Restaurant: Parkway Bar and Grill
Address: 22775E Aurora Pkwy,
Aurora,
CO80016
Phone: (303) 693-6200
Total inspections: 3
Last inspection: Dec 11, 2013
Raw beef and chicken were stored above cut onions in the reach in refrigerator to the right of the kitchen entrance. An employee was observed scooping ice with a used plastic cup. A consumer advisory was not available for undercooked meats and eggs. Employees were observed donning gloves without first washing their hands. Approved employee beverages were located on a preparation table and above the cold top refrigerator in the kitchen. Mashed potatoes did not reach 41°F or below within 4 hours from 70°F during the cooling process. Ground beef was being hot held in the steam table at 123°F. Chicken breasts pulled from the grill and put into the steam table for hot holding were 150°F. A written procedure for par cooking of chicken wings was not available at the facility. The following items were above 41°F in the cold top reach in refrigerator: tuna salad @ 46°F and spinach artichoke dip @ 50°F. Paper towels were not provided at the bar hand sink. Chemical spray bottles were stored above clean food preparation dishes on the drying rack. An unlabeled chemical spray bottle was hanging from the drying rack. Boxes of produce were stored in cardboard boxes on the floor of the walk-in refrigerator. The tops of the cans stored under the preparation table were soiled with food debris. The gaskets of the cold top reach in refrigerator was soiled with food debris. The light in the walk-in freezer was burnt out. Employee jackets were stored on top of dry goods in the back hallway.
An open container of applesauce was stored next to an open bag of raw pork. Onions (cut) were stored below par-cooked meats in the small reach-in to the right of the cook's line. An employee was observed donning gloves without first washing their hands. An unapproved employee beverage was stored on the small preparation table to the left of the door to the bar from the kitchen. No written procedure was available for non-continuously cooked meats. Tuna salad was 47°F, artichoke spinach dip was 47°F and cooked lamb was 47°, all stored on the top right shelf of the cold top reach-in refrigerator behind the cook's line.
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