Observations & Corrective Actions

2: 2-102.12 (A) and (B) A certified food-protection manager certificate expired 1/1/24. A current certified food protection manager is required -> For a list of Certified Food Protection Manager training classes and exams, please visit: https://www.larimer.org/health/safety-sanitation-programs/food-safety-program/food-safety-resources/certified-food

8: 2-301.14 The prep cook/dishwasher was observed handling a bin that had been in a trash can, filling it with dirty dishes. She changed her gloves and prepped food for the restaurant. -> Hands must be washed after handling soiled dishes, utensils and equipment and before handling clean items to prevent cross contamination. -> Thoroughly wash hands after any activity that can contaminate hands such as cleaning tasks, taking out trash, mopping or sweeping floors. Server observed exiting restroom and going to the server station and putting on clean gloves found in apron pocket. -> Thoroughly wash hands in restroom and again upon returning to work station to conduct food preparation or service of food or beverages. Both a line cook and prep cook were observed washing hands in the center compartment of the 3 compartment sink. One used soap from the nearby handsink, the other used the quaternary ammonia sanitizer and then rinsed hands. -> To help prevent cross contamination discontinue washing hands in warewashing sinks and/or food preparation sinks. Wash hands at designated handwashing sinks only.

9: 3-301.11 (B) Pieces of bread for a sandwich were removed from the microwave with a bare hand. Gloves must be worn with food that are not cooked and are ready-to-eat, like bread -> Bare hand contact with ready-to-eat foods is not allowed. Use tongs, other utensils, deli papers or gloves to assemble or serve ready-to-eat foods.

10: 5-205.11 The handwashing sink by the automatic dishwasher and prep area was in excess of 120 F and unusable for any reasonable length of time for proper hand washing. Please adjust sink so that staff can properly wash their hands providing both hot and cold water -> Handwashing sinks must be kept accessible for use at all times. Water temperatures above 120 F can cause scalding burns.

16: 4-702.11 Raw meat was observed being prepared in the wash compartment of the 3-compartment sink. No further cleaning was observed. This procedure requires that the sink be sanitized after prep occurs. - > Discontinue washing and/or preparing food in the 3-compartment warewashing sink. Use the provided food preparation sink. Limit use of the 3-compartment sink to warewashing only.

22: 3-501.16 (A) (2) Shredded cabbage (51 F) and bean sprouts (48) used to garnish Pho were found improperly cold holding in the 38F cold-holding unit. Rehydrated noodles in a bucket next to the make-table cooler were found between 46-52 depending upon location in the bucket. -> Cold hold foods below 41 F to prevent the growth of microorganisms.

28: 7-102.11 An unlabeled bottle of a yellow substance was found next to the dish machine. -> Label containers of chemicals and toxics so contents of the container can be easily identified to help prevent misuse.

36: 4-203.11 Thermometer used in the kitchen could not be properly calibrated. It is a digital food probe thermometer that appears to need to have the batteries replaced. -> 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. Please change batteries or replace thermometer

43: 3-304.12 The rice scoops were stored in water that 110F, next to the rice cooker. -> Store food dispensing utensils in hot water greater than 135 F.