Several employees were observed donning gloves without first washing their hands. Bourbon marinade salmon was 45°F in the seafood refrigerator display case. The door gaskets were torn on the deli cold-top refrigerator, and the deli meat reach-in refrigerator. The caulking around the hood in the deli was in poor repair. The bakery counter was chipped. Chemical test strips were not available in the deli. The sanitizer bottle in the deli contained less than 100ppm quaternary ammonia residual. Knives were stored in the crevice between the food preparation tables in the deli. Holes were present in the walls in the food preparation areas. The base coving in the meat preparation area was in poor repair. The lighting on the north end of the deli was not sufficient. An employee in the deli was observed preparing food while wearing a bracelet.
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