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Business Info

Restaurant: RUSSELL'S #206
Address: 1560 Broadway, Denver, CO
Total inspections: 11
Last inspection: Jun 29, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

FOOD TEMPERATURE CONTROL
3g Equipment inadequate to maintain food temperatures
PUBLIC HEALTH SIGNIFICANCE
The ability of equipment to cool, heat, and hold potentially hazardous foods at required temperatures is critical to food safety. Improper holding and cooking temperatures continue to be major contributing factors to foodborne illness. Therefore, it is very important to have adequate cooking, hot and cold holding equipment with enough capacity to meet the heating and cooling demands of the establishment.
TESTING DEVICES
11a Refrigeration units not provided with accurate, conspicuous thermometer
PUBLIC HEALTH SIGNIFICANCE
Conspicuous thermometers are required in all refrigeration units and hot food holding cabinets where potentially hazardous foods are stored. Maintaining foods at safe temperatures is critical in controlling the growth of disease-causing bacteria. Should the temperature of a refrigerator exceed 41oF or a hot holding cabinet be less than 140oF, bacterial growth can occur. In order to facilitate the routine monitoring of equipment temperatures, clearly visible thermometers must be provided in all refrigerations and hot holding cabinets and must be routinely checked by food establishment personnel.

IMPROPER EQUIPMENT DESIGN AND CONSTRUCTION
10a Food contact surfaces
PUBLIC HEALTH SIGNIFICANCE
Food contact surfaces of equipment and utensils must be designed and constructed to be smooth, durable, non-absorbant and easily cleanable. These surfaces must also be constructed of safe materials that will not impart toxic substances into the food when foods are in contact with these surfaces. Equipment that is of poor design and construction does not allow for easy cleaning and will result in the accumulation of soal and the contamination of the food that comes into contact with it.
TESTING DEVICES
11c Chemical test kits not provided; inaccessible
PUBLIC HEALTH SIGNIFICANCE
The temperature of the wash and rinse water is a critical factor effecting cleaning and sanitizing of equipment and utensils. It is important that warewashing machines and high-temperature three-compartment warewashing sinks are therefore equipped with accurate thermometers to measure water temperatures. Sanitzer test kits must also be provided and used by food workers to ensure that the concentration of any chemical sanitizers being used are correct. Warewashing machines are required to operate at specific water flow pressures. Water flow pressure can greatly effect how well a dishmachine will sanitize. Low water flow pressure results in inadequate spray patterns and incomplete coverage of the equipment and utensils being washed. Excessive flow pressures will atomize water droplets and again result in incomplete coverage. A pressure gauge installed on the dishmachine’s final rinse line allows workers to monitor the water flow pressure of a dishmachine.

TOXIC ITEMS
8a Improperly stored
PUBLIC HEALTH SIGNIFICANCE
Separation of cleaners, sanitizers and other chemicals from food, equipment and utensils helps ensure that chemical contamination does not occur. Cleaners, sanitizers and other chemicals must be stored below and away from all food, food preparation areas, warewashing areas, clean equipment and utensils, paper good and single service items.
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.
IMPROPER EQUIPMENT DESIGN AND CONSTRUCTION
10b Non-food contact surfaces
PUBLIC HEALTH SIGNIFICANCE
Non-food contact surfaces of equipment routinely exposed to splash or food debris must be constructed to be smooth, durable, nonabsorbent and easily cleanable. Equipment that does not meet these criteria becomes difficult to clean, allowing soil, moisture, debris and disease-causing bacteria to accumulate.
TESTING DEVICES
11c Chemical test kits not provided; inaccessible
PUBLIC HEALTH SIGNIFICANCE
The temperature of the wash and rinse water is a critical factor effecting cleaning and sanitizing of equipment and utensils. It is important that warewashing machines and high-temperature three-compartment warewashing sinks are therefore equipped with accurate thermometers to measure water temperatures. Sanitzer test kits must also be provided and used by food workers to ensure that the concentration of any chemical sanitizers being used are correct. Warewashing machines are required to operate at specific water flow pressures. Water flow pressure can greatly effect how well a dishmachine will sanitize. Low water flow pressure results in inadequate spray patterns and incomplete coverage of the equipment and utensils being washed. Excessive flow pressures will atomize water droplets and again result in incomplete coverage. A pressure gauge installed on the dishmachine’s final rinse line allows workers to monitor the water flow pressure of a dishmachine.
UTENSILS - SINGLE SERVICE ARTICLES
13a Utensils not provided; used/stored improperly
PUBLIC HEALTH SIGNIFICANCE
To help prevent contamination of food by workers, utensils must be provided and used to dispense food. Utensils must also be provided for use in all customer self service areas such as salad bars, buffets and for bulk food dispensing.
Utensils that are provided to dispense and serve foods must be stored and handled in a manner that protects the utensil and the food from contamination. Contaminated utensils will contaminate the foods that are being dispensed and served. To prevent possible contamination of food by utensils during pauses in preparation and dispensing , utensils must be stored:
a) in the food with the handle up out of the food,
b) in a running water dipper well,
c) in ice
water or in hot water that is above 140oF,
d) on a clean dry surface if the utensil is cleaned and sanitized once every four hours.

FOOD SOURCE
1b Unwholesome; signs of spoilage
PUBLIC HEALTH SIGNIFICANCE
Canned or hermetically sealed foods must be handled so as to maintain container and product integrity. Dented and damaged containers allow for the contamination of the food within the container. This contamination can result in the growth of disease-causing bacteria or spoilage of the can’s contents. Food establishments are required to inspect can goods for damage. Damaged goods are not to be used. They must be disposed of or be segregated and held in designated areas pending proper disposition.
FOOD TEMPERATURE CONTROL
3f Food thermometer not available
PUBLIC HEALTH SIGNIFICANCE
Most food poisonings are associated with foods held at temperatures between 41oF and 140oF for extended periods of time. Health Department inspections stress temperature control of potentially hazardous food.
Because food temperature control is so critical in assuring food safety all foods establishment must have and must use an accurate thermometer to check food temperatures. Food product thermometers are to be scaled 0—220oF. They must be accurate to +/-2oF. Food workers need to verify that foods are being properly cooled, that they are reheated to 165oF, that they are cooked to the required temperatures, that they are held hot above 140oF, etc. by using a thermometer.
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.
TESTING DEVICES
11c Chemical test kits not provided; inaccessible
PUBLIC HEALTH SIGNIFICANCE
The temperature of the wash and rinse water is a critical factor effecting cleaning and sanitizing of equipment and utensils. It is important that warewashing machines and high-temperature three-compartment warewashing sinks are therefore equipped with accurate thermometers to measure water temperatures. Sanitzer test kits must also be provided and used by food workers to ensure that the concentration of any chemical sanitizers being used are correct. Warewashing machines are required to operate at specific water flow pressures. Water flow pressure can greatly effect how well a dishmachine will sanitize. Low water flow pressure results in inadequate spray patterns and incomplete coverage of the equipment and utensils being washed. Excessive flow pressures will atomize water droplets and again result in incomplete coverage. A pressure gauge installed on the dishmachine’s final rinse line allows workers to monitor the water flow pressure of a dishmachine.
IMPROPER CLEANING OF EQUIPMENT AND UTENSILS
12b Non-food contact surfaces
PUBLIC HEALTH SIGNIFICANCE
The surfaces of cabinets, utensil drawers, shelves, the outsides surfaces of refrigerators, hot holding equipment and other nonfood contact surfaces must be cleaned to keep them free of accumulation of food spills, dirt and grease. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of bacteria. Workers may inadvertently transfer this contamination to food. Accumulation of food spills and food residue on nonfood contact surfaces may also be a source of food and harborage of insects, rodents, and other pest.

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.

PEST CONTROL
7a Evidence of insects or rodents
PUBLIC HEALTH SIGNIFICANCE
Rodents such as mice and rats live in and feed on garbage and refuse. Disease-causing microorganisms are therefore often present on their hair, in their feces and urine. Microorganisms can be transmitted to people when rodents come into contact and contaminate food and food contact surfaces.
Flies breed in and feed on garbage, refuse and sewage. Disease-causing microorganisms are therefore often present on their body hairs and mouth parts. Microorganisms can be transmitted to people when flies land on and contaminate food and utensils.
PHYSICAL FACILITIES
14a Plumbing not installed/maintained
PUBLIC HEALTH SIGNIFICANCE
It is critical that all plumbing fixtures, water and sewer lines in food establishments be maintained in proper working order. Poorly maintained plumbing systems may result in potential heath hazard such as cross connections, the back up of sewage, or leakage. These conditions may directly result in the contamination of food, equipment, utensils or paper goods. They can also adversely affect the ability of food handlers to adequately wash their hands, an establishment’s warewashing operations and increase the potential for cross contamination of food and equipment and utensil.
Toilet rooms and facilities must be of sanitary design and kept clean and in good repair to help prevent contamination of food preparation areas, to motivate employees to maintain a high degree of personal hygiene and to use good sanitary practices. Doors to toilet rooms must be kept closed to help prevent the possible spread of disease-causing microorganisms by flies.
PHYSICAL FACILITIES
14c Floors; walls; ceilings in disrepair
PUBLIC HEALTH SIGNIFICANCE
Floors must be kept clean, free of any build up of food spills, dirt and refuse. The accumulation of soil on floors increases the potential for contamination of food, equipment and utensils. It also provides food and harborage for rodents and insects, such as flies and cockroaches. To facilitate easy cleaning, floors must be maintained and constructed to be smooth, durable, non-absorbent and easily cleanable. Floor-wall junctures must be tightly coved with concave cove base to prevent moisture and food residue from collecting in corners and along walls. Utility penetrations must be sealed to eliminate insect and rodent harborage and to prevent moisture penetrating into or through the floor.
Walls and ceilings must be kept clean and free of any build up of food spills, splash or dirt. The accumulation of soil on walls and ceilings increases the potential for contamination of food, equipment and utensils. It also provides a food source for rodents, insects, such as flies and cockroaches. To facilitate easy cleaning, walls and ceilings must be maintained and constructed to be smooth, durable, non-absorbent and easily cleanable. Utilities such as water pipes, sewer lines and electrical conduit are to be enclosed within or behind finished walls and ceilings. Utility penetrations must be sealed to eliminate insect and rodent harborage and to prevent moisture from penetrating into walls and ceilings. Exposed utility lines make cleaning difficult.

IMPROPER CLEANING OF EQUIPMENT AND UTENSILS
12a Food contact surfaces
PUBLIC HEALTH SIGNIFICANCE
Microorganisms can get into food by food handlers using dirty utensils, cutting boards, slicers, work counters and other surfaces that directly come into contact with food. Food contact surfaces must be kept clean so they are not a source of food contamination. To prevent bacteria from growing on food contact surfaces they must be cleaned and sanitzed after each use or once every four hours when used in a constant production line bases. During manual warewashing of equipment and utensils, all soaps and abrasive detergents must be rinsed from food contact surfaces so sanitzing agents can be properly applied and be effective.
PHYSICAL FACILITIES
14c Floors; walls; ceilings in disrepair
PUBLIC HEALTH SIGNIFICANCE
Floors must be kept clean, free of any build up of food spills, dirt and refuse. The accumulation of soil on floors increases the potential for contamination of food, equipment and utensils. It also provides food and harborage for rodents and insects, such as flies and cockroaches. To facilitate easy cleaning, floors must be maintained and constructed to be smooth, durable, non-absorbent and easily cleanable. Floor-wall junctures must be tightly coved with concave cove base to prevent moisture and food residue from collecting in corners and along walls. Utility penetrations must be sealed to eliminate insect and rodent harborage and to prevent moisture penetrating into or through the floor.
Walls and ceilings must be kept clean and free of any build up of food spills, splash or dirt. The accumulation of soil on walls and ceilings increases the potential for contamination of food, equipment and utensils. It also provides a food source for rodents, insects, such as flies and cockroaches. To facilitate easy cleaning, walls and ceilings must be maintained and constructed to be smooth, durable, non-absorbent and easily cleanable. Utilities such as water pipes, sewer lines and electrical conduit are to be enclosed within or behind finished walls and ceilings. Utility penetrations must be sealed to eliminate insect and rodent harborage and to prevent moisture from penetrating into walls and ceilings. Exposed utility lines make cleaning difficult.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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