Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Sep 27, 2006 | 98 |
|
May 4, 2007 | 99 |
No violation noted during this evaluation. | Dec 18, 2007 | 100 |
No violation noted during this evaluation. | Jul 15, 2008 | 100 |
|
Feb 2, 2009 | 99 |
No violation noted during this evaluation. | Oct 29, 2010 | 100 |
No violation noted during this evaluation. | Feb 24, 2011 | 100 |
No violation noted during this evaluation. | Feb 9, 2012 | 100 |
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
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.
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.
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.
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Name |
Address |
Distance |
---|---|---|
DJ'S 9TH AVE CAFE | 30 E 9th Ave, Denver | 0.00 miles |
ANTHONY'S PIZZA & PASTA | 3420 W 32nd Ave, Denver | 0.36 miles |
7-ELEVEN | 2609 N Federal Blvd, Denver | 0.40 miles |
BOA ON 32ND | 3464 W 32nd Ave, Denver | 0.43 miles |
BANG | 3472 W 32nd Ave, Denver | 0.44 miles |
ARAUJO'S RESTAURANT | 2900 W 26th Ave, Denver | 0.45 miles |
TOM'S URBAN 24 DINER | 1460 Larimer St, Denver | 0.50 miles |
PIZZA HUT #4841 | 4676 N Washington St, Denver | 0.51 miles |
ADAMS MYSTERY PLAYHOUSE | 2406 N Federal Blvd, Denver | 0.57 miles |
7-ELEVEN | 3810 N Federal Blvd, Denver | 0.60 miles |
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