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3: 2-201.11 (A), (C) Food employees are not informed in a verifiable manner of their responsibility to report illness transmissible through food. No illness policy for staff was available at time of inspection.
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
10: 5-205.11 A hand sink in the facility is inaccessible (a direct observation that prevented the use of the sink). Observed handsink at bar with a bucket of sanitizer stored inside.
Ensure handsinks are easily accessible for staff use. Item was removed as requested.
15: 3-302.11 (A) (1-2) Observed raw beef stored over sauces and a container with packaged raw ground beef and packaged hot dogs stored in the same container in the walk in cooler.
Ensure raw animal food products are stored below and away from ready to eat foods.
Walk in cooler was reorganized as requested.
16: 4-601.11 (A) Food contact surfaces are unclean. Observed knife on magnet strip near pizza oven with food debris. Observed deli slicer in back prep with food debris. Employee stated they haven't used it recently. Also noted bins for storing clean equipment with debris near storage by 3 compartment sink.
Ensure equipment is clean to sight and touch before storing. Slicer needs to be cleaned once every 4 hours while in use or after use.
19: 3-403.11 Foods observed not being reheated to 165 degrees F. Observed gravy at about 80 F, meatballs and ribs at about 110 F on the steam table. Steam table was recently turned on and hasn't reached over 135 F. Foods were placed there less than 30 minutes prior.
Ensure previously prepared foods are rapidly reheated to 165 F within 2 hours before placing on hot holding.
Items were reheated as requested.
22: 3-501.16 (A) (2) Food observed holding at temperatures greater than 50 degrees F. Observed cooler by the bar at over 55 F at time of inspection. Whipped cream, oat milk, and raw shelled eggs were over 55 F.
Ensure cooler is repaired/adjusted to maintain products at less than 41 F.
Items were voluntarily discarded. Valued at less than $10.
23: 3-501.17 Refrigerated, ready-to-eat, time/temperature control for safety food is not properly date marked when held for more than 24 hours. Observed prepared rice, soups, and other items in make tables at the cooking line with no date markings.
Refrigerated, ready-to-eat, time/temperature control for safety foods are not discarded as required. Observed two containers of pasta in the make tables with preparation dates of 4/5 and 4/6. Roast beef and cooked potatoes in the walk in cooler was past 7 days.
Items were voluntarily discarded.
28: 7-207.11 (B) Employee use medicines are not stored to prevent contamination of food. Observed employee medicine stored on prep table above food on the cooking line and in the back prep area.
Ensure medicines and other hazardous materials are relocated to be below and away from food and equipment.
38: 6-501.111 (A), (B), (D) Observed rodent droppings near equipment storage by 3 compartment sink and back dry storage. Manager stated they have a pest control company to mitigate their presence.
Clean-up rodent droppings using a wet cleanup method. Disinfect contaminated surfaces by preparing a bleach solution by mixing: 5 tablespoons (1/3rd cup) bleach per gallon of water or 4 teaspoons bleach per quart of water. Control rodents by closing off outer openings, deprive them of food and water by keeping the establishment clean, free of accumulation of food spills and standing water. Use approved methods to eliminate rodent activity.
43: 3-304.12 Dispensing utensils are improperly stored; (i.e. without the handle above the top of the food, not on a clean surface, not in running water, or not in water of at least 135 degrees F.) Observed cups stored in bulk bins by cooking line.
47: 4-101.11 (A) Observed blender repaired with tape. Food contact surface had several cracks.
Ensure equipment is replaced to be smooth, nonabsorbent, and easily cleanable.
51: 5-205.15 (A) Both faucets not working at 3 compartment sink in warewashing area. Establishment has dishwasher for cleaning and sanitizing equipment.
Ensure faucet is repaired/adjusted to provide hot and cold water.