Observations & Corrective Actions

3: 2-201.11 (B), and (E) A signed employee illness policy was provided, however, all employee's that handle food are required to be notified of their responsibility to report illness to management, and documentation of their acknowledgement provided. There is no documentation that employees have been informed of their responsibility to report illness to management. 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: 5-204.11 The hand sink at the end of the cookline found with a trash can stored directly in front of it, deeming it inaccessible for employee's to wash their hands. No signage was observed at the hand sink in the service station. Provided paper towels were not dispensed at the hand sink at the bar. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible. Handwashing sinks must be kept accessible for use at all times. Do not place or store items in, on, or in front of 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) A tray containing a package of raw steak observed stored above precooked chicken wings in the walk in cooler. Keep raw animal foods separate and below produce, prepared foods and other ready-to-eat foods to prevent cross contamination.

16: 4-501.114(A)-(E),(F)(1)-(2) Staff stated the deli slicer gets sanitized after each use, but does not go through a full wash, rinse and sanitize cycle. The sanitize basin in the 3 compartment sink at the bar measured at a quaternary ammonia concentration below 150ppm. 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 Quaternary Ammonia sanitizers at 150-400 ppm. Use sanitizer test kits to verify sanitizer is at correct concentration.

22: 3-501.16 (A)(2) Cut lettuce 52F found in an inadequate ice bath on the cookline. Diced tomato's stored in another ice bath measured between 38-44F. Tomatos lower in the ice bath were cooler temperatures, whereas tomato's on top were 44F. Add ice. Food containers must be submerged down into ice if products are to be kept at less than 41 F. If ice baths can not hold foods at less than 41 F, commercial refrigeration must be provided.

23: 3-501.17 Date marking was found inconsistent throughout the facility, kitchen manager stated dates are intended to be the discard date, which is 6 days after the preparation date. The following are examples of improper date marking: A container of cut tomato's prep date: 3/31 discard date:4/6 next to a container of cut carrots prep date: 3/30 discard date:4/6 A portioned bag of mashed potatoes had a discard date of 4/1, staff stated that was the day it was prepared Housemade salsa a prep date: 3/29 discard date: 4/5 An undated tray of portioned precooked chicken wings in the vertical cooler on the cookline was pulled from the freezer yesterday, staff stated they would be used by the end of day today. Discussed process with the kitchen manager. It is recommended to document the preparation date as well as the discard date to ensure all employee's are following the same 7 day date marking requirement. 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.

25: 3-603.11 The laminated copy of the menu included a reminder statement, indicating that undercooked foods may increase your risk of a foodborne illness, however, there was no disclosure statement indicating what menu items can be served undercooked. The paper copies of the menu did not include a disclaimer or advisory statement. Provide a disclosure statement that identifies the animal foods that are to be served raw or lightly cooked. The disclosure can be a description such as: "hamburgers can be cooked to order", and by asterisking the food items to a footnote that states, "*These items are served raw or undercooked." or "These items contain or may contain raw or undercooked ingredients." 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."

28: 7-102.11 Quaternary ammonia in sanitizer buckets throughout the kitchen observed with a concentration exceeding 400ppm. An unlabeled spray bottle was observed in the warewashing area. Label containers of chemicals and toxics so contents of the container can be easily identified to help prevent misuse. Maintain sanitizers at 150-400 ppm quaternary ammonium so as not to leave toxic residues. Use sanitizer test kits to verify sanitizer is at correct concentration.

37: 3-602.12(C) None of the major 9 food allergens were identified on menu items at the time of inspection. The major food allergens are peanuts, tree nuts, wheat, soybeans, fish, crustacean shellfish, eggs, milk, and sesame. Menu items must be identified as having any of the above major food allergens, and staff must be able to explain what allergens are present in a specific menu item.

41: 3-304.14 Upon arrival, wiping cloths observed stored on the cutting boards along the make table coolers on the cookline. Sanitizer buckets should not be placed directly onto the floor to prevent from contamination. 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. Maintain sanitizer between 150 - 400ppm quaternary ammonia.

47: 4-204.120 A significant amount of standing water was observed in the cooler at the end of the bar. Equipment that are subject to moisture accumulation from condensation, food beverage drip or water from melting ice must be sloped to an outlet that allows for complete drainage.