RETAIL FOOD ESTABLISHMENT INSPECTION REPORT
|Facility Name:||COFFEEHOUSE TEN 24 INC|
|Address:||212 1ST ST|
EATON, CO 80615
|Inspection Date:||October 07, 2019|
|Owner:||COFFEEHOUSE TEN 24 INC|
|Inspection Type:||REGULAR INSPECTION|
Proper cooling time and temperature
Comment: (Corrected) Found one quiche covered with plastic wrap in the stand-up cooler in the sandwich area at 50 F. Quiche was still 50 F 15 minutes later. Found another quiche in the bakery display cooler at 47 F. Both quiches were cooked at 6:00 am and had begun cooling in the freezer before moving to refrigerators. Cooked potentially hazardous food shall be cooled from 135 degrees F to 41 degrees F within 6 hours, provided that the food is cooled from 135 degrees F to 70 degrees F within the first 2 hours. Time of observation was 11:45 am. Corrected by uncovering and moving to freezer to complete cooling by 6 hour mark.
Toxic substances properly identified, stored & used
Comment: (Corrected) Found lavender essential oil stored on shelf above sanitizer compartment of three-compartment sinl. Poisonous or toxic materials shall be stored so they do not contaminate food, equipment, utensils, linens or single-service articles. Corrected by moving.
Approved thawing methods used
Comment: (Corrected) Found ground pork that had begun thawing set out on drain board of food preparation sink for duration of inspection. Pork was observed at 64 F. Food shall be thawed in one of the following ways: under refrigeration, completely submerged and with packaging removed under cold running water where it does not allow any portion of ready-to-eat foods to rise above 41 F, or any portion of raw animal food to be over 41 degrees for more than 4 hours, in the microwave or as part of the cooking process, or using any procedure if thawed and prepared for immediate service. Corrected by cooking immediately.
Wiping Cloths; properly used & stored
Comment: (Corrected) Found 3 sanitizer buckets with less than 150 ppm quaternary ammonia. Wiping cloth sanitizer solution shall be maintained clean and at the proper concentration (50-200 ppm chlorine or 150-400 ppm Quaternary Ammonia). Corrected by remixing.
The mission of the retail food inspection program is to prevent food-borne disease (or food poisoning, as it's sometimes called).
The Internet allows us to share inspection information which may help you to make your food purchasing decisions. Reading the inspection
report only, without knowing about the different types of violations, may still lead you to the wrong conclusion about what is safe and what is unsafe.
So, please take a few minutes to familiarize yourself with the inspection process and violation types before reading the inspection reports.
View Sample inspection
Retail food establishments include restaurants, grocery stores, convenience stores, bars, schools, bakeries and more. Inspections are scheduled one to three times per year, depending on the size of the menu, number of people served each day, the cooking processes used, whether or not the establishment has had a foodborne illness outbreak or is in extended enforcement action, or serves a population at higher risk of acquiring a foodborne illness.
Core item means a provision in this Code that is not designated as a priority item or a priority foundation and usually relates to general sanitation, operational controls, sanitation standard operating procedures (SSOPs), facilities or structures, equipment design, or general maintenance.
Priority foundation item includes an item that requires the purposeful incorporation of specific actions, equipment or procedures by industry management to attain control of risk factors that contribute to foodborne illness or injury such as personnel training, infrastructure or necessary equipment, HACCP plans, documentation or record keeping, and labeling;
Priority item means a provision in this Code whose application contributes directly to the elimination, prevention or reduction to an acceptable level, hazards associated with foodborne illness or injury and there is no other provision that more directly controls the hazard and includes items with a quantifiable measure to show control of hazards such as cooking, reheating, cooling, handwashing.
Retail food establishments operate under the Colorado Retail Food Establishment Rules and Regulations. An inspection report is a "snapshot" of the day and time of the inspection. On any given day, the establishment could have fewer or more violations than noted in the report you are viewing. A single inspection may not represent the long-term performance or safety of the business. Also, all violations are recorded during the inspection but as many as possible are corrected before the inspector leaves. Regulatory re-inspections or "follow-ups" are done as necessary.
Retail Food Establishment Scoring
Risk Index Values of Inspection Violations
Restaurants and other retail food establishments are scored using a risk index system. With a risk index system, as when playing golf, the lower the final number, the better. Violations are more heavily weighted when they pose a greater risk to the safe preparation of food. For example, not cooking chicken to the required temperature would pose a greater risk to a consumer's health than a kitchen floor in disrepair. Point values for violations range from 0-25 points.
Excellent - At the time of inspection, the establishment had no serious priority or priority foundation violations associated with cooling, reheating, cooking, refrigeration and hot-holding equipment, cross-contamination between raw animal foods and ready-to-eat foods, employee hygiene, and other items with risk index values of 20 or more points. Some less serious items may be in violation. The risk index range is 0-19 total points.
Good - At the time of inspection, the establishment could have one serious priority or priority foundation violation and other items with risk index values of 20 or more points. Alternatively, the establishment could have one or more secondary violations with risk index values of 5 to 15 points, as well as some core violations. The risk index range is 20-39 total points.
Fair - At the time of inspection, the establishment could have three serious priority or priority foundation violations and other items with risk index values of 20 or more points. The establishment could have one or more secondary violations with risk index values of 5 to 15 points, as well as some core violations. The risk index range is 40-69 total points.
Marginal - At the time of inspection, the establishment could have four serious priority or priority foundation violations and other items with risk index values of 20 or more points. The establishment could have one or more secondary violations with risk index values of 5 to 15 points, as well as some core violations. The risk index range is 70-99 total points.
Unacceptable - At the time of inspection, the establishment could have more than five serious priority or priority foundation violations and other items with risk index values of 20 or more points. The establishment could have one or more secondary violations with risk index values of 5 to 15 points, as well as some core violations. If an imminent public health hazard is present, immediate corrective action and/or closure of the establishment will be required. The risk index range is 100 total points and above.
Retail Food Inspection Search
Some hints for a successful search:
- If you can only remember part of the establishment’s name, try entering the first few letters. Entering part of a name will return all establishments that have names beginning with those letters.
- You can also select a city name together with establishment name.
Each year, the Food Safety Program works to ensure a safe food product when patrons visit area restaurants and other retail food establishments (RFEs). Not only does the EHS Division perform inspections of permanent RFEs, we also inspect temporary events where food is available, and we offer a food safety education class for food service workers and area residents.
In 2017, the EHS Division was responsible for licensing and inspecting 1,253 restaurants and other retail food establishments, including mobile units and temporary events. EHS staff performed 2,759 restaurant/RFE inspections and 144 temporary event inspections. There were 306 voluntary condemnations of unwholesome food, 45 civil penalties, 9 establishment closures for an imminent health risk, and no license suspensions. The EHS Division also conducted ten Weld STAR (food safety) classes, with a total combined attendance of 195 food service workers.
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