Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Critical Item | Oct 11, 2013 | 60 |
|
Follow-Up | Oct 22, 2013 | 85 |
|
Follow-Up | Nov 15, 2013 | 95 |
Two moldy bell peppers and one moldy tomato were stored with other wholesome produce in the walk-in refrigerator. Two bottles of whiskey (one at each bar) were adulterated with flies. Cream was stored in the drink ice at the main bar.
An employee was observed putting on gloves on the cookline without first washing hands. An employee was observed changing gloves on the cookline without washing hands.
An employee was observed filling a pan at the West cookline hand sink.
An employee stated that they do not use a separate wiping cloth bucket for raw meats. An employee stated that they do not wash onions prior to cutting.
Ginger mayo and ranch dressing in the middle cookline cold-top were 47°F.
Hot and cold water were not provided at the North bar 3-compartment sink. Hot and cold-water were not provided at the left faucet of the kitchen 3-compartment sink. Cold water was not provided at the main bar 3-compartment sink.
All three hand sink drain lines at both bars were detached and draining to the floor.
An unlabeled chemical spray bottle was present on the chemical rack in the dish area.
10/22/13 Moldy green peppers were stored with other wholesome peppers in the walk-in cooler.
10/22/13 Ginger mayo was 56°F, ranch was 52°F in the middle cookline cold-top.
10/22/13 Hot and cold water were not provided at the North bar 3-compartment sink.
11/15/13 Ranch dressing in the main cold-top was 44°F.
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Address |
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---|---|---|
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Restaurant representatives - add corrected or new information about Bar Louie Southglenn, 6911S Vine St, Centennial, CO 80122 »