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Business Info

Restaurant: TACO BELL #339
Address: 1998 S Federal Blvd, Denver, CO
Total inspections: 25
Last inspection: Jul 16, 2012

Score
(the higher the better)
98

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Violation descriptions and comments

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.
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.

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.

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 LABELING AND PROTECTION
9a Not in original container; improperly labeled
PUBLIC HEALTH SIGNIFICANCE
The identity of a food's origin and composition is important when tracing its' source if implicated in a foodborne illness or if under recall. Ingredient information is needed by consumers who have allergies to certain foods or food ingredients. Bulk ingredients such as flour, sugar and salt that have been removed from their original containers must be labeled so they are not mistaken for similar looking ingredients and chemicals.
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 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.
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.

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.
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 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 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.

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.

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.

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
14f Personal items stored incorrectly
PUBLIC HEALTH SIGNIFICANCE
Coats, handbags, shoes and other personal items that belong to employees can be a source of food, equipment and utensil contamination if not properly store. Personal items must be kept separate from food, preparation areas, warewashing areas and utensils. Lockers, coat hooks or an approved designated area is to be provided so workers can properly store their personal belongings.

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.
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.

IMPROPER CLEANING OF EQUIPMENT AND UTENSILS
12c Dishwashing operations
PUBLIC HEALTH SIGNIFICANCE
Prior to washing and sanitizing heavy food residue left on equipment and utensils must be removed. This pre-scraping or flushing of equipment and utensils helps keep wash and rinse water clean and improves the results of washing and sanitizing
Warewashing water temperatures are a critical factor effecting how well dishwashing detergents work to remove organic matter from equipment and utensils. If wash water temperatures are too low, dish detergents can not effectively dissolve and remove oils and animal fats from dirty equipment and utensils. Wash and rinse water must be kept clean. Equipment and utensils washed and rinsed in heavily soiled water results in soiled and inadequately sanitized surfaces.
After washing and saintizing, clean equipment and utensils must be allowed to drain and air-dry before they are stacked and put away. Wet surfaces of equipment and utensils provide an environment that may allow for the growth of microorganisms. Drying equipment and utensils by hand is prohibited. Hand drying of wet equipment and utensils transfers microorganisms from food workers to utensil surfaces. Clean equipment and utensils must be stored off the floor. Pots, pans, glasses must be stored inverted to help protect them from contamination.
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
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.

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.

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.

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.
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.
WATER * SEWAGE * PLUMBING SYSTEMS
5c Unprotected backflow, back siphonage
PUBLIC HEALTH SIGNIFICANCE
Plumbing connections between potable or drinking water plumbing systems and non-potable water systems are called cross connections. Cross connections can occur in many different ways in a food establishment. The simplest may be a hose attached to a faucet that is dropped into a container or sink filled with non-potable, contaminated water. In this example there is a direct connection between the building’s potable water system and the contaminated or non-potable water in the container or sink. To prevent the “backflow” of contaminated water back into the building’s water system caused by siphonage, a proper backflow protection device must be installed on the faucet where the hose is attached. Backflow devices must be correctly installed to assure their proper operation and maintenance. Backflow devices must be installed on all faucets or hose bibs where a hose can be attached, on soap and other chemical dispensing systems that are plumbed to the buildings water systems, on water lines to dish machines and in soft drink carbonator systems. To prevent the possibility of sewage contacting food or backing up into fixtures such as food preparation sinks, warewashing sinks, ice bins, refrigerators or dishmachines, the drainage systems from these fixtures must drain through an “air break” before entering the sewer. This physical gap in the drain line does not allow waste water to back up into fixtures if a sewage back up should occur.

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.
PHYSICAL FACILITIES
14b Garbage and refuse accumulation/uncovered
PUBLIC HEALTH SIGNIFICANCE
The proper storage and disposal of garbage and refuse is necessary to minimize insect, rodent and odor problems. Improperly handled garbage and refuse creates nuisance conditions, makes housekeeping difficult and can result in the contamination of food, equipment and utensils. Garbage and refuse is to be removed form the food establishment daily. It is to be stored in clean, covered, leak proof trash cans, dumpsters or compactors that prevent the scattering of the garbage and refuse by birds. Garbage and refuse must not attract, or harbor or act as a breeding place for flies and rodents. Recyclable materials must be handled in the same manner as garbage and refuse so as to minimize orders, insects and rodents. Recyclable materials, garbage and refuse must be removed from the premises at least once a week.
The proper storage of recyclable materials, garbage and refuse is necessary to minimize insect, rodent and odor problems. Trash dumpster, compactors must be located on concrete or rolled asphalt pads to provide a surface that can be easily cleaned, and that inhibits the breeding of flies and rodents. Floors, walls and ceilings of recycling rooms must be constructed of smooth, durable, non-absorbent materials to facilitate easy cleaning.
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.

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Parking:

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