Observations & Corrective Actions

3: 2-201.11 (A), (C) While establishment has a posted COVID-19 illness policy, a gastrointestinal illness policy could not be provided at the time of inspection. Staff did not know what symptoms excluded them from working, which reportable diseases are required to report to the regulartory authority, nor did they know how long they could be symptoms free before returning to work. - Employees are required to report illnesses 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 -For a sample Employee Illness Policy Contract please visit: https://www.larimer.org/sites/default/files/uploads/2017/lcdhe-employee-illness-policy-contract.pdf

10: 5-205.11 The handwashing sink immediately across from the sealer machines was observed clogged, rendering it unusable and obstructed. - Handwashing sinks must be kept accessible for use at all times. Repairs and maintenance need to be completed for this handwashing sink.

16: 4-601.11 (A) Staff stated they only clean their utensils by doing a wash step and a rinse step and that they did not have any sanitizer for their dishes. Bleach was observed on-hand in the establishment at the time of inspection. Staff also stated they did not have a way to fill up the 3-compartment sink as they could not find plugs for the drains. Plugs were eventually found. -In use equipment and utensils such as cutting boards, slicers, knives, and tongs, held at room temperature, must be washed in a detergent solution, rinsed and then sanitized (50-200 ppm chlorine/150-400 ppm quaternary ammonia) at least once every 4 hours to prevent accumulation of food residue and the growth of microorganisms. Set up a schedule to ensure equipment and utensils are pulled to clean and sanitize every 4 hours. Maintain chlorine sanitizers at 50-200 ppm chlorine. Use sanitizer test kits to verify sanitizer is at correct concentration. Ensure sanitizer is changed at a frequency to maintain an adequate concentration. The ice machine baffle was observed with a pink slime after being wiped with an alcohol wipe. - Clean and maintain ice machine interior.

23: 3-501.17 In the make-table cooler to the right of the register, various dairy and alternative dairy products were found without a date mark for when the product was opened. Staff stated it takes a couple of days to go through an opened jug or carton. - Proper date marking is day of preparation (Day 1) + 6 additional days = 7 day total hold time. 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. Ready-to-eat foods that have exceeded 7 day date marking are to be discarded.

24: 3-501.19 (A), (B)(2), (C)(2) and (3) Establishment does not have a written policy for using time as a public health control for their boba after it is rehydrated. While establishment does have a chart to track when boba is made to start the 4-hour timer, it is not marked on the containers of cooked boba. Staff stated they tend to make two batches of boba throughout the day, but there is only ever one recording per day for one batch at opening on their tracking chart. - 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. 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. -Specialist suggested that rehydrated boba can be cold-held at or below 41F or constantly hot-held at or above 135F to avoid using time as a public health control.

39: 3-305.11 Various food product boxes and a large bag of powder creamer were found improperly stored on the floor. - Store food 6 inches up off the floor to protect from contamination.

43: 3-304.12 Two metal cups of room temperature water were found improperly storing mixing utensils used for beverages. - Store food utensils in the food with handles extended out of the food product, in hot water greater than 135 F, in running drained water, or clean and dry.

48: 4-302.14 Establishment uses chlorine bleach as a sanitizer in their sanitizer buckets and 3-compartment sink. Test strips could not be provided upon request. - Provide and use a chlorine test kit to verify chlorine sanitizers are maintained at 50- 200 ppm chlorine. Chlorine test strips were provided to the establishment during the inspection.

49: 4-602.13 Floors at the back of the establishment were observed severely soiled at the following areas: >Beneath the handwashing sink >Beneath the single door standing cooler >Beneath the 3-compartment sink >Beneath the boba prep station - Clean and maintain non-food contact surfaces.

51: 5-202.14 The backflow prevention device at the mop sink was observed leaking when water is turned on. - Provide a continuous pressure backflow prevention device to protect the establishment water supply. There are a couple of leaks throughout the establishment: >The sink immediatly across from the make-table cooler was observed leaking at the faucet, even though the taps are in the off position >At the 3-compartment sink, staff have to physically turn off the hot water at the wall. If they do not, hot water will leak out of the faucet, even though all taps are in the off position. - Repair and maintain plumbing and fixtures to eliminate leaks.