Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Critical Item | Oct 4, 2013 | 70 |
|
Follow-Up | Oct 29, 2013 | 85 |
|
Critical Item | Dec 20, 2013 | 70 |
No violation noted during this evaluation. | Follow-Up | Dec 20, 2013 | 100 |
A consumer advisory was not provided on the menu for items served raw or undercooked.
An employee on the cookline with gloved hands was observed breaking eggs and handling clean utensils without removing gloves and washing hands. An employee was observed washing hands in the prep sink and then drying them on a cloth towel. An employee in the dish area was observed handling soiled dishes then clean dishes without washing hands in between. An employee in the dish area was observed washing hands in the 3-compartment sink.
Cubed potatoes on the cookline were not stickered with a discard time.
Cream cheese in dispensing guns on the cookline was 64°F and 94°F. Sliced tomatoes were 48°F, diced tomatoes were 50°F, corned beef was 48°F in the middle cookline cold top.
Glass cleaner was stored next to food products on the shelf at the juice bar. Chemicals were stored above clean aprons in the brown cabinet in the back hallway.
One unlabeled chemical spray bottle was present in the brown cabinet in the back hallway.
10/29/13 A consumer advisory was not provided on the menu for items served raw or undercooked.
10/29/13 Cooked chicken in the main cookline cold-top was 46°F.10/29/13 Sliced ham in a container above the cold-top inserts was 46°F. 10/29/13 Cream cheese in a dispensing gun above the main cold-top on the expo shelf was 54°F.
10/29/13 Hot and cold water were not provided at the East cookline hand sink.
An employee was observed donning gloves without washing hands.
Multiple unapproved employee beverages were observed throughout the facility.
Multiple containers of Verde sauce (45-47°F) and Salsa (45-47°F) were above 41°F in the walk-in refrigerator after cooling for more than 6 hours.
Chorizo (47°F) and cooked chicken (45°F) were above 41°F in the cold top refrigerator across from the cookline.
Rodent droppings were observed throughout the back kitchen storage area.
The chlorine sanitizer bucket on the cook line was tested above 200ppm chlorine residual.
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Address |
Distance |
---|---|---|
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Restaurant representatives - add corrected or new information about Le Peep Grill of Highlands Ranch, 7156E County Line Rd, Highlands Ranch, CO 80126 »