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2: 2-102.12 (A) and (B) There is no certified food protection manager certified employee at the establishment.
***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
3: 2-201.11 (A), (C) There is no documentation that employees have been informed of their responsibility to report illness to management.
***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 in Spanish please visit: https://www.larimer.org/sites/default/files/uploads/2022/lcdhe-spanish_employee_illness_policy.pdf
8: 2-301.14 Staff was observed handling dirty dishes and handling clean dishes without washing hands in-between.
***Hands must be washed after handling soiled dishes, utensils and equipment and before handling clean items to prevent cross contamination.
--Staff was asked to wash hands and informed of when to wash hands in-between dirty and clean dishes.
10: 5-205.11 A bottle of bleach was observed stored inside the basin of the hand sink next to the dish washing area.
Soap and paper towels are not adequately available at the hand sink at the bar. The soap is located on the other side of the dump sinks and the paper towels are located on the wall next to the kitchen entrance.
The hand sinks located in the kitchen did not have proper signage indicating employees to wash hands.
13: 3-101.11 Two dented cans were observed in the can section of the dry storage.
***Damaged and dented canned goods removed from general storage. Set up a designated area for damaged cans if returning to the supplier for credit.
15: 3-302.11 (A) (1-2) Raw chicken and raw beef were observed stored above tortillas in the drawers underneath the grill. Raw unpasteurized eggs were observed stored above ready to eat foods inside the single door vertical cooler.
19: 3-403.11 Cook was observed reheating items for the steam table without verifying foods had reached 165F. Temperatures were at 135F when taken
***Quickly reheat foods to greater than 165 F prior to hot holding and verify with a thermometer.
--Items were reheated to 165F or higher as requested.
23: 3-501.18 Two containers of ground beef (12/20) located inside the walk-in cooler were past their use by date.
***Ready-to-eat foods that have exceeded 7 day date marking are to be discarded.
--Items were discarded upon request.
25: 3-603.11 The menu did not have a reminder and disclosure statement regarding raw or undercooked foods. Staff stated burgers and eggs can be cooked to order.
*** Provide a reminder statement that advises customers that consuming raw or undercooked animal foods may increase their risk of foodborne illness. The reminder can be added to disclosure statements on the menu, "These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness."
33: 3-501.15 (A) Tamales were observed at 94F-103F while cooling at room temperature. Tamales were moved the vertical freezer in the room behind the bar and unstacked for rapid cooling.
***Do not leave food out at room temperature to cool. Product was placed into shallow, uncovered container to allow for rapid cooling.
39: 3-305.11 Multiple food items were observed stored on the ground of the walk-in cooler.
***Store food 6 inches up off the floor to protect from contamination.
41: 3-304.14 Staff were observed wiping with towels for multiple surfaces and utensils without storing them in sanitizer buckets.
The sanitizer bucket at the bar was observed stored on the floor.
***Containers of chemical sanitizing solutions must be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service and single-use articles.
***Do not leave wiping cloths out on counters, cutting boards, tables, etc. Wiping cloths must be saturated with sanitizer at all times. After use return wiping cloths to sanitizer bucket.