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Business Info

Restaurant: BONNIE BRAE ICE CREAM
Address: 799 S University Blvd, Denver, CO
Total inspections: 13
Last inspection: Nov 7, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

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.
SANITATION RINSE
4c In place
PUBLIC HEALTH SIGNIFICANCE
All equipment, utensils and food contact surfaces must be properly washed and then sanitized to minimize food contamination. Washing is the removal of food residue or soil from surfaces. Sanitization is the application of heat or chemicals on cleaned surfaces that results in a 99.999% reduction of disease-causing microorganisms. There are many different types of sanitizers that can be used in food establishments. The most common include: hot water between 165oF and 180oF, chlorine mixed at a concentration of 50 ppm, quaternary ammonia mixed at a concentration of 200 ppm, and iodine mixed at a concentration of 12.5 ppm.
Establishments will often have equipment that needs to be washed and sanitized, but is too large to fit into warewashing sinks or dishmachines, or is not designed to be submerged in water. This equipment must be washed and sanitized “in place”. Surfaces must be washed with a detergent solution to remove food residue, then rinsed free of detergents with clean water and then sanitized with an approved sanitizer.

IMPROPER CLEANING OF EQUIPMENT AND UTENSILS
12a Food contact surfaces
PUBLIC HEALTH SIGNIFICANCE
Microorganisms can get into food by food handlers using dirty utensils, cutting boards, slicers, work counters and other surfaces that directly come into contact with food. Food contact surfaces must be kept clean so they are not a source of food contamination. To prevent bacteria from growing on food contact surfaces they must be cleaned and sanitzed after each use or once every four hours when used in a constant production line bases. During manual warewashing of equipment and utensils, all soaps and abrasive detergents must be rinsed from food contact surfaces so sanitzing agents can be properly applied and be effective.
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.
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 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.

TOXIC ITEMS
8b Improperly labeled
PUBLIC HEALTH SIGNIFICANCE
The accidental contamination of food and food contact surfaces with cleaners, sanitizers or other chemicals can cause serious illness or injury. Distinct labels on chemical containers help ensure that poisonous or toxic materials are properly stored and used.
UTENSILS - SINGLE SERVICE ARTICLES
13a Utensils not provided; used/stored improperly
PUBLIC HEALTH SIGNIFICANCE
To help prevent contamination of food by workers, utensils must be provided and used to dispense food. Utensils must also be provided for use in all customer self service areas such as salad bars, buffets and for bulk food dispensing.
Utensils that are provided to dispense and serve foods must be stored and handled in a manner that protects the utensil and the food from contamination. Contaminated utensils will contaminate the foods that are being dispensed and served. To prevent possible contamination of food by utensils during pauses in preparation and dispensing , utensils must be stored:
a) in the food with the handle up out of the food,
b) in a running water dipper well,
c) in ice
water or in hot water that is above 140oF,
d) on a clean dry surface if the utensil is cleaned and sanitized once every four hours.
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
14e Ventilation inadequate
PUBLIC HEALTH SIGNIFICANCE
Adequate ventilation is very important in maintaining a high level of sanitation in a food establishment. A poorly ventilated kitchen is generally very hot and can contribute to refrigeration not being capable of holding foods at less than 410F. Insect and rodent infestations may occur if doors and windows are left open in an attempt to cool the establishment. Worker hygiene may be effected by sweat dripping into food or onto food contact surfaces, or by contaminating hands when wiping the face. Soiling of walls, ceilings and equipment surfaces with smoke, grease and moisture may also result. Make-up air and exhaust systems may require more frequent repairs. Carbon monoxide can reach dangerous levels if back draft of gas appliances such as water heaters, occurs as a result of inadequate ventilation.

TESTING DEVICES
11c Chemical test kits not provided; inaccessible
PUBLIC HEALTH SIGNIFICANCE
The temperature of the wash and rinse water is a critical factor effecting cleaning and sanitizing of equipment and utensils. It is important that warewashing machines and high-temperature three-compartment warewashing sinks are therefore equipped with accurate thermometers to measure water temperatures. Sanitzer test kits must also be provided and used by food workers to ensure that the concentration of any chemical sanitizers being used are correct. Warewashing machines are required to operate at specific water flow pressures. Water flow pressure can greatly effect how well a dishmachine will sanitize. Low water flow pressure results in inadequate spray patterns and incomplete coverage of the equipment and utensils being washed. Excessive flow pressures will atomize water droplets and again result in incomplete coverage. A pressure gauge installed on the dishmachine’s final rinse line allows workers to monitor the water flow pressure of a dishmachine.

PEST CONTROL
7a Evidence of insects or rodents
PUBLIC HEALTH SIGNIFICANCE
Rodents such as mice and rats live in and feed on garbage and refuse. Disease-causing microorganisms are therefore often present on their hair, in their feces and urine. Microorganisms can be transmitted to people when rodents come into contact and contaminate food and food contact surfaces.
Flies breed in and feed on garbage, refuse and sewage. Disease-causing microorganisms are therefore often present on their body hairs and mouth parts. Microorganisms can be transmitted to people when flies land on and contaminate food and utensils.

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.
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.

PERSONNEL
2f Training needed
PUBLIC HEALTH SIGNIFICANCE
Food workers must have a basic understanding of food safety as it relates to the job or task they are doing. Dishwashers must know how the dishmachine they operate sanitizes and when they should be washing their hands. Cooks that reheat foods must know the temperature requirements for reheating. Employees who are required to cool foods must know what the temperature requirements are for cooling. The more knowledgeable the food handler is, the safer the food handling practices in the establishment should be.
FOOD TEMPERATURE CONTROL
3f Food thermometer not available
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.
Because food temperature control is so critical in assuring food safety all foods establishment must have and must use an accurate thermometer to check food temperatures. Food product thermometers are to be scaled 0—220oF. They must be accurate to +/-2oF. Food workers need to verify that foods are being properly cooled, that they are reheated to 165oF, that they are cooked to the required temperatures, that they are held hot above 140oF, etc. by using a thermometer.
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.
PEST CONTROL
7b Inappropriate pesticide application
PUBLIC HEALTH SIGNIFICANCE
Effective and approved measures must be taken to control insect, rodents, and other pests that may get into food establishments. Effective pest management includes: a) preventing entry of pests into the establishment by providing tight fitting doors and threshold, keeping outside door closed, and sealing off any cracks or openings in foundations or around utility penetrations. b) Depriving them of food, water and shelter by keeping the premises clean, free of the acclimation of refuse, garbage and food spills. c) Kill what gets in with the use of traps or pesticides. Only approved pesticides, registered for application in food establishments can be applied. All pesticides must be used according to label directions. Rodent baits must be contained and dispensed form closed, tamper proof bait stations. The use of open bait stations or tracking powder pesticides can result in the pesticides being dispersed throughout the food establishment and ultimately contaminating food and food contact surfaces.
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.
TESTING DEVICES
11a Refrigeration units not provided with accurate, conspicuous thermometer
PUBLIC HEALTH SIGNIFICANCE
Conspicuous thermometers are required in all refrigeration units and hot food holding cabinets where potentially hazardous foods are stored. Maintaining foods at safe temperatures is critical in controlling the growth of disease-causing bacteria. Should the temperature of a refrigerator exceed 41oF or a hot holding cabinet be less than 140oF, bacterial growth can occur. In order to facilitate the routine monitoring of equipment temperatures, clearly visible thermometers must be provided in all refrigerations and hot holding cabinets and must be routinely checked by food establishment personnel.
IMPROPER CLEANING OF EQUIPMENT AND UTENSILS
12a Food contact surfaces
PUBLIC HEALTH SIGNIFICANCE
Microorganisms can get into food by food handlers using dirty utensils, cutting boards, slicers, work counters and other surfaces that directly come into contact with food. Food contact surfaces must be kept clean so they are not a source of food contamination. To prevent bacteria from growing on food contact surfaces they must be cleaned and sanitzed after each use or once every four hours when used in a constant production line bases. During manual warewashing of equipment and utensils, all soaps and abrasive detergents must be rinsed from food contact surfaces so sanitzing agents can be properly applied and be effective.
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
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.

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Takes reservations:

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Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

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Good for kids:

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Delivery:

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Take-out:

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Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

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Breakfast Brunch Lunch Dessert Dinner Late Night

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Beer & Wine Only Full Bar Happy Hour

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Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

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