Inspection Comments

An inspection was conducted today with the following noted:

• Cold held foods found at 41 F and below
• Good hand washing by employees observed
• Good glove and utensil use to prevent bare hand contact with ready to eat foods observed
• Foods found properly date marked
• Hand sinks found stocked with soap and paper towels, hot water provided

Violation Comments

No documentation that at least one member of staff has been certified as a food protection manager. 

->It is required that at least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service is a certified food protection manager. A copy of certification must be available on site for review.

*Have at least one member of staff in a leadership position complete the certified food protection manager level course. Then keep a copy of their certificate on site at the establishment available for review. The link below is a resource to our website where you can sign up for the certification class.

~For a list of Certified Food Protection Manager training classes and exams, please visit: https://www.larimer.org/health/safety-sanitation-programs/food-safety-program/food-safety-resources/certified-food 

There was no documentation that employees have acknowledged their responsibility to report illness to management.

->Establishment should develop a written sick employee policy. The policy should address the employee requirement to report to management that they are ill, when to exclude a food employee who is sick, when the food employee can return to work, and how the excluded food employee is to be managed upon return.

*Print out resource below and have all member of staff sign their own copy. Keep signed copies on site at the establishment for review.

~For a sample Employee Illness Policy Contract please visit: https://www.larimer.org/sites/default/files/uploads/2017/lcdhe-employee-illness-policy-contract.pdf 

Staff stated that they clean cutting boards at the end of the night.

->In use equipment and utensils such as cutting boards, slicers, knives, and tongs, held at room temperature, must be washed in a detergent solution, rinsed and then sanitized (50-100 ppm chlorine/150-400 ppm quaternary ammonia) at least once every 4 hours to prevent accumulation of food residue and the growth of microorganisms. Set up a schedule to ensure equipment and utensils are pulled to clean and sanitize every 4 hours.

*Staff should implement a new procedure where they clean the cutting boards and in use utensils every 4 hours. 

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Staff stated they were cleaning the deli slicer with only sanitizer.

->In use equipment and utensils such as cutting boards, slicers, knives, and tongs, held at room temperature, must be washed in a detergent solution, rinsed and then sanitized (50-100 ppm chlorine/150-400 ppm quaternary ammonia) at least once every 4 hours to prevent accumulation of food residue and the growth of microorganisms. Set up a schedule to ensure equipment and utensils are pulled to clean and sanitize every 4 hours.

*Implement a clean in place procedure where the deli slicer is sprayer and cleaned with dish soap, then rinsed and finally sanitized. 

Chili was found being hot held at 123-126F on the cook line across from the deli meats make table cooler. Staff stated they heat the chili directly in the food warmer.

->Quickly reheat commercially processed or canned food products to greater than 135 F prior to hot holding. After reheating, hot hold above 135 F to prevent the growth of microorganisms.

*Chili was heated up 3 hours prior to inspection. Staff reheated the chili in the microwave so it reached temperatures above the required 135F for reheating commercially processed foods before returning it to the steam table. Staff should reheat all of their hot holding to 135F before placing them into steam tables.

When discussing the cleaning procedure for the deli slicer the staff was observed cleaning it with a disinfectant level cleaner.

->Poisonous or toxic materials can not be used in a way that may contaminate food and food contact surfaces. Use according to manufacturer label directions.

*Disinfectant cleaner is not approved for cleaning of food contact equipment because that level of toxic cleaner can potentially contaminate food products during the slicing process. Staff should use food contact approved sanitizers to clean their in use equipment.