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Business Info

Restaurant: LAS 3 AMERICANS TORTILLERIA
Address: 2170 S Federal Blvd, Denver, CO
Total inspections: 11
Last inspection: Jan 4, 2012

Score
(the higher the better)
72

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Violation descriptions and comments

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.
HAND WASHING & TOILET FACILITIES
6c Soap and drying devices unavailable
PUBLIC HEALTH SIGNIFICANCE
Handwashing sinks must be kept clean and well stocked with hand soap and hand towels to encourage frequent use. Hot and cold water must be provided through a mixing valve so employees can properly wash their hands.

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.
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.
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.
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.
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.

FOOD LABELING AND PROTECTION
9a Not in original container; improperly labeled
PUBLIC HEALTH SIGNIFICANCE
The identity of a food's origin and composition is important when tracing its' source if implicated in a foodborne illness or if under recall. Ingredient information is needed by consumers who have allergies to certain foods or food ingredients. Bulk ingredients such as flour, sugar and salt that have been removed from their original containers must be labeled so they are not mistaken for similar looking ingredients and chemicals.
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.

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.
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.
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.

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.
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.
TOXIC ITEMS
8c Improperly used
PUBLIC HEALTH SIGNIFICANCE
Failure to use cleaners, sanitizers, and other chemicals properly can be very dangerous. Directions listed on container labels must be followed correctly. Failure to follow stated instructions could result in injury to workers or customers. Sanitizers must be used at the proper concentrations: Chlorine 50 ppm, Quaternary Ammonia 200 ppm, and Iodine 12.5 ppm. High levels of sanitizers or soaps can leave harmful residues.
FOOD LABELING AND PROTECTION
9a Not in original container; improperly labeled
PUBLIC HEALTH SIGNIFICANCE
The identity of a food's origin and composition is important when tracing its' source if implicated in a foodborne illness or if under recall. Ingredient information is needed by consumers who have allergies to certain foods or food ingredients. Bulk ingredients such as flour, sugar and salt that have been removed from their original containers must be labeled so they are not mistaken for similar looking ingredients and chemicals.
IMPROPER CLEANING OF EQUIPMENT AND UTENSILS
12d Wiping cloths
PUBLIC HEALTH SIGNIFICANCE
Counter tops, work tables, cutting boards, and other food contact surfaces are required to be wiped down constantly to keep them free of food spill. If spills are left to accumulate, disease-causing microorganisms can survive on contaminated surfaces. Foods, equipment and utensils that come into contact with these dirty surfaces will also become contaminated. To prevent this contamination, wiping cloths must be saturated with a sanitizing solution of adequate strength to kill microorganisms that may be on these surfaces.

FOOD LABELING AND PROTECTION
9a Not in original container; improperly labeled
PUBLIC HEALTH SIGNIFICANCE
The identity of a food's origin and composition is important when tracing its' source if implicated in a foodborne illness or if under recall. Ingredient information is needed by consumers who have allergies to certain foods or food ingredients. Bulk ingredients such as flour, sugar and salt that have been removed from their original containers must be labeled so they are not mistaken for similar looking ingredients and chemicals.

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.

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.
PERSONNEL
2g Bare hand contact
PUBLIC HEALTH SIGNIFICANCE
Touching ready-to-eat foods (i.e. foods that will not go through a further cooking process prior to serving) with bare hands increases the risk of the spread of foodborne illness. Ready-to-eat foods cannot be handled with bare hands but may be handled with gloved hands, tongs, or other utensils.
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
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.
FOOD LABELING AND PROTECTION
9a Not in original container; improperly labeled
PUBLIC HEALTH SIGNIFICANCE
The identity of a food's origin and composition is important when tracing its' source if implicated in a foodborne illness or if under recall. Ingredient information is needed by consumers who have allergies to certain foods or food ingredients. Bulk ingredients such as flour, sugar and salt that have been removed from their original containers must be labeled so they are not mistaken for similar looking ingredients and chemicals.
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.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

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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