Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Critical Item | Sep 11, 2013 | 80 |
|
Follow-Up | Sep 13, 2013 | 85 |
|
Follow-Up | Oct 3, 2013 | 75 |
|
Follow-Up | Oct 21, 2013 | 90 |
|
Follow-Up | Oct 31, 2013 | 90 |
No violation noted during this evaluation. | Follow-Up | Nov 14, 2013 | 100 |
|
Critical Item | Dec 3, 2013 | 85 |
|
Follow-Up | Dec 11, 2013 | 90 |
An employee in the ware washing area was observed handling dirty dishes and then clean dishes without washing their hands in between.
Egg rolls which were not being actively prepped were 68°F sitting out by the grill. Shrimp rolls above the kitchen cold-top were 64°F. In the lower portion or the kitchen cold-top the following items were were above 41°F: Tripe, crab meat, mussels, scallops, cabbage, fried rice, cooked noodles, shrimp, wontons, and pork. The following items were above 41°F in the kitchen single glass door reach-in refrigerator: Garlic in oil, chicken, beef, pad thai sauce, noodles, tofu, and cut cabbage. The following items were above 41°F on top the the kitchen cold-top: Cut lettuce, beef tendons, and Tripe.
A hand sink was not provided at the wait station where scooping of ice for drinks takes place.
An unlabeled chemical spray bottle was present at the wait station by the kitchen entrance.
An employee was observed handling ready-to-eat food with their bare hands.
Multiple food items were above 41°F in the single glass door reach-in refrigerator. Shredded lettuce was 60°F on the cold-top.
An unlabeled chemical spray bottle was observed at the wait station by the kitchen entrance.
Two buckets of beef broth were 46°F and 47°F and two buckets of bone broth were 45°F and 46°F after cooling for more than six hours in the walk-in freezer/refrigerator. All buckets were 5 gallons and tightly covered.
Cut chicken which was not actively being prepared was 63°F on the cook line.
A hand sink was not provided at the wait station where scooping of drink ice takes place and in the dry dry storage area where meat slicing takes palce.
Multiple flies were observed in the kitchen area.
Two fly traps without a catchment device were present directly above the preparation sink.
Raw steak was 45°F at the cold-top.
Soap was not provided at the wait station hand sink.
Shrimp spring rolls were 55°F at the kitchen cold-top.
Hot and cold water was not provided to the hand sink by the kitchen entrance.
Iceberg lettuce and sprouts were above 41°F at the cook line cold-top. Cut beef was 80°F on the middle preparation table while not being actively prepped.
A spray nozzle with a shutoff was present downstream of the atmospheric vacuum breaker on the mop sink across from the dish machine.
Paper towels were not provided at the hand sink across from the preparation sink.
An employee beverage was observed on the cold-top next to food items.
Bean sprouts (62°F), chopped lettuce (52°F), and shrimp spring rolls (64°F) were above 41°F at the cold-top.
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