Colorado Stop - Open Foods

*07 Food safe, good condition, unadulterated, and honestly presented

Open/cut pack of ham observed

*10 Chlorine sanitizer concentration, minimum temp.

Chlorine levels too low must be between 50-100 ppm

*39 Equipment in good repair and proper adjustment.

Replace gaskets in reach-in cooler by grill

*45 Premises shall be maintained in good repair

Fix leak in hand sink

*46 Enclosed toilet room w/self closing doors

Install self-closing mechanism for restroom

*39 Equipment in good repair and proper adjustment.

one WI cooler door broken on back areas must be replace or repair to proper condition and maintain food temperatures of 40 F or below

*10 Clean Sight and Touch

shelving food areas dirty with dust and spills must be clean to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

floors at WI cooler unit and under shelving inside WI cooler unit dirty with spills, soils and litter must be clean to avoid cross contamination

*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

expired food packages and cans on shelving areas must be discard to avoid cross contamination

*34 Outer openings:closing holes, gaps

holes on ceiling tiles must be closed all holes and gaps to avoid pest harboring

*43 Light bulbs, light shields provided

lights not working in different areas must be replace or repair to proper condition

*39 Microwave safety standards

using a non approved microwave equipment must be an approved material equipment to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty with soils, food debris and grease accumulations must be clean to avoid cross contamination

*28 Date marking > 24 hrs,on site,temp 41F

missing date marking on all food containers must be date mark all food containers

*34 Outer openings:closing holes, gaps

ceiling tiles warp or gaps between ribs must be replace or repair to proper condition

*45 Premises:Cleaning, frequency and restrictions

lights shields dirty with soils, dust and insects at kitchen areas must be clean to avoid contamination

*39 Store equipment & utensils in a clean, dry place

unused food equipment in all areas inside kitchen must be remove to avoid contamination

*24 Food Labeling- with common name of the food

missing labels in all food containers must be have labels on all food containers

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*42 Ventilation hood systems

vent hood wall cover not approved material must be replace or repair to proper condition use as public hazard control

*29 Food thermometers provided and accessible

missing food thermometers inside cooler units must be have visible and working thermometers

*45 Premises shall be maintained in good repair

light shields broken on storage area must be repair to proper condition ceiling tiles on vent hood not approved material must be have approved ceiling tiles material

* 21 RFSM notify 10 days & replacement in 45 days

RFSM expired 2017 must be have current FSM registered with the city at all times

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

food containers inside recycle bags must be use proper approved covers or lids to avoid chemical contamination

*10 Clean Sight and Touch

*39 Store equipment & utensils - avoid contamination

*47 Handwashing signage

*29 Cold/hot hold unit thermometer easily viewable

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

*43 Ventilation,mechanical

*03 Food products not maintained at 135øF or above

*43 Light bulbs, light shields provided

*47 Handwashing signage

*10 Clean Sight and Touch

*45Physical Facilities Floors,Walls,Ceilings

*29 Food thermometers provided and accessible

* 21 RFSM notify 10 days & replacement in 45 days

*10 Clean Sight and Touch

can opener blade with food particles

*41 Food storage containers, identified with common name of food.

*47 RFSM Certificate - Not Display

*30 Food Establishment Permit

permit not posted

*37 Storing the food at least 15 cm (6 inches) above the floor

food on floor

*03 Food products not maintained at 135øF or above

queso 80, chicken 81 degrees f

*35 Hair Restraints effective

employee in kitchen without hairnets

*19 Water & Plumbing in good repair- per code

leaking on toilet

*45 Unnecessary articles prohibited

REMOVE ALL IN BACK STORAGE AREA

*37 Storing the food at least 15 cm (6 inches) above the floor

*36 Cloths in-use for wiping between uses stored

CLOTH STORED IN COOLER

*32 Damaged Equipment

REMOVE ALL DAMAGED EQUIPMENT

*39 Utensils, single serve items 6 inches off - floor

*10 Clean Sight and Touch

CLEAN ALL

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

RAW EGGS STORED NEAR RTE FOODS

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS

*21 RFSM - Not On Site

*47 Handwashing signage

PROVIDE FOR ALL

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES 65.9*F, SLICED LETTUCE 62.5*F IN CHU

*31 Handwashing lavatory - accessible

ITEMS STORED IN FRONT OF HANDSINK

*22 Handlers-Certificate Not On Site

*19 Water & Plumbing in good repair- per code

REPAIR LEAKING P TRAP AT3 COMP SINK

*20 Grease Trap Tickets

NO RECORDS

*07 Food safe, good condition, unadulterated, and honestly presented

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

RAW SHELL EGGS STORED ABOVE CHEESE

*21 RFSM - Not On Site

*28 Do not exceed manuf. use by date

EXPIRED COKE

*31 Handwashing lavatory - accessible

*35 Eating food, chewing gum, drinking beverages, or using tobacco

DRINKING IN PREP AREA

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

PEN STORED ON CUTTING BOARD

*43 Ventilation hood-prevent grease dripping

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOORS

*45Floor, wall, ceiling - Exposed material

SEAL OPENINGS IN CEILINGS

*31 Handwashing lavatory - accessible

hand sink in back was blocked

*29 Sanitizing solutions, testing devices

*42 Floors/walls/ceiling/nonfood dirty

clean floors, sinks

*26 Advisory-"consuming raw or undercooked#" text

*32 Damaged Equipment

obtain new ice scoop

*27 Cooling method, criteria - smaller portions

*28 Date marking > 24 hrs,on site,temp 41F

clearly date mark phf for 7 days

*21 RFSM - Not On Site

manager was not on sitr

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

observed raw shell eggs stored above milk in ric

*10 Sanitization after Cleaning

*02 Cold Hold (41øF/45øF or below)

*43 Light bulbs, light shields provided

repair/replace non operational light fixtures