Larimer County Department of Health & Environment
1525 Blue Spruce Drive Fort Collins, CO 80524-2004
FOOD ESTABLISHMENT INSPECTION REPORT
|License Posted?: NA|
STANLEY HOTEL, THE
NEW STANLEY ASSOC LLLP
333 E WONDERVIEW ESTES PARK, CO 80517
November 04, 2019
Complete Inspection, Condemn
|FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS|
|Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public health interventions are control measures to prevent foodborne illness or injury. Compliance status to be designated as IN, OUT, NA, NO for each numbered item.|
|1||In||Person in charge present, demonstrates knowledge, and performs duties|
|2||In||Certified Food Protection Manager|
|3||In||Management, food employee and conditional employee; knowledge, responsibilities and reporting|
|4||In||Proper use of restriction and exclusion|
|5||In||Procedures for responding to vomiting and diarrheal events|
|Good Hygenic Practices|
|6||Out/0||Proper eating, tasting, drinking, or tobacco use|
|7||In||No discharge from eyes, nose, and mouth|
|Preventing Contamination by Hands|
|8||Out/25||Hands clean & properly washed|
|9||Out/25||No bare hand contact with RFE food or a pre-approved alternative procedure properly allowed|
|10||Out/10||Adequate handwashing sinks properly supplied and accessible|
|11||In||Food obtained from approved source|
|12||In||Food received at proper temperature|
|13||In||Food in good condition, safe, & unadulterated|
|14||NA||Required records available: shellstock tags, parasite destruction|
|Protection from Contamination|
|15||Out/10||Food separated and protected|
|16||Out/10||Food contact surfaces; cleaned & sanitized|
|17||In||Proper disposition of returned, previously served, reconditioned & unsafe food|
|Time/Temperature Control for Safety|
|18||In||Proper cooking time & temperatures|
|19||NO||Proper reheating procedures for hot holding|
|20||Out/10||Proper cooling time and temperature|
|21||In||Proper hot holding temperatures|
|22||Out/20||Proper cold holding temperatures|
|23||Out/10||Proper date marking and disposition|
|24||NA||Time as a Public Health Control; procedures & records|
|25||In||Consumer advisory provided for raw/undercooked food|
|Highly Susceptible Populations|
|26||NA||Pasteurized foods used; prohibited foods not offered|
|Food/Color Additives and Toxic Substances|
|27||NA||Food additives: approved & Properly used|
|28||In||Toxic substances properly identified, stored & used|
|Conformance with Approved Procedures|
|29||NA||Compliance with variance / specialized process / HACCP|
|GOOD RETAIL PRACTICES|
|Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects in foods.|
|Safe Food and Water|
|30||Pasteurized eggs used where required|
|31||Water and ice from approved source|
|32||Variance obtained for specialized processing methods|
|Food Temperature Control|
|33||Proper cooling methods used; adequate equipment for temperature control|
|34||Plant food properly cooked for hot holding|
|35||Approved thawing methods used|
|36||Thermometer provided & accurate|
|37||Food properly labeled; original container|
|Prevention of Food Contamination|
|38||Insects, rodents, & animals not present|
|39||Contamination prevented during food preparation, storage & display|
|41||Wiping Cloths; properly used & stored|
|42||Washing fruits & vegetables|
|Proper Use of Utensils|
|43||In-use utensils: properly stored|
|44||Utensils, equipment & linens: properly stored, dried, & handled|
|45||Single-use / single-service articles: properly stored & used|
|46||Gloves used properly|
|Utensils, Equipment and Vending|
|47||Food & non-food contact surfaces cleanable, properly designed, constructed, & used|
|48||Warewashing facilities: installed, maintained, & used; test strips|
|49||Non-food contact surfaces clean|
|50||Hot & cold water available; adequate pressure|
|51||Out/10||Plumbing installed; proper backflow devices|
|52||Sewage & waste water properly disposed|
|53||Toilet facilities; properly constructed, supplied, & cleaned|
|54||Garbage & refuse properly disposed; facilities maintained|
|55||Out/0||Physical facilities installed, maintained, & clean|
|56||Adequate ventilation & lighting; designated areas used|
A complete inspection was conducted today with the following noted:
- A Certified Food Protection Manager certificate was provided during inspection
- Sick employee policy discussed with Person In Charge. As a reminder, employees ill with vomiting, diarrhea, jaundice, or sore throat with fever are not allowed to prepare or handle food or beverages. Food employees with these symptoms must be excluded until symptom-free for at least 24 hours.
- Staff stated in-use utensils and equipment are cleaned every 4 hours
- Staff demonstrated good food safety knowledge
- Cold holding equipment found properly adjusted and maintained
Discussed upcoming implementation of a Written Employee Illness Agreement with the person-in-charge during inspection. The Colorado Department of Health & Environment has adopted the 2013 FDA Food Code as part of the Colorado Retail Food Establishment Rules and Regulations. A requirement under the Rules and Regulations is that food employees and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
The Person in Charge (PIC) must have a way to verify that food employees and conditional employees are informed of their responsibility to report illness information. Examples of ways to verify that employees have been appropriately informed include:
?The ability to provide documentation that all food employees and conditional employees are informed of their responsibility to report illness to management, such as completion of an Employee Health Policy Agreement, or:
?Presenting evidence such as curriculum and attendance rosters documenting that each employee has completed a training program which meets the requirements of the below linked Employee Health Policy Agreement. Ultimately, responsibility for food safety at the retail level lies with retail and food service operators and their ability to develop and maintain effective food safety management systems. There are many tools that industry can use to develop an effective system to achieve active managerial control of foodborne illness risk factors.
An important tool in controlling risk factors inherent in a food establishment is the development and implementation of written procedures or plans. For a printable illness policy template that meets these requirement, please visit: https://www.larimer.org/sites/default/files/uploads/2017/lcdhe-employee-illness-policy-contract.pdf
Employee beverage cups were found stored on the bottom shelf of the prep table next to food across from the smoker and on top of the prep table next to clean dishes across from the warewashing area.
->Locate employee drink cups at handwashing sinks or others areas that are not above food, food preparation areas, clean utensil and equipment and warewashing areas.
->Drink cups were relocated at time of inspection.
Employee was observed touching face and adjusting hat while wearing food handler's gloves, then handling a clean pan while removing cooked chicken from the grill on the cook line.
->Thoroughly wash hands after any activity that can contaminate hands such as cleaning tasks, or touching face or hair.
->Employee washed hands as requested and donned new gloves.
Employee was observed buttering and plating toasted, ready-to-eat English muffins with bare hands.
->Bare hand contact with ready-to-eat foods is not allowed. Use tongs, other utensils, deli papers or gloves to assemble or serve ready-to-eat foods.
->Worker washed hands and put on gloves as requested. English muffin was discarded as requested.
Hand sink to the right of the dishwashing area was found obstructed by a mobile cart rendering it inaccessible for use.
->Handwashing sinks must be kept accessible for use at all times. Do not place or store items in, on, or in front of handwashing sinks.
->Items were relocated so hand washing sink is accessible for use.
Hand towels were stocked but not accessible due to inoperable dispenser at the bar hand sink.
->Provide dispensed hand towels and hand soap at handwashing sinks at all times so workers can properly wash their hands.
->Bar staff fixed the paper towel machine to properly dispense hand towels at the time of the inspection.
Signage notifying employees to wash hands was not present at handwashing sinks throughout the kitchen.
->A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible.
*For a printable hand washing poster please visit: https://www.larimer.org/sites/default/files/uploads/2017/lcdhe-proper-handwashing.pdf
Raw beef was found stored above cooked red peppers in the bottom of the make table cooler across from the fryers on the cook line.
->Keep raw animal foods separate and below produce, prepared foods and other ready-to-eat foods to prevent cross contamination.
->Refrigerator storage was reorganized at time of inspection.
The concentration of chlorine sanitizer in the dish machine by the soda machine in the room with the ice bins was below 50 ppm.
->Dish machine must provide a sanitizer concentration of 50-100 ppm chlorine at the dish surface to sanitize dishes, equipment and utensils. Repair machine as needed. Use sanitizer test kits to verify sanitizer is at correct concentration.
->Staff stated they will use the main dishwasher in the warewashing area until this dish machine is repaired.
The interior plate of the large ice machine in the back kitchen was observed soiled with a black grime.
->Clean and maintain ice machine interior.
Cooked acorn squash at 109-116F was found improperly cooling at room temperature on a shelf above the make tables across from the fryers on the cook line. Staff indicated the food was cooked less than 2 hours prior.
->Quickly cool foods from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 more hours to prevent the growth of microorganisms.
->Foods were placed in the walk-in cooler to allow for rapid cooling.
Salted egg yolk was found stored at room temperature on a lower shelf to the right of the ice cream maker.
->Do not let foods sit out at room temperature. Store foods in a refrigerator.
->Product discarded as requested. See Voluntary Condemnation Agreement.
Egg yolk in a carton at 54F was found cold holding above 41F sitting on top of an ice bath across from the ovens on the cook line. Staff indicated the egg yolk had been in the ice bath for less than 2 hours.
->Cold hold foods below 41 F to prevent the growth of microorganisms.
->Requested the ice bath be refilled and egg yolk moved to cooler to allow for rapid cooling.
Cooked duck rillette and creme fraiche were found with date marks indicating a preparation date of 10/25 in the bottom of the make table coolers next to the standing dessert freezers.
->Ready-to-eat foods that have exceeded 7 day date marking are to be discarded.
->Product discarded as requested. See Voluntary Condemnation Agreement.
The ceiling in the women's staff restroom was found with the ceiling bulging and leaking water.
->Repair and maintain plumbing and fixtures to eliminate leak.
Tile on the cook line and grout in the area to the right of the ice cream maker were found in disrepair.
->Repair physical facilities to be smooth, durable, non-absorbent, and easily cleanable.
Food Safety Resources: