Observations & Corrective Actions

1: 2-102.11 (A),(B), and (C)(1),(4)-(16) Based on this inspection, employees were unable to demonstrate knowledge of food safety practices to the inspector. Staff shall obtain training in food safety practices within 10 days. Person in charge shall demonstrate knowledge by answering questions as they relate to foodborne disease prevention, correctly applying Hazard Analysis Critical Control Point principles and through compliance with Colorado Retail Food Establishment Rules and Regulations. Correct immediately.

2: 2-102.12(A) Facility does not have a certified food protection manager, or could not provide certification at time of inspection. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Correct immediately.

6: 2-401.11 Two employee drinks found stored above food or food preparation surfaces. An employee may drink from a clean, closed beverage container if it does not contaminate employee's hands and it is stored to prevent contamination of food, equipment and single service articles. Corrected on site.

8: 2-301.14 Observed employee push trash down with hands and touch top edges of trash can and then don gloves to prepare food without washing hands. Food employees shall clean their hands and exposed portions of their arms immediately before donning single-use gloves for working with food, and between removing soiled gloves and putting on clean gloves when changing tasks. Corrected by having employee wash hands and don new gloves.

13: 3-101.11 Found two cans with dented seams, one of which was visibly pressurized stored with cans in good condition. Employee stated can was ok to be used. Food shall be in sound condition, free of spoilage or contamination and shall be safe for human consumption. Corrected by setting aside to return to vendor.

16: 4-601.11 (A) at 3:30 pm employee stated dishes had not yet been done today. Pizza slicers and other equipment that have contact with TCS foods were in use for more than 4 hours without cleaning. Equipment that is used continuously shall be washed, rinsed and sanitized in an approved sanitizer concentration every 4 hours. Corrected by washing utensils immediately. Found soiled dishes stored on shelving with clean dishes, and can opener heavily soiled. All food contact surfaces and utensil shall be clean to sight and touch. Correct by cleaning immediately.

24: 3-501.19(A),(B)(3),(C)(2) and (3) Found 15 prepared pizzas with cheese and toppings on the time control speed rack with no timers started at the start of the inspection. When ‘time as a public health control’ is used, procedure in place shall be followed including marking of time and discarding of food at appropriate times. Correct immediately.

28: 7-201.11 Found one chemical spray bottle stored above open pizza preparation cooler, and another on th other side above food preparation table where food was being prepared. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens or single-service articles. Corrected by moving.

41: 3-304.14 Found wiping cloth buckets heavily soiled and with no measurable quaternary ammonia. Wiping cloth sanitizer solution shall be maintained clean and at the proper concentration (50-200 ppm chlorine or 150-400 ppm Quaternary Ammonia). Corrected by remaking.

49: 4-601.11 (B), and (C) Some cleaning has been noted since the prior inspection, but many surfaces are still heavily soiled (shelving, outside of mixers, cove basing, walls, etc.). All nonfood contact surfaces shall be maintained clean. Nonfood contact surfaces of equipment shall be cleaned as often as necessary to keep the equipment free from the accumulation of dust, dirt, food particles, and other debris.