Observations & Corrective Actions

2: 2-102.12 (A) and (B) No certified food protection manager certificate was available for review at the time of the inspection. ->It is required that at least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service is a certified food protection manager. A copy of certification must be available on site for review. ->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

10: 5-202.12 (A) The hand sink in the wine service area is not supplied with hot water. Maximum hot water temperature measured 70F. Hand sink also not stocked with soap and paper towels at the time of the inspection. ->Hot water supplied to handwashing sinks must be at least 100 F. Adjust water heating system to provide the required 100 F water at the handwashing sinks. ->Provide dispensed hand towels and hand soap at handwashing sinks at all times so workers can properly wash their hands.

15: 3-302.11 (A) (1-2) Eggs observed over ready to eat charcuterie boards in the bottom of the make table to the right of the oven. ->Keep raw animal foods separate and below produce, prepared foods and other ready-to-eat foods to prevent cross contamination. *Refrigerator storage reorganized as requested.

16: 4-501.114 The concentration of chlorine sanitizer in the dish machine measured below 50 ppm. It was observed that the sanitizer bucket was empty. ->Dish machine must provide a sanitizer concentration of 50-200 ppm chlorine at the dish surface to sanitize dishes, equipment and utensils. Repair machine as needed. Use sanitizer test kits to verify sanitizer is at correct concentration. ->Set up and use 3-compartment sink. The warewashing sink must be set up so equipment and utensils are washed in a detergent solution in the first compartment of the sink, then rinsed free of detergent in the middle compartment and then sanitized in the third compartment.

21: 3-501.16 (A) (1) Ragu (115-117F) measured improperly hot holding in the hot wells next to the oven. ->Hot hold foods above 135F to prevent the growth of microorganisms. *Foods were reheated to 165F as requested, but then voluntarily discarded by manager. The establishment is potentially interested in using time as a control. Please be advised: To use time rather than temperature to control the growth of microorganisms, written procedures must be developed and utilized. The plan must indicate how the food will be marked when it is to be removed from temperature control, how long the food is to be held out of temperature, and must specify the food will be discarded once time has expired. Develop required written procedures for review. Foods must be marked with the time they are removed from temperature control or the time the product is to be discarded. Foods must be served or discarded within 4 hours. Maintain written procedures for time as a public health control in the establishment for review upon request.

23: 3-501.18 Wedge of cut brie cheese observed without a date mark in the bottom of the make table cooler to the left of the oven. Manager stated brie was older than 7 days. ->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. ->Ready-to-eat foods that have exceeded 7 day date marking are to be discarded. *Brie discarded as requested. See Voluntary Condemnation Agreement. *For a printable educational handout about Date Marking Foods, please visit: https://www.larimer.org/sites/default/files/uploads/2017/lcdhe-date-marking-guidance.pdf