3: 2-201.11 (A), (C) Establishment still does not have a written gastrointestinal illness policy.
- 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 in Spanish please visit: https://www.larimer.org/sites/default/files/uploads/2022/lcdhe-spanish_employee_illness_policy.pdf
-For a sample Employee Illness Policy Contract please visit: https://www.larimer.org/sites/default/files/uploads/2017/lcdhe-employee-illness-policy-contract.pdf
10: 5-205.11 The handwashing sink to the left of the standing single door cooler was observed with a bottle of pink lotion hand soap in its basin.
- 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. Items were relocated so hand washing sink is accessible for use.
13: 3-101.11 A can of Grass Jelly Liquid was found dented on the top and bottom seams.
- Damaged and dented canned goods removed from general storage. Set up a designated area for damaged cans if returning to the supplier for credit.
-For a printable Dented Can guide poster please visit: https://www.larimer.org/sites/default/files/uploads/2017/lcdhe-dented-cans.pdf
39: 3-305.11 A box of black boba was found improperly stored on the floor in front of the black shelving to the right of the ice machine.
- Items were relocated at the time of inspection. Store food 6 inches up off the floor to protect from contamination.
41: 3-304.14 A sanitizer bucket at the front counter that staff stated they use to sanitize their surfaces was found to be a dish soap solution. Bucket was emptied and refilled with an appropriate concentration of chlorine bleach between 50-200 ppm.
- Sanitizer wiping cloths must be saturated with sanitizer at all times. After use return wiping cloths to sanitizer bucket. Maintain sanitizer at 50 - 200 ppm chlorine in buckets. Use sanitizer test kits to verify sanitizer is at correct concentration.
51: 5-202.14 The backflow prevention device at the mop sink is still leaking when the water is turned on. Staff stated that a plumber has been called and that they are waiting on a part to fully repair/replace the device. All other leaks mentioned in the previous report have been repaired.
- Provide a continuous pressure backflow prevention device to protect the establishment water supply. Repair and maintain plumbing and fixtures to eliminate leak.
Observations
IN
1 Person in charge present, demonstrates knowledge and performs duties
Compliant
Observations
N/A
2 Certified Food Protection Manager
Compliant
Observations
OUT
3 Management, food employee and conditional employee; knowledge, responsibilities and reporting
Observations
IN
4 Proper use of restriction and exclusion
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
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 with RTE food or a pre-approved alternative procedure properly allowed
Compliant
Observations
OUT
10 Adequate handwashing sinks properly supplied and accessible
COS
Observations
IN
11 Food obtained from approved source
Compliant
Observations
N/O
12 Food received at proper temperature
Compliant
Observations
OUT
13 Food in good condition, safe, and unadulterated
COS
Observations
N/A
14 Required records available: shellstock tags, parasite destruction
Compliant
Observations
N/A
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
N/A
18 Proper cooking time and temperature
Compliant
Observations
N/A
19 Proper reheating procedures for hot holding
Compliant
Observations
N/A
20 Proper cooling time and temperature
Compliant
Observations
N/A
21 Proper hot holding temperatures
Compliant
Observations
IN
22 Proper cold holding temperatures
Compliant
Observations
IN
23 Proper date marking and disposition
Compliant
Observations
IN
24 Time as a Public Health Control; procedures and records
Compliant
Observations
N/A
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
N/A
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/A
34 Plant food properly cooked for hot holding
Compliant
Observations
N/A
35 Approved thawing methods
Compliant
Observations
IN
36 Thermometer provided and accurate
Compliant
Observations
IN
37 Food properly labeled; original container
Compliant
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
OUT
41 Wiping cloths; properly used and stored
COS
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
