Le Peep Grill of Highlands Ranch, 7156E County Line Rd, Highlands Ranch, CO 80126 - Restaurant inspection findings and violations



Business Info

Restaurant: Le Peep Grill of Highlands Ranch
Address: 7156E County Line Rd, Highlands Ranch, CO 80126
Phone: (303) 721-7337
Total inspections: 4
Last inspection: Dec 20, 2013
Score
(the higher the better)

70

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Food Temperature Control: Cold Hold at 41›F or Less
  • Food Temperature Control: Hot Hold at 135›F or Greater
  • Food: Consumer Advisory
  • Personnel: Hands Washed as Needed
  • Poisonous Or Toxic Items: Properly Labeled / Unapproved Toxics
  • Poisonous Or Toxic Items: Properly Stored
Critical Item Oct 4, 2013 70
  • Food Temperature Control: Cold Hold at 41›F or Less
  • Food: Consumer Advisory
  • Water / Sewage / Plumbing Systems: Hot and Cold Water Under Pressure
Follow-Up Oct 29, 2013 85
  • Food Temperature Control: Cold Hold at 41›F or Less
  • Food Temperature Control: Rapidly Cool Foods to 41›F or Less
  • Personnel: Hands Washed as Needed
  • Personnel: Smoking, Eating, Drinking
  • Pest Control: Evidence of Insects or Rodents
  • Poisonous Or Toxic Items: Properly Used, Unapproved Toxics
Critical Item Dec 20, 2013 70
No violation noted during this evaluation. Follow-Up Dec 20, 2013 100

Violation descriptions and comments

Oct 4, 2013

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.

Oct 29, 2013

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.

Dec 20, 2013

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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Distance

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