Observations & Corrective Actions

3: 2-102.11 (C) There is no documentation that employee's have been notified of their responsibility to report illness to management. Employees are required to report illnesses to management. 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

6: 2-401.11 Employee beverages observed on the prep table next to cut tomatoes. Locate employee drink cups at handwashing sinks or others areas that are not above food, food preparation areas, clean utensil and equipment and warewashing areas.

8: 2-301.14 Staff observed coming in from outside on the phone, put on food handler gloves without first washing his hands. Staff members observed coming in from the walk in outside wearing food handler gloves and began preparing dough without first washing his hands and changing gloves. Employee washed hands as requested. Thoroughly wash hands after any activity that can contaminate hands such as coming in from outside, handling dirty dishes or touching unclean surfaces in the kitchen.

13: 3-202.15 A can of sliced green olives found severely dented in the canned storage area. Can removed from general storage. Can with dents along the top seam, bottom seam or mid seam should be removed from use.

16: 4-501.114 There was no bleach concentration at the dish machine at time of inspection. Auto Chlor technician was contacted at time of inspection and repaired the unit on site. Sanitizer was measured above 50ppm prior to the end of the inspection. Dish machine must provide a sanitizer concentration of 50-200 ppm chlorine at the dish surface to sanitize dishes, equipment and utensils. Use sanitizer test kits to verify sanitizer is at correct concentration.

19: 3-403.11 A large container of marinara, filled over the fill line, observed in a hot holding well measuring between 77F-146F. Staff stated the container was placed in the steam well 3 hours prior to inspection. Product was discarded upon request. Foods must be quickly reheated to 165F within 2 hours prior to being hot held.

23: 3-501.17 A large plastic container of cooked meatballs found without a date mark indicating when it was made. Staff stated meatballs were cooked on Saturday. Individually plated cooked lasagna observed without a date mark. Proper date marking is day of preparation (Day 1) + 6 additional days = 7 day total hold time. Ready-to-eat foods that are held refrigerated for more than 24 hours must be clearly marked with the date the product packaging is opened or the date the product is made. These foods must be consumed, sold, served or discarded within 7 days to control exposure to Listeria monocytogenes bacteria.

33: 3-501.15 (A) A large vat of marinara observed cooling in the walk in cooler with an ice wand. Marinara measured between 114F-145F with a melted ice wand approximately 2 hours after the sauce was brought to the walk in cooler.