HomeMy WebLinkAboutCORRESPONDENCE - RFP - 7108 SNACK BAR CONCESSIONAIRE FOR EPIC & CITY PARK POOL (3)LARIMER
COUNTY
Larimer County
Department of Health & Environment
1525 Blue Spruce Drive
Fort Collins, CO 80524-2004
(970) 498-6776 Estes Park (970) 577-2050
Establishment
Pageof 3
License Posted: Yes No
Est. #
_ Travel Time Time In Inspection Time
Address ` '- /O. 67Q
" r s
Date / Follow-up Requ d Number of Repeat Seating Square Avge weekly Purpose
2 z2�� Yes / � Critical Violations Capacity ` 6 Footage �Sn D meal vol.
All listed violations must be corrected by the times specified by the regulatory authority. Failure to comply with any time limits may result in the initiation of administrative or legal regulatory action including civil
penalties up to $1000 and/or cessation of operation. An opportunity for appeal of the inspection findings and time.limitations will be provided if a written request for an administrative hearing is filed with the
Department within five (5) days following the date of receipt of inspection. If the request for a hearing is received, a hearing shall be held no sooner than twenty (20) days after the operator is notified of the hearing.
CRITICAL ITEMS relate directly to foodborne illness Value NON -CRITICAL ITEMS can become serious problem Value
I.
Food supplies:
1. Approved source.
15
2. Containers free of damage, dents, swells.
15
3. Free of spoilage & adulteration.
15
4. HACCP plan for MAP.
15
5. No service of raw / undercooked animal food / sprouts
5
to highly susceptible individuals.
3.
Temperature control for potentially hazardous foods: foods maintained at < 41° F
or >l35° F. Cool quickly from 135°F. to 70°F in two hours and from 70oF to 41°F
in four hours. Use shallow, uncovered pans in refrigerator or ice bath with
frequent
stirring. NO COOLING AT ROOM TEMPERATURE!
1. Cooling Procedures.
20
2. Rapid reheat>I65°F.
20
3. Hot holding > 135°F.
15
4. Cold holding <41°F.
15
5. Adequate cooking.
20
6. Time as a control.
15
7. Product thermometers used, accurate.
5
4.
Equipment adequate to maintain safe food temperatures.
20
6.
Foods safely thawed at <41°F; in a refrigerator, under cold running
15
water, by microwave, or by cooking.
7.
Re -service and cross contamination:
1. Unwrapped & potentially hazardous foods not re -served. No self
20
service of raw animal foods.
2. Cross contamination from equipment, roduce washed.
20
11.
Employee health:
1. Sick employees restricted from handling food and utensils.
20
2. Cuts, bums, bandages covered.
20
12.
Employee practices:
1. Hands washed as needed.
20
2. Good hygienic practices, no common towels.
10
3. Smoking, eating, drinking.
5
4. Demonstration of knowledge / training needed.
15
5. Ready -to -eat food protected from bare hands.
20
20.
Warewashing & sanitizing:
1. Three compartment sink: wash, rinse, sanitize, air dry. 50 ppm
10
chlorine o'r 200 ppm quaternary ammonia or 12.5 ppm iodine
for one minute.
2. Warewashing machine: 180°F final rinse or 50 ppm chlorine at
10
dish level.
3. In -place equipment & CIP system: wash, rinse & sanitize.
10
27.
Water supply:
1. Safe, adequate water source.
15
2. Hot and cold water under pressure provided at all times.
10
28.
Sewage & wastewater properly disposed of. Disposal system
15
adequate.
30.
No connections between potable water & waste water. Proper
10
backflow devices provided.
31.
Handwashing sinks & toilet facilities:
1. Handwashing sinks & toilets provided.
15
2. Handwashing sinks accessible.
10
3. Hand soap, dispensed hand towels/hand dryer.
5
35.
Pest control:
I. Evidence of rodents.
10
2. Evidence of insects.
10
3. Pest control & pesticide application.
15
4. Prohibited animals.
5
41.
Chemical handling:
1. Properly labeled.
5
2. Stored separately.
10
3. Properly used.
15
Critical Items Require Immediate Corrective Action
Visit the Food Inspection Reporting web site at
wwwJarimer.org/food
2.
Food containers properly labeled.
1
5.
Accurate, conspicuous thermometers in refrigerators/hot holding
cabinets.
I
8.
Food protected from contamination; covered, off floor, raw meats
stored below cooked & ready to eat foods.
2
9.
Proper utensils provided & used.
2
10.
In -use dispensing.utensils properly stored. b
1
13.
Clean cloths & aprons, hair restrained, authorized personnel only.
1
14.
Food contact surfaces maintained, non -toxic, smooth, durable, non-
absorbent, easily cleanable.
2
15.
Non-food contact surfaces maintained, constructed to be smooth,
durable, non -absorbent, easily cleanable.
1
16.
Warewashing facilities provided, properly designed, installed,
maintained and operated.
2
17.
Warewashing facilities provided with,accurate thermometers,
chemical test kits, pressure gauge.
I
18.
Soiled equipment, dishes & utensils; scraped, preflushed, soaked.
I
19.
Wash and rinse water clean '& hot.
2
21.
Wiping cloths saturated with 50 ppm chlorine, 200 ppm quaternary
ammonia or 12.5 ppm iodine.
1
22.
Cutting boards, work counters, slicers, grinders, utensils and other
food contact surfaces clean.
2
23.
Non-food contact surfaces clean.
1
24.
Clean equipment & utensils air dried and properly stored, handled to
prevent contamination.
I
25.
Single service articles properly stored, dispensed & used.
I
26.
No re -use of single service articles.
2
29.
Plumbing properly installed and maintained.
I
32.
Toilet rooms enclosed, doors closed, toilet paper & waste receptacles `' ..
provided. Adequate number of fixtures.
2
33.
Recycle, garbage and refuse containers maintained, adequate number,
covered when located outdoors.
2
34.
Recycle, garbage and refuse areas clean, maintained and properly
constructed.
1
36.
Floors clean, maintained, constructed to be easily cleanable. Base
cove provided.
37.
Walls & ceilings.clean, maintained, constructed to be easily
cleanable.
1
38.
Lighting adequate, shields provided.
1
39.
Rooms & equipment:vented as required.
1
40.
Employee personal items properly stored and separated.
1
42.
Premises clean, maintained, free of unnecessary articles. Maintenance
equipment properly stored. Outer openings protected from entry of pests.
I
43.
Complete separation of living, sleeping & laundry from food &
warewashing areas.
1
44.
Clean & soiled work clothing, linens properly stored.
I
Risk Index Rating:
Inspection Type:
❑ Key Item ❑ Complete
Inspected By:c
Phone: 5-157 &_., -
Received By-
Larimer County Department of Health & Environment
Establishment Inspection Report
Establishment Name:
The Hydro Concessions
Page 2 Of
Address
Date 02/22/2010
Received By:
Inspected By: PR
Item Wt
REMARKS
Corrected.
Upon
Inspection
Correct By
(mmlddlyy)
Change of ownership inspection conducted this date noting the following:
The menu for this operation is nto stay basically the same as the center had operated in the past.
This menu consists of prepackaged foods and bottled or canned soft drinks. Fountain style soft
drinks, and microwaveable hot foods.
Be advised any change in menu or equipment may require the establishment go through plan and
specification review (including required fees) prior to approval and operation. The new owner
indicated that there would be a ninety day period prior to alteration of menu and addition or
subtraction of menu items or equipment.
The following noted for correction:
23/1
36/37-1
Thoroughly clean syrup lines behind bag -in -box boxes and thoroughly clean floors and walls in
this area. Maintain in sanitary condition.
02/22/10
Thereare two areas that are used by the concessions. There is a domestic kitchen used for birthday
parties and staff coffee, etc. A commercial freezer and a sliding glass door merchandiser ar
available in this kitchen area. Be advised that the commercial refrigeration and freezer in this
kitchen area are approved for use with the concession and domestic is not approved. There should
not be any use of the commercial equipment with or for domestic activities.
The second is the basement dry storage area that is used for dry storage (cups, lids, etc.) painted
wood shelving is provided and found in sanitary condition at time of inspection.
This operation must be provided with at least one metal stem thermometer scaled 0-2200 F, food
grade gloves, finger cots (usually in first aid kit), approved sanitizer and test kit at time of
opening and at all times thereafter.
Completed 2010 Retail Food Establishment License Application and fee ($255.00 restaurant 0-100
seating) has been provided to the department.
All refrigedration must hold temperature less than 41°F and freezers 0°F at all times.
Hand wasing sinks are provided with hot and cold running water under pressure, dispensede paper
rowels ana liana wasmng soap.
,
-
Larimer County pepartme`of Health &Environment
nt
. Y t
Establishment Inspection Report'
Establishment Name: The Hydro Concessloris
t t
page Of , s
Address
Date` r ; 02/22/201oa t
Received By:Inspected"By
PR yF
Item Wt
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Corrected
Correct By
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