. -Discontinue using bowls or cups to scoop and dispense foods. Provide and use food scoops equipped with handles to dispense foods. Store scoops with handles extended out of product.

51: 5-205.15 (B) The fountain drink machine was observed leaking from its drainage tube. -Repair and maintain plumbing and fixtures to eliminate leak.