Observations & Corrective Actions

3: 2-201.11 (A), and (C) Staff stated they have a verbal illness policy. When asked, staff could not fully provide what symptoms exclude a sick employee from working or list the required reportable diseases. -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 When asked, staff stated they indicated they would use sanitizer-strength bleach on high hazard bodily fluid spills. A written procedure could not be provided. -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: 5-205.11 The water at the handwashing sink to the left of the deli slicer was found with the water turned off. Staff stated they had turned it off due to a significant faucet leak, which staff demonstrated by turning the water back on. Staff stated they are installing a new faucet later this week. -Water was turned back on for the handwashing sink. Hot and cold water must be supplied and accessible to all handwashing sinks at all times. Soap was not provided at the handwashing sink to the right of the bread oven. -Soap was restocked upon request. Provide dispensed hand towels and hand soap at handwashing sinks at all times so workers can properly wash their hands.

21: 3-501.16 (A)(1) In the hot holding counter, philly meat was found improperly hot holding at 122F. Staff stated they had put the product into hot holding roughly 30 minutes prior. -Product was reheated to 165F to then be hot held at or above 135F. Ensure hot holding food products are uniformly reheated in the microwave to reach 165F prior to being placed into hot holding. Ensure product is stirred during the reheating process.

22: 3-501.16 (A)(2) In the top portion of the left make-table cooler, a 1/3 pan of sliced tomatoes was found improperly cold holding at 60F. Staff stated they had recently sliced the tomatoes roughly 20 minutes prior. Specialist took 2 temperatures of the product, one at 2:00 and another at 2:15. No change in temperature was observed and was found at 60F. -Tomatoes were moved to the walk-in cooler to cool back down to 41F. Foods that rise above 41 F during preparation must be actively cooled to less than 41 F in shallow pans or on sheet pans in 4 hours. Do not place products in deep, covered containers if they have risen above 41 F during preparation. Make-table coolers are not designed to cool products; they are designed to keep products cold. Utilize your walk-in cooler to cool prepped products effectively.

23: 3-501.17 In the walk-in cooler, prepped coleslaw and thawed pre-cooked meatballs were found without preparation date markings. Staff stated the meatballs had been moved into the walk-in cooler yesterday and that the coleslaw was prepped earlier today. Staff stated the products rarely last longer than 4 days. -Appropriate day-dot stickers were added to the products. 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. Proper date marking is day of preparation (Day 1) + 6 additional days = 7 day total hold time.

37: 3-602.12(C) The major 9 food allergens were not clearly marked on individual menu items on the estbalishment's menu board. -Ensure individual menu items are marked as containing or made with any of the major 9 food allergens: wheat, milk, eggs, peanuts, tree nuts, fish, crustacean fish, soy, and sesame.

38: 6-202.15 Both the interior and exterior floor sweeps to the establishment's backdoor were found in disrepair. Staff stated they are planning on installing new floor sweeps later this week. They are waiting on their interior floor sweep to come in. -Provide tight fitting door sweeps or thresholds on outside doors to help prevent the entry of rodents and other pests into the building. Repair as needed.

51: 5-205.15(B) The 3-compartment sink was found with its water turned off due to the faucet having a significant leak. Staff stated they are working on installing a new faucet some time next week. -Specialist verified that hot and cold water are present at the 3-compartment sink when the water is turned on. Ensure the faucet is repaired.