Empire Pizza, 525 Arapahoe St Unit H-5b, Boulder, CO 80302 - Restaurant inspection findings and violations

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Business Info

Restaurant: Empire Pizza
Address: 525 Arapahoe St Unit H-5b, Boulder, CO 80302
Total inspections: 2
Last inspection: Mar 22, 2011
Score
(the higher the better)
55
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Inspection findings

Inspection Date

Inspection Score
(the higher the better)
  • Accessible
  • Adequate Equipment to Maintain Food Temperatures
  • Adequate Number, Location, Design
  • Animals Prohibited
  • Approved Source
  • Backflow, Back Siphonage
  • Chemical Test Kits Provided, Accesible
  • Cold Hold at 41 Degrees or Less
  • Consumer Advisory
  • Cooling Methods
  • Cross-contamination
  • Dishmachine with Accurate Thermometer & Gauge Cock
  • Dishwashing Facilities
  • Dishwashing Operations
  • Equipment/Utensils Provided, Used, Stored
  • Evidence of Insects or Rodents
  • Floors, Walls, Ceilings
  • Food Protected from Contamination
  • Food Thermometer
  • Food-contact Surfaces (Cleaning)
  • Food-contact Surfaces (Construction)
  • Garbage and Refuse
  • Haacp Plan
  • Hands Washed as Needed
  • Hot Hold at 135 Degrees F or Greater
  • Hot and Cold Water Under Pressure
  • Hygienic Practices
  • In-place
  • Lighting
  • Linen Properly Stored
  • Locker Rooms
  • Manual
  • Mechanical
  • No Bare Hand Contact
  • No Re-use of Single-service Articles
  • Nonfood-contact Surfaces (Cleaning)
  • Nonfood-contact Surfaces (Construction)
  • Original Container, Properly Labeled
  • Personnel W/Infections Restricted
  • Personnel:Cleanclothes, Hair Restraints, Authorize
  • Pesticide Application
  • Physical Facilities: Adequate Toilet Facilities
  • Plumbing, Installed, Maintained
  • Premises Maintained
  • Properly Labeled
  • Properly Stored
  • Properly Used
  • Rapidly Reheat to 165 Degrees or Greater
  • Refrigeration Units with Accurate Thermometers
  • Required Cooking Temperature
  • Safe Water Source
  • Separation of Living, Laundry
  • Sewage Disposal
  • Single Service Articles Stored, Dispensed, Used
  • Smoking, Eating, Drinking
  • Soap and Drying Devices
  • Training Needed
  • Ventilation
  • Wholesome, Free of Spoilage
  • Wiping Cloths
  • Wounds Properly Covered
Jan 11, 2011 92
  • All Staff Receive Formal Food Safety Training
  • Certified Food Safety Manager
  • Conduct Daily Food Safety Inspections
  • Contracts for Preventative Maintenance (Full for All 3, Half for 1 or 2, No for None)
  • Do You Have a Dial Thermometer
  • Do You Have a Thermocouple or Digital Thermometer
  • Document Food Temperatures Frequently (Cooling, Initial Cook, Receiving, & Reheating)
  • Document Handwashing/Glove Use
  • Document Sanitizer Concentrations and Usage
  • Document Thermometer Calibration
  • Paid Sick Leave
  • Private/Corporate Food Safety Inspections
  • Thin Probe Available
  • Written Employee Illness Policy
Mar 22, 2011 55

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