Observations & Corrective Actions

10: 5-205.11 Hand sink by the pizza oven not provided with paper towels at the time of the inspection. Hand sink on the end of the service line by the grill observed blocked by a cart. Hot water at the hand sink at the servers beverage station was turned off. Hand sink in the employee restroom not provided with paper towels at the time of the inspection. Women's restroom not provided with hand soap at the time of the inspection. ->Handwashing sinks must be kept accessible for use at all times. Do not place or store items in, on, or in front of handwashing sinks. ->Hot water supplied to handwashing sinks must be at least 100 F. Adjust water heating system to provide the required 100 F water at the handwashing sinks. ->Provide dispensed hand towels and hand soap at handwashing sinks at all times so workers can properly wash their hands.

20: 3-501.14 The following items were improperly cooled in the walk-in: Multiple 1/3 pans of pomodoro sauce stacked- approximately 20 gallons. Time stamp stated items were prepared at 2:04pm. Pomodoro sauce measured 106-135F at 5:30 pm. Temperatures were taken again 1 hour later at 6:30pm and measured 94-122F. 4 large plastic lidded cambros of pasta. Temperatures taken at 5:30pm: linguini (60F), penne (59-61F), spaghetti (78F) Items remeasured at 6:30pm. Temperatures measured linguini (60F), penne (60F), spaghetti (65F). Time stamp indicated items were prepped at 3:11pm. Manager stated pasta was prepared and then cooled in an ice bath for 2-3 minutes before being placed in the plastic lidded containers in the walk in. 3 1/3 pans of alfredo base measured 61F at 5:30pm. Temperature taken again at 6:30 and measured 61F. Time stamp indicated product had been prepped at 3:30pm. ->If using an ice bath to cool pasta, it must be submerged in ice water until cooled to less then 41 F then completely drained. Verify pasta is less than 41 F prior to storage. ->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. ->Cool foods in a refrigerator, in uncovered, shallow metal pans that are no more than two- to three-inches deep. 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. ->Do not cool foods in large, deep containers. *For a printable and fillable Cooling Log please visit: https://www.larimer.org/sites/default/files/uploads/2017/lcdhe-cooling-log.pdf *For a printable Cooling Cooked Foods educational poster please visit: https://www.larimer.org/sites/default/files/uploads/2017/lcdhe-cooling-cooked-foods.pdf *For a printable Cooling Requirements poster please visit: https://www.larimer.org/sites/default/files/uploads/2017/lcdhe-cooling-requirements.pdf *Items discarded as requested see Voluntary Condemnation Agreement.

22: 3-501.16 (A) (2) The following items measured improperly cold holding in the top reach in portion of the cold wells of the cooler on the prep line across from the pizza oven: meatballs (48F), blue cheese (55F), shredded cheese (55F), roasted tomatoes (62F), pepperoni (46F), cooked bell peppers (54F) Manager stated items had been placed in the cooler 3.5 hours prior. Items were double panned. Ambient temperature of the cold wells measured below 41F. Goat cheese (48-54F) measured improperly cold holding double panned in the top reach in portion of the cold wells across from the grill. Manager stated goat cheese was placed on the line 3.5 hours ago. ->Do not double pan items. Place items down into the cold wells. ->Cold hold items at 41F and below. *Items moved to the walk-in to rapidly cool as requested. Carbonara sauce (47F) measured improperly cold holding in the walk in cooler. Time stamp indicated items was prepared at 12:53. Temperature measured 47F at 5:30 pm. *Carbonara discarded as requested. See Voluntary Condemnation Agreement.

33: 3-501.15 (A) Establishment is cooling items improperly stacked in 1/3 pans in the walk-in. Shallow metal hotels pans not available at the time of the inspection. Manager stated company policy is to use an ice bath machine to cool items with temperature checks being taken. Ice bath machine turned off and blocked at the time of the inspection. ->Provide sufficient equipment to cool foods properly. Implement proper cooling methods. *Manager stated ice bath machine will be up and running tomorrow.

36: 4-203.11 Thermometer found dead at the time of the inspection. ->Maintain thermometers calibrated to read 32 F (+/- 2 F) in ice bath. Check calibration frequently. Keep thermometers calibrated so food temperatures can be accurately monitored. Recommend dial thermometers be replaced with digital thermometers to reduce frequent need to recalibrate dial thermometers.

38: 6-202.15 Back door propped open at time of the inspection. -> Keep doors, windows, and other openings to the outside closed to help prevent the entry of flies, rodents and other pests into the building. *Door closed as requested.

47: 4-402.12 Left facet of the 3 compartment sink at the bar observed pulling away and in need of sealing. -> Seal sink.

55: 6-201.11 FRP walls in disrepair in the dish area and pealing away from the wall. Mold like substance observed on walls. ->Surfaces must be smooth, durable and easily cleanable. Panel missing under the hand sink in the employee restroom. ->Replace panel