PC MINI DONUTS - 1ST & 3RD LEVEL, 1000 Chopper Cir, Denver, CO - Restaurant inspection findings and violations



Business Info

Restaurant: PC MINI DONUTS - 1ST & 3RD LEVEL
Address: 1000 Chopper Cir, Denver, CO
Total inspections: 3
Last inspection: Dec 16, 2010
Score
(the higher the better)

99

Restaurant representatives - add corrected or new information about PC MINI DONUTS - 1ST & 3RD LEVEL, 1000 Chopper Cir, Denver, CO »


Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Hand Washing & Toilet Facilities / Soap and drying devices unavailable
  • Toxic Items / Improperly used
Oct 23, 2008 90
No violation noted during this evaluation. Nov 4, 2009 100
  • Food Labeling and Protection / Food unprotected from contamination
Dec 16, 2010 99

Violation descriptions and comments

Oct 23, 2008

HAND WASHING & TOILET FACILITIES
6c Soap and drying devices unavailable
PUBLIC HEALTH SIGNIFICANCE
Handwashing sinks must be kept clean and well stocked with hand soap and hand towels to encourage frequent use. Hot and cold water must be provided through a mixing valve so employees can properly wash their hands.
TOXIC ITEMS
8c Improperly used
PUBLIC HEALTH SIGNIFICANCE
Failure to use cleaners, sanitizers, and other chemicals properly can be very dangerous. Directions listed on container labels must be followed correctly. Failure to follow stated instructions could result in injury to workers or customers. Sanitizers must be used at the proper concentrations: Chlorine 50 ppm, Quaternary Ammonia 200 ppm, and Iodine 12.5 ppm. High levels of sanitizers or soaps can leave harmful residues.

Dec 16, 2010

FOOD LABELING AND PROTECTION
9b Food unprotected from contamination
PUBLIC HEALTH SIGNIFICANCE
Freezing prevents microbial growth in foods, but usually does not destroy all microorganisms. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers. If the food is then refrozen, significant numbers of bacteria may be preserved in the food.
Disease-causing organisms can contaminate and/or grow in food that is not stored properly. Drips from condensation and drafts of unfiltered air can be sources of microbial contamination for stored foods. Shoes carry contamination onto the floors of food preparation and storage areas. Raw meats and poultry can contaminate cooked and ready to eat foods if stored above these ready to eat items. Even trace amounts of refuse or wastes present in toilet rooms, rooms used for dressing, storing garbage or tools, or rooms housing machinery can become sources of food contamination.

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