The facility is serving undercooked eggs, meat and fish without a consumer advisory that contains a disclosure statement and that is specific to the items it serves undercooked. Employees on the cook line were observed donning gloves without first washing their hands. An employee was observed touching ready-to-eat tomatoes with their bare hands. In the cook line cold-top refrigerator, deli ham was 69°F, roast beef was 55°F, salsa was 46°F, ranch was 45°F, and sliced cheese was 54°F. In a tub by the grill, cooked potatoes were 66°F. Chemical spray bottles in the ware-washing area and in the mop sink room were not labeled as to their contents. Sanitizer used to clean coffee cups was greater than 200ppm chlorine. Foil was used to cover the surface under glasses in the the server station. The fan guard in the walk-in refrigerator was soiled with dust. Dry wiping clothes with less than 50ppm chlorine or less than 100ppm quaternary ammonia were present on the cook line. The concentration of sanitizer in the bucket in the server station was less than 100ppm quaternary ammonia. The scoop handle in the server station ice bin was stored in contact with ice. Tongs were stored hanging on stove handle on the cook line.
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