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
Observations
IN
1 Person in charge present, demonstrates knowledge and performs duties
Compliant
Observations
OUT
2 Certified Food Protection Manager
Observations
IN
3 Management, food employee and conditional employee; knowledge, responsibilities and reporting
Compliant
Observations
IN
4 Proper use of restriction and exclusion
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
IN
6 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
8 Hands clean and properly washed
Compliant
Observations
IN
9 No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed
Compliant
Observations
OUT
10 Adequate handwashing sinks properly supplied and accessible
Observations
IN
11 Food obtained from approved source
Compliant
Observations
N/O
12 Food received at proper temperature
Compliant
Observations
IN
13 Food in good condition, safe, and unadulterated
Compliant
Observations
N/A
14 Required records available: shellstock tags, parasite destruction
Compliant
Observations
OUT
15 Food separated and protected
COS
Observations
OUT
16 Food contact surfaces; cleaned and sanitized
Observations
IN
17 Proper Disposition of returned, previously served, reconditioned and unsafe food
Compliant
Observations
N/O
18 Proper cooking time and temperature
Compliant
Observations
N/O
19 Proper reheating procedures for hot holding
Compliant
Observations
N/O
20 Proper cooling time and temperature
Compliant
Observations
OUT
21 Proper hot holding temperatures
COS
Observations
IN
22 Proper cold holding temperatures
Compliant
Observations
OUT
23 Proper date marking and disposition
COS
Observations
N/A
24 Time as a Public Health Control; procedures and records
Compliant
Observations
N/A
25 Consumer advisory provided for raw/undercooked food
Compliant
Observations
N/A
26 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
N/A
27 Food Additives: approved and properly used
Compliant
Observations
IN
28 Toxic substances properly identified, stored, and used
Compliant
Observations
N/A
29 Compliance with variance/ specialized process/ HACCP
Compliant
Observations
N/A
30 Pasteurized eggs used when required
Compliant
Observations
IN
31 Water and ice from approved sources
Compliant
Observations
N/A
32 Variance obtained for specialized processing methods
Compliant
Observations
IN
33 Proper cooling methods used; adequate equipment for temperature control
Compliant
Observations
N/A
34 Plant food properly cooked for hot holding
Compliant
Observations
N/A
35 Approved thawing methods
Compliant
Observations
IN
36 Thermometer provided and accurate
Compliant
Observations
IN
37 Food properly labeled; original container
Compliant
Observations
IN
38 Insects, rodents and animals not present
Compliant
Observations
IN
39 Contamination prevented during food preparation, storage, and display
Compliant
Observations
IN
40 Personal cleanliness
Compliant
Observations
IN
41 Wiping cloths; properly used and stored
Compliant
Observations
IN
42 Washing fruits and vegetables
Compliant
Observations
IN
43 In-use utensils; properly stored
Compliant
Observations
IN
44 Utensils, equipment and linens: properly stored, dried, and handled
Compliant
Observations
IN
45 Single Use/ single-service articles: properly stored and used
Compliant
Observations
IN
46 Gloves used properly
Compliant
Observations
IN
47 Food and non-food contact surfaces cleanable, properly designed, constructed, and used
Compliant
Observations
IN
48 Warewashing facilities: installed, maintained , and used; test strips
Compliant
Observations
IN
49 Non-food contact surfaces clean
Compliant
Observations
IN
50 Hot and cold water available; adequate pressure
