Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
No violation noted during this evaluation. | Jul 23, 2004 | 100 |
No violation noted during this evaluation. | Jun 30, 2005 | 100 |
No violation noted during this evaluation. | Jun 29, 2006 | 100 |
|
Jul 18, 2007 | 95 |
No violation noted during this evaluation. | Jul 26, 2007 | 100 |
No violation noted during this evaluation. | Jun 25, 2008 | 100 |
No violation noted during this evaluation. | May 27, 2009 | 100 |
|
Jun 17, 2010 | 90 |
|
Jun 24, 2010 | 95 |
|
Jul 1, 2010 | 95 |
|
Jul 6, 2010 | 95 |
No violation noted during this evaluation. | Jul 9, 2010 | 100 |
No violation noted during this evaluation. | Jan 30, 2012 | 100 |
No violation noted during this evaluation. | Jun 4, 2012 | 100 |
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.
FOOD SOURCE
1b Unwholesome; signs of spoilage
PUBLIC HEALTH SIGNIFICANCE
Canned or hermetically sealed foods must be handled so as to maintain container and product integrity. Dented and damaged containers allow for the contamination of the food within the container. This contamination can result in the growth of disease-causing bacteria or spoilage of the can’s contents. Food establishments are required to inspect can goods for damage. Damaged goods are not to be used. They must be disposed of or be segregated and held in designated areas pending proper disposition.
FOOD TEMPERATURE CONTROL
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
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
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
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.
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Pho Saigon 66 | Denver, CO | |
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Karelys Bar | Denver, CO | |
Roberto Gomez Pizza and Burritos | Denver, CO | |
Gomez Burritos | Denver, CO | |
ANTHONY'S PIZZA & PASTA | Denver, CO | |
7 - ELEVEN | Denver, CO | |
A MART STORE | Denver, CO | |
BOSTON MARKET | Denver, CO |
Name |
Address |
Distance |
---|---|---|
BOMBAY BOWL | 575 N Lincoln St, Denver | 0.17 miles |
ANGELO'S PIZZA PARLOR | 620 E 6th Ave, Denver | 0.21 miles |
BENNY'S CANTINA | 301 E 7th Ave, Denver | 0.21 miles |
5280 STEAKHOUSE/LA FONDUE/PICANTE | 1020 15th St, Denver | 0.23 miles |
DOLLAR TREE #4278 | 407 S Broadway, Denver | 0.26 miles |
5 STAR BURGERS | 555 Broadway, Denver | 0.27 miles |
7-ELEVEN | 303 N Broadway, Denver | 0.33 miles |
7-ELEVEN | 801 N Lincoln St, Denver | 0.38 miles |
ARMIDA'S | 840 N Lincoln St, Denver | 0.41 miles |
ATTIVO TAKE AND BAKE | 124 E 9th Ave, Denver | 0.43 miles |
Restaurant representatives - add corrected or new information about WALGREENS #7581, 7311 E 29th Dr, Denver, CO »