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Business Info

Restaurant: GOOD TIMES DRIVE THRU #142
Address: 4670 N Peoria St, Denver, CO
Total inspections: 8
Last inspection: Jun 25, 2012

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
4a Manual
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.
When equipment and utensils are washed and sanitized by hand a three basin sink is required. The first basin is filled with hot soapy water. The second is filled with clean rinse water and the third is filled with water containing sanitizer. Equipment and utensils are washed in the first basin to remove all food residue. They are then rinsed free of detergents in the second compartment and are then placed in the third compartment where they are sanitized. The equipment and utensils must remain in the sanitizing solution for at least one minute to allow the sanitizer enough contact time to effectively kill any disease-causing microorganisms that may be left on the surfaces after washing and rinsing.
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.
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.
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
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.
PHYSICAL FACILITIES
14f Personal items stored incorrectly
PUBLIC HEALTH SIGNIFICANCE
Coats, handbags, shoes and other personal items that belong to employees can be a source of food, equipment and utensil contamination if not properly store. Personal items must be kept separate from food, preparation areas, warewashing areas and utensils. Lockers, coat hooks or an approved designated area is to be provided so workers can properly store their personal belongings.
PHYSICAL FACILITIES
14i Restrooms
PUBLIC HEALTH SIGNIFICANCE
Restrooms must be maintained in a clean and sanitary manner to minimize the presence and spread of disease-causing bacteria and viruses. Unclean surfaces may also be a source of food and harborage of insects, rodents, and other pests. Restrooms should be equipped with a waste bin that is emptied daily or more frequently if necessary to keep the surrounding area free of trash. Restrooms should also be equipped with dispensed toilet tissue.

PERSONNEL
2c Hands not washed as needed
PUBLIC HEALTH SIGNIFICANCE
The hands are particularly important in transmitting foodborne disease-causing organisms. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing. Even seemingly healthy employees may serve as reservoirs for disease-causing microorganisms that are transmissible through food. Staphylococci bacteria, for example, can be found on the skin and in the mouth, throat, and nose of many healthy employees. The hands of employees can be contaminated by touching their nose, mouth, hair or other body parts.
PERSONNEL
2e Smoking; eating; drinking not restricted
PUBLIC HEALTH SIGNIFICANCE
The use of tobacco products or eating or drinking during food preparation is prohibited. The hand to mouth contact that occurs during these activities results in the contamination of workers hands and food.
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.
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.
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.
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
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.
PHYSICAL FACILITIES
14f Personal items stored incorrectly
PUBLIC HEALTH SIGNIFICANCE
Coats, handbags, shoes and other personal items that belong to employees can be a source of food, equipment and utensil contamination if not properly store. Personal items must be kept separate from food, preparation areas, warewashing areas and utensils. Lockers, coat hooks or an approved designated area is to be provided so workers can properly store their personal belongings.

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.
PERSONNEL
2e Smoking; eating; drinking not restricted
PUBLIC HEALTH SIGNIFICANCE
The use of tobacco products or eating or drinking during food preparation is prohibited. The hand to mouth contact that occurs during these activities results in the contamination of workers hands and food.
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.
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.
FOOD LABELING AND PROTECTION
9b Food unprotected from contamination
PUBLIC HEALTH SIGNIFICANCE
Freezing prevents microbial growth in foods, but usually does not destroy all microorganisms. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers. If the food is then refrozen, significant numbers of bacteria may be preserved in the food.
Disease-causing organisms can contaminate and/or grow in food that is not stored properly. Drips from condensation and drafts of unfiltered air can be sources of microbial contamination for stored foods. Shoes carry contamination onto the floors of food preparation and storage areas. Raw meats and poultry can contaminate cooked and ready to eat foods if stored above these ready to eat items. Even trace amounts of refuse or wastes present in toilet rooms, rooms used for dressing, storing garbage or tools, or rooms housing machinery can become sources of food contamination.

PERSONNEL
2e Smoking; eating; drinking not restricted
PUBLIC HEALTH SIGNIFICANCE
The use of tobacco products or eating or drinking during food preparation is prohibited. The hand to mouth contact that occurs during these activities results in the contamination of workers hands and food.
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.
IMPROPER EQUIPMENT DESIGN AND CONSTRUCTION
10b Non-food contact surfaces
PUBLIC HEALTH SIGNIFICANCE
Non-food contact surfaces of equipment routinely exposed to splash or food debris must be constructed to be smooth, durable, nonabsorbent and easily cleanable. Equipment that does not meet these criteria becomes difficult to clean, allowing soil, moisture, debris and disease-causing bacteria to accumulate.

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Takes reservations:

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Accepts credit cards:

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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:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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