Observations & Corrective Actions

3: 2-201.11 (A), (C) Establishment does not have an adequate illness policy on file. The current policy they do have mentions exclusionary symptoms as flu-like and/or diarrhea along with a return to work after being symptom free for 24 hours. Policy does not mention management's requirement to disclose required reportable gastrointestinal diseases to the health department. - Establishment should develop a written sick employee policy. The policy should address the employee requirement to report to management that they are ill, when to exclude a food employee who is sick, when the food employee can return to work, and how the excluded food employee is to be managed upon return. -For a sample Employee Illness Policy Contract please visit: https://www.larimer.org/sites/default/files/uploads/2017/lcdhe-employee-illness-policy-contract.pdf -For a sample Employee Illness Policy Contract in Spanish please visit: https://www.larimer.org/sites/default/files/uploads/2022/lcdhe-spanish_employee_illness_policy.pdf

5: 2-501.11 Staff was unable to adequately answer how to clean up a bodily fluid event. - Food establishment must be able to demonstrate procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. -For a printable guidance document regarding Clean-up Procedures for Vomit/Fecal Events, please visit: https://www.larimer.org/sites/default/files/uploads/2017/lcdhe-vomit-diarrheal-guidance.pdf

10: 6-301.12 At the handwashing sink to the right of the fountain drink boxes shelf, there were no paper towels in the dispenser. - Provide dispensed hand towels and hand soap at handwashing sinks at all times so workers can properly wash their hands. The hand washing sink was restocked at the time of inspection.

16: 4-501.114 Establishment's lactic acid sanitizer measured dispensing too low of a concentration. Staff stated they only use the lactic acid for their sanitizer buckets, all of which were measuring low concentration. Upon further investigation at the dishpit, the dishwashing machine was also found dispensing low concentrations of chlorine sanitizer. -Establishment's chemical vendor was called at the time of inspection. Until repairs are completed to both the lactic acid dispenser and dishwashing machine, set up and use 3-compartment sink. The warewashing sink must be set up so equipment and utensils are washed in a detergent solution in the first compartment of the sink, then rinsed free of detergent in the middle compartment and then sanitized in the third compartment. Establishment used bleach measuring between 50-200 ppm for their chlorine sanitizer. - Repairs to dish machine completed at time of inspection. Machine was re-checked and found to be sanitizing properly. Lactic acid dispenser was also adjusted to dispense the correct concentration of lactic acid.

20: 3-501.14 Two 1/6 pans of peri peri shrimp were found improperly cooling in the bottom portion of the left make-table cooler. They were both found wrapped in plastic with temperatures between 55F and 57F. Staff stated they had been in there since this morning after being cooked at around 8:30AM. - Plastic wrap was removed from containers to allow for rapid cooling. Foods were placed into shallow pans and put into the refrigerator uncovered to quickly cool back to 41F. 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. 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. Two large, deep, covered, plastic containers of spring mix were found in the single door standing cooler improperly cooling. They were found at 45F and 47F respectively. Staff stated they received the spring mix this morning and they were left out for an hour prior to being prepped into the deep containers and placed into the standing cooler. They had been in the standing cooler for at least 3 hours. -Product was moved to the walk-in cooler for rapid cooling. Specialist suggested to phase out using plastic containers for cooling, and instead use metal pans to cool product. If this is unable to happen, specialist also suggest to cool product uncovered first and then once it gets down to 41F, the product can be covered.

48: 4-302.14 Establishment did not have chlorine test strips for their dishwashing machine. Specialist provided their chlorine test strips until the chemical vendor provided the establishment with theirs after repairs and adjustments were made on the dishwashing machine and lactic acid dispenser. - Provide and use a chlorine test kit to verify chlorine sanitizers are maintained at 50- 200 ppm chlorine.