Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Jul 1, 2008 | 95 |
|
Jan 22, 2009 | 99 |
No violation noted during this evaluation. | Nov 12, 2009 | 100 |
|
May 14, 2010 | 94 |
No violation noted during this evaluation. | Jun 2, 2010 | 100 |
|
Nov 9, 2010 | 90 |
|
May 18, 2011 | 80 |
|
Nov 2, 2011 | 95 |
|
May 2, 2012 | 99 |
|
Nov 7, 2012 | 95 |
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
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
PERSONNEL
2b Wounds unprotected
PUBLIC HEALTH SIGNIFICANCE
Cuts or burns on a food workers hands are a direct threat for introducing disease-causing bacteria, such as Staphylococcus aureus into food. A water-tight barrier is required to cover cuts and burns on worker's hands and wrists. Cuts or burns on the arms are less of a concern when usual food preparation practices are employed, therefore, no barrier is required. However, if the food preparation practices involve contact of the exposed portions of the arms with food, a barrier equivalent to that required for the hands and wrist would be necessary. Bandages worn over cuts and burns are not considered adequate covers. Bandages must be covered with a water tight barrier to prevent leakage from the cut or burn through the bandage into the food.
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BOSTON MARKET | Denver, CO |
Name |
Address |
Distance |
---|---|---|
ARAMARK | 7401 Martin Luther King Blvd, Denver | 0.06 miles |
BLACKJACK PIZZA | 3535 N Quebec St, Denver | 0.13 miles |
PANERA BREAD #3073 | 3700 N Quebec St, Denver | 0.14 miles |
ARBY'S ROAST BEEF RESTAURANT | 3740 N Quebec St, Denver | 0.23 miles |
7-ELEVEN | 1000 N Federal Blvd, Denver | 0.34 miles |
7-ELEVEN | 580 N Josephine St, Denver | 0.41 miles |
ANTHONY'S PIZZA & PASTA | 7472 E 29th Ave, Denver | 0.53 miles |
BAKKED | 3925 N Oneida St, Denver | 0.54 miles |
EINSTEIN BROS. CAFÉ #3366 | 7300 E 29th Ave, Denver | 0.57 miles |
ASPEN BAKING CO | 8025 E 40th Ave, Denver | 0.59 miles |
Restaurant representatives - add corrected or new information about PAPA JOHNS PIZZA #2706, 7305 E 35th Ave, Denver, CO »