An employee was observed wearing gloves to clean/handle dirty dishes and then used same gloves on food during food preparation and employee did not change gloves and wash hands in between task changes. An employee was observed rinsing off gloves. Kimchi was 45°F and pork was 45°F in the cook line cold-top refrigerator. A live cockroach was observed in the hot hold box on the cook line. Dead cockroaches were observed in the top interior of the cook line cold-top refrigerator, under the cook line stove, and by the front chest freezer. Chemicals were stored net to clean dishes, a container of food, and next to single-use food storage bags on the top of the chest freezer. A box of yams was stored on the floor of the cook line. Cooked yams were stored uncovered on the front counter. Three home-use stand up freezers were in-use at the establishment. A home-use refrigerator/freezer combo was in-use at the establishment. The interior of the home-use refrigerator/freezer combo was soiled with food debris. The interior of the chest freezer was soiled with a build up of ice. The preparation table was soiled with debris under the Hobart table-top slicer. The exterior of the large stand mixer was soiled with food debris. The cold-top refrigerator door gasket was soiled with food debris. The side of the fryer was soiled with grease. The grill hood was soiled with dust. The top of the home-use stand up freezer was soiled with dust. Several single-use food containers were being re-used to house other foods. The wall by the fryer was soiled with grease. The floor under the cook line equipment was soiled with grease and debris. The floor under the dry storage rack was soiled with debris. There were many items not pertaining to the operation of the establishment being stored in the establishment. The items stored in the cupboard under the kitchen table were stored in a disorderly fashion.
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