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Business Info

Restaurant: SAF LEVEL 5 STANDS
Address: 1801 N Bryant St, Denver, CO
Total inspections: 16
Last inspection: Oct 28, 2012

Score
(the higher the better)
90

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Violation descriptions and comments

PERSONNEL
2c Hands not washed as needed
PUBLIC HEALTH SIGNIFICANCE
The hands are particularly important in transmitting foodborne disease-causing organisms. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing. Even seemingly healthy employees may serve as reservoirs for disease-causing microorganisms that are transmissible through food. Staphylococci bacteria, for example, can be found on the skin and in the mouth, throat, and nose of many healthy employees. The hands of employees can be contaminated by touching their nose, mouth, hair or other body parts.
PERSONNEL
2e Smoking; eating; drinking not restricted
PUBLIC HEALTH SIGNIFICANCE
The use of tobacco products or eating or drinking during food preparation is prohibited. The hand to mouth contact that occurs during these activities results in the contamination of workers hands and food.
SANITATION RINSE
4c In place
PUBLIC HEALTH SIGNIFICANCE
All equipment, utensils and food contact surfaces must be properly washed and then sanitized to minimize food contamination. Washing is the removal of food residue or soil from surfaces. Sanitization is the application of heat or chemicals on cleaned surfaces that results in a 99.999% reduction of disease-causing microorganisms. There are many different types of sanitizers that can be used in food establishments. The most common include: hot water between 165oF and 180oF, chlorine mixed at a concentration of 50 ppm, quaternary ammonia mixed at a concentration of 200 ppm, and iodine mixed at a concentration of 12.5 ppm.
Establishments will often have equipment that needs to be washed and sanitized, but is too large to fit into warewashing sinks or dishmachines, or is not designed to be submerged in water. This equipment must be washed and sanitized “in place”. Surfaces must be washed with a detergent solution to remove food residue, then rinsed free of detergents with clean water and then sanitized with an approved sanitizer.
WATER * SEWAGE * PLUMBING SYSTEMS
5b Hot & cold water inadequate
PUBLIC HEALTH SIGNIFICANCE
The availability of sufficient, safe water is a basic requirement for proper sanitation within a food establishment. All water supplied to food establishments, either from public systems or private wells, must meet the requirements of the Colorado Primary Drinking Water Regulations. A sufficient supply of hot water is critical for employee hand washing, washing of equipment and utensils, and general cleaning needed in all food establishments.
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.
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.
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.

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 SOURCE
1c Cross-contamination
PUBLIC HEALTH SIGNIFICANCE
Disease-causing bacteria can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. Equipment such as meat grinders can transfer disease-causing bacteria from one animal species to another if not cleaned and sanitized between different species. Some disease-causing microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination.
PERSONNEL
2c Hands not washed as needed
PUBLIC HEALTH SIGNIFICANCE
The hands are particularly important in transmitting foodborne disease-causing organisms. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing. Even seemingly healthy employees may serve as reservoirs for disease-causing microorganisms that are transmissible through food. Staphylococci bacteria, for example, can be found on the skin and in the mouth, throat, and nose of many healthy employees. The hands of employees can be contaminated by touching their nose, mouth, hair or other body parts.
PERSONNEL
2e Smoking; eating; drinking not restricted
PUBLIC HEALTH SIGNIFICANCE
The use of tobacco products or eating or drinking during food preparation is prohibited. The hand to mouth contact that occurs during these activities results in the contamination of workers hands and food.
FOOD TEMPERATURE CONTROL
3c Hold hot at 135 �°F or greater
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.
Bacterial growth and possible toxin production by some bacteria, can occur in potentially hazardous foods that remain at temperatures between 41oF and 140oF for extended periods of time. Bacterial growth is greatly reduced when food temperatures reach 120oF. It is almost completely inhibited at 140oF.
Bacterial growth and possible toxin production by some bacteria, will occur in potentially hazardous foods that remain at temperatures between 41oF and 140oF for extended periods of time. If a food is held “off” temperature (between 41oF and 140oF) for only a short time, no significant bacterial growth or toxin production should occur. When time is used to control bacterial growth, potentially hazardous foods can be held off temperature for only four hours or less. After this time any food product that has not been served must be discarded. Operations that use time as a control must develop a plan that outlines food handling procedures, identifies when a food item is removed from temperature control and when it is to be disposed of. This plan must be approved by the Health Department.
SANITATION RINSE
4a Manual
PUBLIC HEALTH SIGNIFICANCE
All equipment, utensils and food contact surfaces must be properly washed and then sanitized to minimize food contamination. Washing is the removal of food residue or soil from surfaces. Sanitization is the application of heat or chemicals on cleaned surfaces that results in a 99.999% reduction of disease-causing microorganisms. There are many different types of sanitizers that can be used in food establishments. The most common include: hot water between 165oF and 180oF, chlorine mixed at a concentration of 50 ppm, quaternary ammonia mixed at a concentration of 200 ppm, and iodine mixed at a concentration of 12.5 ppm.
When equipment and utensils are washed and sanitized by hand a three basin sink is required. The first basin is filled with hot soapy water. The second is filled with clean rinse water and the third is filled with water containing sanitizer. Equipment and utensils are washed in the first basin to remove all food residue. They are then rinsed free of detergents in the second compartment and are then placed in the third compartment where they are sanitized. The equipment and utensils must remain in the sanitizing solution for at least one minute to allow the sanitizer enough contact time to effectively kill any disease-causing microorganisms that may be left on the surfaces after washing and rinsing.
SANITATION RINSE
4c In place
PUBLIC HEALTH SIGNIFICANCE
All equipment, utensils and food contact surfaces must be properly washed and then sanitized to minimize food contamination. Washing is the removal of food residue or soil from surfaces. Sanitization is the application of heat or chemicals on cleaned surfaces that results in a 99.999% reduction of disease-causing microorganisms. There are many different types of sanitizers that can be used in food establishments. The most common include: hot water between 165oF and 180oF, chlorine mixed at a concentration of 50 ppm, quaternary ammonia mixed at a concentration of 200 ppm, and iodine mixed at a concentration of 12.5 ppm.
Establishments will often have equipment that needs to be washed and sanitized, but is too large to fit into warewashing sinks or dishmachines, or is not designed to be submerged in water. This equipment must be washed and sanitized “in place”. Surfaces must be washed with a detergent solution to remove food residue, then rinsed free of detergents with clean water and then sanitized with an approved sanitizer.
HAND WASHING & TOILET FACILITIES
6a Inadequate in number, location, and design
PUBLIC HEALTH SIGNIFICANCE
Because handwashing is such an important factor in the prevention of foodborne illness, sufficient handwashing sinks must be available to make handwashing not only possible, but likely.
HAND WASHING & TOILET FACILITIES
6b Inaccessible
PUBLIC HEALTH SIGNIFICANCE
Food workers may be unlikely to wash their hands unless properly equipped handwashing sinks are accessible in the immediate work area. Handwashing sinks which are improperly located may be blocked by portable equipment or stacked full of soiled utensils and other items, rendering the sink unavailable for use. Nothing must block the approach to a handwashing sink thereby discouraging its use.
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.
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
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.
IMPROPER CLEANING OF EQUIPMENT AND UTENSILS
12d Wiping cloths
PUBLIC HEALTH SIGNIFICANCE
Counter tops, work tables, cutting boards, and other food contact surfaces are required to be wiped down constantly to keep them free of food spill. If spills are left to accumulate, disease-causing microorganisms can survive on contaminated surfaces. Foods, equipment and utensils that come into contact with these dirty surfaces will also become contaminated. To prevent this contamination, wiping cloths must be saturated with a sanitizing solution of adequate strength to kill microorganisms that may be on these surfaces.
PHYSICAL FACILITIES
14d Lighting inadequate
PUBLIC HEALTH SIGNIFICANCE
Light levels are specified so that sufficient light is available to enable workers to read labels, identify toxic materials, recognize the condition of food, utensils and other supplies, work safely and to evaluate cleaning. Sufficient light makes the need for cleaning apparent by making any accumulation of food spills and other soil conspicuous. Lights that are shielded, coated or shatter resistant help prevent breakage and contamination of food, clean equipment, utensils and single service items from fragments of glass should a bulb break.
OTHER OPERATIONS
15a Personnel; unauthorized; unclean clothes; hair unrestrained
PUBLIC HEALTH SIGNIFICANCE
Dirty clothing may harbor disease-causing microorganisms that are transmissible through food to people. Food workers who inadvertently touch their dirty clothing may contaminate their hands. This could result in contamination of the food being prepared. Food may also be contaminated through direct contact with dirty clothing. In addition, employees wearing dirty clothes send a negative message to consumers about the level of sanitation in the establishment. Consumers are particularly sensitive to food contaminated by hair. Hair can be both a direct and indirect vehicle of contamination. Food workers may contaminate their hands when they touch their hair. A hair restraint keeps dislodged hair from ending up in the food and may deter employees from touching their hair. Only authorized workers can be in food preparation and warewashing areas. Unauthorized individuals such as small children or friends of workers can contaminate food or food contact surfaces.

PERSONNEL
2c Hands not washed as needed
PUBLIC HEALTH SIGNIFICANCE
The hands are particularly important in transmitting foodborne disease-causing organisms. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing. Even seemingly healthy employees may serve as reservoirs for disease-causing microorganisms that are transmissible through food. Staphylococci bacteria, for example, can be found on the skin and in the mouth, throat, and nose of many healthy employees. The hands of employees can be contaminated by touching their nose, mouth, hair or other body parts.
PERSONNEL
2e Smoking; eating; drinking not restricted
PUBLIC HEALTH SIGNIFICANCE
The use of tobacco products or eating or drinking during food preparation is prohibited. The hand to mouth contact that occurs during these activities results in the contamination of workers hands and food.
PERSONNEL
2f Training needed
PUBLIC HEALTH SIGNIFICANCE
Food workers must have a basic understanding of food safety as it relates to the job or task they are doing. Dishwashers must know how the dishmachine they operate sanitizes and when they should be washing their hands. Cooks that reheat foods must know the temperature requirements for reheating. Employees who are required to cool foods must know what the temperature requirements are for cooling. The more knowledgeable the food handler is, the safer the food handling practices in the establishment should be.
SANITATION RINSE
4c In place
PUBLIC HEALTH SIGNIFICANCE
All equipment, utensils and food contact surfaces must be properly washed and then sanitized to minimize food contamination. Washing is the removal of food residue or soil from surfaces. Sanitization is the application of heat or chemicals on cleaned surfaces that results in a 99.999% reduction of disease-causing microorganisms. There are many different types of sanitizers that can be used in food establishments. The most common include: hot water between 165oF and 180oF, chlorine mixed at a concentration of 50 ppm, quaternary ammonia mixed at a concentration of 200 ppm, and iodine mixed at a concentration of 12.5 ppm.
Establishments will often have equipment that needs to be washed and sanitized, but is too large to fit into warewashing sinks or dishmachines, or is not designed to be submerged in water. This equipment must be washed and sanitized “in place”. Surfaces must be washed with a detergent solution to remove food residue, then rinsed free of detergents with clean water and then sanitized with an approved sanitizer.
HAND WASHING & TOILET FACILITIES
6a Inadequate in number, location, and design
PUBLIC HEALTH SIGNIFICANCE
Because handwashing is such an important factor in the prevention of foodborne illness, sufficient handwashing sinks must be available to make handwashing not only possible, but likely.
HAND WASHING & TOILET FACILITIES
6b Inaccessible
PUBLIC HEALTH SIGNIFICANCE
Food workers may be unlikely to wash their hands unless properly equipped handwashing sinks are accessible in the immediate work area. Handwashing sinks which are improperly located may be blocked by portable equipment or stacked full of soiled utensils and other items, rendering the sink unavailable for use. Nothing must block the approach to a handwashing sink thereby discouraging its use.
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.
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 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.
IMPROPER CLEANING OF EQUIPMENT AND UTENSILS
12d Wiping cloths
PUBLIC HEALTH SIGNIFICANCE
Counter tops, work tables, cutting boards, and other food contact surfaces are required to be wiped down constantly to keep them free of food spill. If spills are left to accumulate, disease-causing microorganisms can survive on contaminated surfaces. Foods, equipment and utensils that come into contact with these dirty surfaces will also become contaminated. To prevent this contamination, wiping cloths must be saturated with a sanitizing solution of adequate strength to kill microorganisms that may be on these surfaces.
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.
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.
OTHER OPERATIONS
15a Personnel; unauthorized; unclean clothes; hair unrestrained
PUBLIC HEALTH SIGNIFICANCE
Dirty clothing may harbor disease-causing microorganisms that are transmissible through food to people. Food workers who inadvertently touch their dirty clothing may contaminate their hands. This could result in contamination of the food being prepared. Food may also be contaminated through direct contact with dirty clothing. In addition, employees wearing dirty clothes send a negative message to consumers about the level of sanitation in the establishment. Consumers are particularly sensitive to food contaminated by hair. Hair can be both a direct and indirect vehicle of contamination. Food workers may contaminate their hands when they touch their hair. A hair restraint keeps dislodged hair from ending up in the food and may deter employees from touching their hair. Only authorized workers can be in food preparation and warewashing areas. Unauthorized individuals such as small children or friends of workers can contaminate food or food contact surfaces.

PERSONNEL
2d Poor hygienic practices
PUBLIC HEALTH SIGNIFICANCE
Retail food establishments must have a Health Department approved Hazard Analysis Critical Control Point (HACCP) plan in place when vacuum packageing or when conducting other forms of modified oxygen packaging (MAP). Foods not properly processed using MAP techniques are prone to the growth of botulism. All MAP processed foods must be held refrigerated at 41oF or less until cooking or service. Shelf life of MAP foods are not to exceed 10 days.
PERSONNEL
2e Smoking; eating; drinking not restricted
PUBLIC HEALTH SIGNIFICANCE
The use of tobacco products or eating or drinking during food preparation is prohibited. The hand to mouth contact that occurs during these activities results in the contamination of workers hands and food.
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.
SANITATION RINSE
4c In place
PUBLIC HEALTH SIGNIFICANCE
All equipment, utensils and food contact surfaces must be properly washed and then sanitized to minimize food contamination. Washing is the removal of food residue or soil from surfaces. Sanitization is the application of heat or chemicals on cleaned surfaces that results in a 99.999% reduction of disease-causing microorganisms. There are many different types of sanitizers that can be used in food establishments. The most common include: hot water between 165oF and 180oF, chlorine mixed at a concentration of 50 ppm, quaternary ammonia mixed at a concentration of 200 ppm, and iodine mixed at a concentration of 12.5 ppm.
Establishments will often have equipment that needs to be washed and sanitized, but is too large to fit into warewashing sinks or dishmachines, or is not designed to be submerged in water. This equipment must be washed and sanitized “in place”. Surfaces must be washed with a detergent solution to remove food residue, then rinsed free of detergents with clean water and then sanitized with an approved sanitizer.
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.
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.
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.
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
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.
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.
UTENSILS - SINGLE SERVICE ARTICLES
13b Single service articles improperly stored, dispensed, used
PUBLIC HEALTH SIGNIFICANCE
Single service items such as paper cups, napkins, straws, plastic “to-go” food containers and plastic tableware must be stored and dispensed in a manner that protects these items from contamination. Single service items must be stored up off the floor. Dispensers can be used to protect these items when in service. Single service items such as tableware may be prewrapped, or provided in a dispenser that presents the utensil handle to the server or consumer.
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.

FOOD SOURCE
1c Cross-contamination
PUBLIC HEALTH SIGNIFICANCE
Disease-causing bacteria can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. Equipment such as meat grinders can transfer disease-causing bacteria from one animal species to another if not cleaned and sanitized between different species. Some disease-causing microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination.
PERSONNEL
2e Smoking; eating; drinking not restricted
PUBLIC HEALTH SIGNIFICANCE
The use of tobacco products or eating or drinking during food preparation is prohibited. The hand to mouth contact that occurs during these activities results in the contamination of workers hands and food.
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.
SANITATION RINSE
4c In place
PUBLIC HEALTH SIGNIFICANCE
All equipment, utensils and food contact surfaces must be properly washed and then sanitized to minimize food contamination. Washing is the removal of food residue or soil from surfaces. Sanitization is the application of heat or chemicals on cleaned surfaces that results in a 99.999% reduction of disease-causing microorganisms. There are many different types of sanitizers that can be used in food establishments. The most common include: hot water between 165oF and 180oF, chlorine mixed at a concentration of 50 ppm, quaternary ammonia mixed at a concentration of 200 ppm, and iodine mixed at a concentration of 12.5 ppm.
Establishments will often have equipment that needs to be washed and sanitized, but is too large to fit into warewashing sinks or dishmachines, or is not designed to be submerged in water. This equipment must be washed and sanitized “in place”. Surfaces must be washed with a detergent solution to remove food residue, then rinsed free of detergents with clean water and then sanitized with an approved sanitizer.
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.
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
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.
UTENSILS - SINGLE SERVICE ARTICLES
13b Single service articles improperly stored, dispensed, used
PUBLIC HEALTH SIGNIFICANCE
Single service items such as paper cups, napkins, straws, plastic “to-go” food containers and plastic tableware must be stored and dispensed in a manner that protects these items from contamination. Single service items must be stored up off the floor. Dispensers can be used to protect these items when in service. Single service items such as tableware may be prewrapped, or provided in a dispenser that presents the utensil handle to the server or consumer.

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.

PERSONNEL
2c Hands not washed as needed
PUBLIC HEALTH SIGNIFICANCE
The hands are particularly important in transmitting foodborne disease-causing organisms. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing. Even seemingly healthy employees may serve as reservoirs for disease-causing microorganisms that are transmissible through food. Staphylococci bacteria, for example, can be found on the skin and in the mouth, throat, and nose of many healthy employees. The hands of employees can be contaminated by touching their nose, mouth, hair or other body parts.
PERSONNEL
2d Poor hygienic practices
PUBLIC HEALTH SIGNIFICANCE
Retail food establishments must have a Health Department approved Hazard Analysis Critical Control Point (HACCP) plan in place when vacuum packageing or when conducting other forms of modified oxygen packaging (MAP). Foods not properly processed using MAP techniques are prone to the growth of botulism. All MAP processed foods must be held refrigerated at 41oF or less until cooking or service. Shelf life of MAP foods are not to exceed 10 days.
PERSONNEL
2e Smoking; eating; drinking not restricted
PUBLIC HEALTH SIGNIFICANCE
The use of tobacco products or eating or drinking during food preparation is prohibited. The hand to mouth contact that occurs during these activities results in the contamination of workers hands and food.
FOOD TEMPERATURE CONTROL
3c Hold hot at 135 �°F or greater
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.
Bacterial growth and possible toxin production by some bacteria, can occur in potentially hazardous foods that remain at temperatures between 41oF and 140oF for extended periods of time. Bacterial growth is greatly reduced when food temperatures reach 120oF. It is almost completely inhibited at 140oF.
Bacterial growth and possible toxin production by some bacteria, will occur in potentially hazardous foods that remain at temperatures between 41oF and 140oF for extended periods of time. If a food is held “off” temperature (between 41oF and 140oF) for only a short time, no significant bacterial growth or toxin production should occur. When time is used to control bacterial growth, potentially hazardous foods can be held off temperature for only four hours or less. After this time any food product that has not been served must be discarded. Operations that use time as a control must develop a plan that outlines food handling procedures, identifies when a food item is removed from temperature control and when it is to be disposed of. This plan must be approved by the Health Department.
SANITATION RINSE
4c In place
PUBLIC HEALTH SIGNIFICANCE
All equipment, utensils and food contact surfaces must be properly washed and then sanitized to minimize food contamination. Washing is the removal of food residue or soil from surfaces. Sanitization is the application of heat or chemicals on cleaned surfaces that results in a 99.999% reduction of disease-causing microorganisms. There are many different types of sanitizers that can be used in food establishments. The most common include: hot water between 165oF and 180oF, chlorine mixed at a concentration of 50 ppm, quaternary ammonia mixed at a concentration of 200 ppm, and iodine mixed at a concentration of 12.5 ppm.
Establishments will often have equipment that needs to be washed and sanitized, but is too large to fit into warewashing sinks or dishmachines, or is not designed to be submerged in water. This equipment must be washed and sanitized “in place”. Surfaces must be washed with a detergent solution to remove food residue, then rinsed free of detergents with clean water and then sanitized with an approved sanitizer.
HAND WASHING & TOILET FACILITIES
6b Inaccessible
PUBLIC HEALTH SIGNIFICANCE
Food workers may be unlikely to wash their hands unless properly equipped handwashing sinks are accessible in the immediate work area. Handwashing sinks which are improperly located may be blocked by portable equipment or stacked full of soiled utensils and other items, rendering the sink unavailable for use. Nothing must block the approach to a handwashing sink thereby discouraging its use.
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.
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.
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.

PERSONNEL
2c Hands not washed as needed
PUBLIC HEALTH SIGNIFICANCE
The hands are particularly important in transmitting foodborne disease-causing organisms. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing. Even seemingly healthy employees may serve as reservoirs for disease-causing microorganisms that are transmissible through food. Staphylococci bacteria, for example, can be found on the skin and in the mouth, throat, and nose of many healthy employees. The hands of employees can be contaminated by touching their nose, mouth, hair or other body parts.
PERSONNEL
2e Smoking; eating; drinking not restricted
PUBLIC HEALTH SIGNIFICANCE
The use of tobacco products or eating or drinking during food preparation is prohibited. The hand to mouth contact that occurs during these activities results in the contamination of workers hands and food.
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.
SANITATION RINSE
4c In place
PUBLIC HEALTH SIGNIFICANCE
All equipment, utensils and food contact surfaces must be properly washed and then sanitized to minimize food contamination. Washing is the removal of food residue or soil from surfaces. Sanitization is the application of heat or chemicals on cleaned surfaces that results in a 99.999% reduction of disease-causing microorganisms. There are many different types of sanitizers that can be used in food establishments. The most common include: hot water between 165oF and 180oF, chlorine mixed at a concentration of 50 ppm, quaternary ammonia mixed at a concentration of 200 ppm, and iodine mixed at a concentration of 12.5 ppm.
Establishments will often have equipment that needs to be washed and sanitized, but is too large to fit into warewashing sinks or dishmachines, or is not designed to be submerged in water. This equipment must be washed and sanitized “in place”. Surfaces must be washed with a detergent solution to remove food residue, then rinsed free of detergents with clean water and then sanitized with an approved sanitizer.
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.
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.

PERSONNEL
2e Smoking; eating; drinking not restricted
PUBLIC HEALTH SIGNIFICANCE
The use of tobacco products or eating or drinking during food preparation is prohibited. The hand to mouth contact that occurs during these activities results in the contamination of workers hands and food.
SANITATION RINSE
4c In place
PUBLIC HEALTH SIGNIFICANCE
All equipment, utensils and food contact surfaces must be properly washed and then sanitized to minimize food contamination. Washing is the removal of food residue or soil from surfaces. Sanitization is the application of heat or chemicals on cleaned surfaces that results in a 99.999% reduction of disease-causing microorganisms. There are many different types of sanitizers that can be used in food establishments. The most common include: hot water between 165oF and 180oF, chlorine mixed at a concentration of 50 ppm, quaternary ammonia mixed at a concentration of 200 ppm, and iodine mixed at a concentration of 12.5 ppm.
Establishments will often have equipment that needs to be washed and sanitized, but is too large to fit into warewashing sinks or dishmachines, or is not designed to be submerged in water. This equipment must be washed and sanitized “in place”. Surfaces must be washed with a detergent solution to remove food residue, then rinsed free of detergents with clean water and then sanitized with an approved sanitizer.

PERSONNEL
2c Hands not washed as needed
PUBLIC HEALTH SIGNIFICANCE
The hands are particularly important in transmitting foodborne disease-causing organisms. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing. Even seemingly healthy employees may serve as reservoirs for disease-causing microorganisms that are transmissible through food. Staphylococci bacteria, for example, can be found on the skin and in the mouth, throat, and nose of many healthy employees. The hands of employees can be contaminated by touching their nose, mouth, hair or other body parts.
PERSONNEL
2e Smoking; eating; drinking not restricted
PUBLIC HEALTH SIGNIFICANCE
The use of tobacco products or eating or drinking during food preparation is prohibited. The hand to mouth contact that occurs during these activities results in the contamination of workers hands and food.
SANITATION RINSE
4c In place
PUBLIC HEALTH SIGNIFICANCE
All equipment, utensils and food contact surfaces must be properly washed and then sanitized to minimize food contamination. Washing is the removal of food residue or soil from surfaces. Sanitization is the application of heat or chemicals on cleaned surfaces that results in a 99.999% reduction of disease-causing microorganisms. There are many different types of sanitizers that can be used in food establishments. The most common include: hot water between 165oF and 180oF, chlorine mixed at a concentration of 50 ppm, quaternary ammonia mixed at a concentration of 200 ppm, and iodine mixed at a concentration of 12.5 ppm.
Establishments will often have equipment that needs to be washed and sanitized, but is too large to fit into warewashing sinks or dishmachines, or is not designed to be submerged in water. This equipment must be washed and sanitized “in place”. Surfaces must be washed with a detergent solution to remove food residue, then rinsed free of detergents with clean water and then sanitized with an approved sanitizer.
WATER * SEWAGE * PLUMBING SYSTEMS
5b Hot & cold water inadequate
PUBLIC HEALTH SIGNIFICANCE
The availability of sufficient, safe water is a basic requirement for proper sanitation within a food establishment. All water supplied to food establishments, either from public systems or private wells, must meet the requirements of the Colorado Primary Drinking Water Regulations. A sufficient supply of hot water is critical for employee hand washing, washing of equipment and utensils, and general cleaning needed in all food establishments.
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.
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.
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.

PERSONNEL
2c Hands not washed as needed
PUBLIC HEALTH SIGNIFICANCE
The hands are particularly important in transmitting foodborne disease-causing organisms. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing. Even seemingly healthy employees may serve as reservoirs for disease-causing microorganisms that are transmissible through food. Staphylococci bacteria, for example, can be found on the skin and in the mouth, throat, and nose of many healthy employees. The hands of employees can be contaminated by touching their nose, mouth, hair or other body parts.
PERSONNEL
2e Smoking; eating; drinking not restricted
PUBLIC HEALTH SIGNIFICANCE
The use of tobacco products or eating or drinking during food preparation is prohibited. The hand to mouth contact that occurs during these activities results in the contamination of workers hands and food.
FOOD TEMPERATURE CONTROL
3e Hold cold at 41 �°F or less
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.
The rate of bacterial growth and possible toxin production by some bacteria, can be greatly reduced when foods are held at temperatures of less than 41oF. This cold holding temperature does not generally kill the bacteria that may be present in food, but will slow or inhibit their growth.
Bacterial growth and possible toxin production by some bacteria, will occur in potentially hazardous foods that remain at temperatures between 41oF and 140oF for extended periods of time. If a food is held “off” temperature (between 41oF and 140oF) for only a short time, no significant bacterial growth or toxin production should occur. When time is used to control bacterial growth, potentially hazardous foods can be held off temperature for only four hours or less. After this time any food product that has not been served must be discarded. Operations that use time as a control must develop a plan that outlines food handling procedures, identifies when a food item is removed from temperature control and when it is to be disposed of. This plan must be approved by the health department.
SANITATION RINSE
4a Manual
PUBLIC HEALTH SIGNIFICANCE
All equipment, utensils and food contact surfaces must be properly washed and then sanitized to minimize food contamination. Washing is the removal of food residue or soil from surfaces. Sanitization is the application of heat or chemicals on cleaned surfaces that results in a 99.999% reduction of disease-causing microorganisms. There are many different types of sanitizers that can be used in food establishments. The most common include: hot water between 165oF and 180oF, chlorine mixed at a concentration of 50 ppm, quaternary ammonia mixed at a concentration of 200 ppm, and iodine mixed at a concentration of 12.5 ppm.
When equipment and utensils are washed and sanitized by hand a three basin sink is required. The first basin is filled with hot soapy water. The second is filled with clean rinse water and the third is filled with water containing sanitizer. Equipment and utensils are washed in the first basin to remove all food residue. They are then rinsed free of detergents in the second compartment and are then placed in the third compartment where they are sanitized. The equipment and utensils must remain in the sanitizing solution for at least one minute to allow the sanitizer enough contact time to effectively kill any disease-causing microorganisms that may be left on the surfaces after washing and rinsing.
SANITATION RINSE
4c In place
PUBLIC HEALTH SIGNIFICANCE
All equipment, utensils and food contact surfaces must be properly washed and then sanitized to minimize food contamination. Washing is the removal of food residue or soil from surfaces. Sanitization is the application of heat or chemicals on cleaned surfaces that results in a 99.999% reduction of disease-causing microorganisms. There are many different types of sanitizers that can be used in food establishments. The most common include: hot water between 165oF and 180oF, chlorine mixed at a concentration of 50 ppm, quaternary ammonia mixed at a concentration of 200 ppm, and iodine mixed at a concentration of 12.5 ppm.
Establishments will often have equipment that needs to be washed and sanitized, but is too large to fit into warewashing sinks or dishmachines, or is not designed to be submerged in water. This equipment must be washed and sanitized “in place”. Surfaces must be washed with a detergent solution to remove food residue, then rinsed free of detergents with clean water and then sanitized with an approved sanitizer.
WATER * SEWAGE * PLUMBING SYSTEMS
5b Hot & cold water inadequate
PUBLIC HEALTH SIGNIFICANCE
The availability of sufficient, safe water is a basic requirement for proper sanitation within a food establishment. All water supplied to food establishments, either from public systems or private wells, must meet the requirements of the Colorado Primary Drinking Water Regulations. A sufficient supply of hot water is critical for employee hand washing, washing of equipment and utensils, and general cleaning needed in all food establishments.
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
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.
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.
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
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.
UTENSILS - SINGLE SERVICE ARTICLES
13b Single service articles improperly stored, dispensed, used
PUBLIC HEALTH SIGNIFICANCE
Single service items such as paper cups, napkins, straws, plastic “to-go” food containers and plastic tableware must be stored and dispensed in a manner that protects these items from contamination. Single service items must be stored up off the floor. Dispensers can be used to protect these items when in service. Single service items such as tableware may be prewrapped, or provided in a dispenser that presents the utensil handle to the server or consumer.
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.

PERSONNEL
2d Poor hygienic practices
PUBLIC HEALTH SIGNIFICANCE
Retail food establishments must have a Health Department approved Hazard Analysis Critical Control Point (HACCP) plan in place when vacuum packageing or when conducting other forms of modified oxygen packaging (MAP). Foods not properly processed using MAP techniques are prone to the growth of botulism. All MAP processed foods must be held refrigerated at 41oF or less until cooking or service. Shelf life of MAP foods are not to exceed 10 days.
PERSONNEL
2e Smoking; eating; drinking not restricted
PUBLIC HEALTH SIGNIFICANCE
The use of tobacco products or eating or drinking during food preparation is prohibited. The hand to mouth contact that occurs during these activities results in the contamination of workers hands and food.
PERSONNEL
2f Training needed
PUBLIC HEALTH SIGNIFICANCE
Food workers must have a basic understanding of food safety as it relates to the job or task they are doing. Dishwashers must know how the dishmachine they operate sanitizes and when they should be washing their hands. Cooks that reheat foods must know the temperature requirements for reheating. Employees who are required to cool foods must know what the temperature requirements are for cooling. The more knowledgeable the food handler is, the safer the food handling practices in the establishment should be.
FOOD TEMPERATURE CONTROL
3e Hold cold at 41 �°F or less
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.
The rate of bacterial growth and possible toxin production by some bacteria, can be greatly reduced when foods are held at temperatures of less than 41oF. This cold holding temperature does not generally kill the bacteria that may be present in food, but will slow or inhibit their growth.
Bacterial growth and possible toxin production by some bacteria, will occur in potentially hazardous foods that remain at temperatures between 41oF and 140oF for extended periods of time. If a food is held “off” temperature (between 41oF and 140oF) for only a short time, no significant bacterial growth or toxin production should occur. When time is used to control bacterial growth, potentially hazardous foods can be held off temperature for only four hours or less. After this time any food product that has not been served must be discarded. Operations that use time as a control must develop a plan that outlines food handling procedures, identifies when a food item is removed from temperature control and when it is to be disposed of. This plan must be approved by the health department.
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.
WATER * SEWAGE * PLUMBING SYSTEMS
5b Hot & cold water inadequate
PUBLIC HEALTH SIGNIFICANCE
The availability of sufficient, safe water is a basic requirement for proper sanitation within a food establishment. All water supplied to food establishments, either from public systems or private wells, must meet the requirements of the Colorado Primary Drinking Water Regulations. A sufficient supply of hot water is critical for employee hand washing, washing of equipment and utensils, and general cleaning needed in all food establishments.
HAND WASHING & TOILET FACILITIES
6b Inaccessible
PUBLIC HEALTH SIGNIFICANCE
Food workers may be unlikely to wash their hands unless properly equipped handwashing sinks are accessible in the immediate work area. Handwashing sinks which are improperly located may be blocked by portable equipment or stacked full of soiled utensils and other items, rendering the sink unavailable for use. Nothing must block the approach to a handwashing sink thereby discouraging its use.

PERSONNEL
2d Poor hygienic practices
PUBLIC HEALTH SIGNIFICANCE
Retail food establishments must have a Health Department approved Hazard Analysis Critical Control Point (HACCP) plan in place when vacuum packageing or when conducting other forms of modified oxygen packaging (MAP). Foods not properly processed using MAP techniques are prone to the growth of botulism. All MAP processed foods must be held refrigerated at 41oF or less until cooking or service. Shelf life of MAP foods are not to exceed 10 days.
FOOD TEMPERATURE CONTROL
3c Hold hot at 135 �°F or greater
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.
Bacterial growth and possible toxin production by some bacteria, can occur in potentially hazardous foods that remain at temperatures between 41oF and 140oF for extended periods of time. Bacterial growth is greatly reduced when food temperatures reach 120oF. It is almost completely inhibited at 140oF.
Bacterial growth and possible toxin production by some bacteria, will occur in potentially hazardous foods that remain at temperatures between 41oF and 140oF for extended periods of time. If a food is held “off” temperature (between 41oF and 140oF) for only a short time, no significant bacterial growth or toxin production should occur. When time is used to control bacterial growth, potentially hazardous foods can be held off temperature for only four hours or less. After this time any food product that has not been served must be discarded. Operations that use time as a control must develop a plan that outlines food handling procedures, identifies when a food item is removed from temperature control and when it is to be disposed of. This plan must be approved by the Health Department.

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Takes reservations:

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Accepts credit cards:

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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:

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Good for kids:

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Delivery:

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Take-out:

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Waiter service:

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Outdoor seating:

Yes No

Wi-Fi:

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Good for:

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Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

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Ambience:

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Has TV:

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Caters:

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Wheelchair accessible:

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Live music:

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Scenic view:

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Gluten-free friendly:

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Vegan friendly:

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