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Business Info

Restaurant: PABLO'S ON 6TH
Address: 630 E 6th Ave, Denver, CO
Total inspections: 11
Last inspection: Oct 12, 2010

Score
(the higher the better)
88

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Violation descriptions and comments

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.
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.
OTHER OPERATIONS
15a Personnel; unauthorized; unclean clothes; hair unrestrained
PUBLIC HEALTH SIGNIFICANCE
Dirty clothing may harbor disease-causing microorganisms that are transmissible through food to people. Food workers who inadvertently touch their dirty clothing may contaminate their hands. This could result in contamination of the food being prepared. Food may also be contaminated through direct contact with dirty clothing. In addition, employees wearing dirty clothes send a negative message to consumers about the level of sanitation in the establishment. Consumers are particularly sensitive to food contaminated by hair. Hair can be both a direct and indirect vehicle of contamination. Food workers may contaminate their hands when they touch their hair. A hair restraint keeps dislodged hair from ending up in the food and may deter employees from touching their hair. Only authorized workers can be in food preparation and warewashing areas. Unauthorized individuals such as small children or friends of workers can contaminate food or food contact surfaces.

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.
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.
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.

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.

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.

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.
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.

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.
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
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.

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.
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
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
4b Mechanical
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.
If a dishmachine is provided in a food establishment it must be a commercial type that has been shown to effectively sanitize. Most commercial dishmachines sanitize equipment and utensils by the accumulation of heat from contact with 180oF hot water or by contact with chemical sanitizers such as 50 ppm chlorine.
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
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.

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.
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.
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
14d Lighting inadequate
PUBLIC HEALTH SIGNIFICANCE
Light levels are specified so that sufficient light is available to enable workers to read labels, identify toxic materials, recognize the condition of food, utensils and other supplies, work safely and to evaluate cleaning. Sufficient light makes the need for cleaning apparent by making any accumulation of food spills and other soil conspicuous. Lights that are shielded, coated or shatter resistant help prevent breakage and contamination of food, clean equipment, utensils and single service items from fragments of glass should a bulb break.

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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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