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Business Info

Restaurant: BLACK CROWN LOUNGE
Address: 1446 S Broadway, Denver, CO
Total inspections: 3
Last inspection: Jun 27, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

FOOD SOURCE
1b Unwholesome; signs of spoilage
PUBLIC HEALTH SIGNIFICANCE
Canned or hermetically sealed foods must be handled so as to maintain container and product integrity. Dented and damaged containers allow for the contamination of the food within the container. This contamination can result in the growth of disease-causing bacteria or spoilage of the can’s contents. Food establishments are required to inspect can goods for damage. Damaged goods are not to be used. They must be disposed of or be segregated and held in designated areas pending proper disposition.
PERSONNEL
2d Poor hygienic practices
PUBLIC HEALTH SIGNIFICANCE
Retail food establishments must have a Health Department approved Hazard Analysis Critical Control Point (HACCP) plan in place when vacuum packageing or when conducting other forms of modified oxygen packaging (MAP). Foods not properly processed using MAP techniques are prone to the growth of botulism. All MAP processed foods must be held refrigerated at 41oF or less until cooking or service. Shelf life of MAP foods are not to exceed 10 days.
FOOD TEMPERATURE CONTROL
3f Food thermometer not available
PUBLIC HEALTH SIGNIFICANCE
Most food poisonings are associated with foods held at temperatures between 41oF and 140oF for extended periods of time. Health Department inspections stress temperature control of potentially hazardous food.
Because food temperature control is so critical in assuring food safety all foods establishment must have and must use an accurate thermometer to check food temperatures. Food product thermometers are to be scaled 0—220oF. They must be accurate to +/-2oF. Food workers need to verify that foods are being properly cooled, that they are reheated to 165oF, that they are cooked to the required temperatures, that they are held hot above 140oF, etc. by using a thermometer.
TOXIC ITEMS
8b Improperly labeled
PUBLIC HEALTH SIGNIFICANCE
The accidental contamination of food and food contact surfaces with cleaners, sanitizers or other chemicals can cause serious illness or injury. Distinct labels on chemical containers help ensure that poisonous or toxic materials are properly stored and used.
FOOD LABELING AND PROTECTION
9b Food unprotected from contamination
PUBLIC HEALTH SIGNIFICANCE
Freezing prevents microbial growth in foods, but usually does not destroy all microorganisms. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers. If the food is then refrozen, significant numbers of bacteria may be preserved in the food.
Disease-causing organisms can contaminate and/or grow in food that is not stored properly. Drips from condensation and drafts of unfiltered air can be sources of microbial contamination for stored foods. Shoes carry contamination onto the floors of food preparation and storage areas. Raw meats and poultry can contaminate cooked and ready to eat foods if stored above these ready to eat items. Even trace amounts of refuse or wastes present in toilet rooms, rooms used for dressing, storing garbage or tools, or rooms housing machinery can become sources of food contamination.
TESTING DEVICES
11c Chemical test kits not provided; inaccessible
PUBLIC HEALTH SIGNIFICANCE
The temperature of the wash and rinse water is a critical factor effecting cleaning and sanitizing of equipment and utensils. It is important that warewashing machines and high-temperature three-compartment warewashing sinks are therefore equipped with accurate thermometers to measure water temperatures. Sanitzer test kits must also be provided and used by food workers to ensure that the concentration of any chemical sanitizers being used are correct. Warewashing machines are required to operate at specific water flow pressures. Water flow pressure can greatly effect how well a dishmachine will sanitize. Low water flow pressure results in inadequate spray patterns and incomplete coverage of the equipment and utensils being washed. Excessive flow pressures will atomize water droplets and again result in incomplete coverage. A pressure gauge installed on the dishmachine’s final rinse line allows workers to monitor the water flow pressure of a dishmachine.

PERSONNEL
2g Bare hand contact
PUBLIC HEALTH SIGNIFICANCE
Touching ready-to-eat foods (i.e. foods that will not go through a further cooking process prior to serving) with bare hands increases the risk of the spread of foodborne illness. Ready-to-eat foods cannot be handled with bare hands but may be handled with gloved hands, tongs, or other utensils.
FOOD TEMPERATURE CONTROL
3e Hold cold at 41 �°F or less
PUBLIC HEALTH SIGNIFICANCE
Most food poisonings are associated with foods held at temperatures between 41oF and 140oF for extended periods of time. Health Department inspections stress temperature control of potentially hazardous food.
The rate of bacterial growth and possible toxin production by some bacteria, can be greatly reduced when foods are held at temperatures of less than 41oF. This cold holding temperature does not generally kill the bacteria that may be present in food, but will slow or inhibit their growth.
Bacterial growth and possible toxin production by some bacteria, will occur in potentially hazardous foods that remain at temperatures between 41oF and 140oF for extended periods of time. If a food is held “off” temperature (between 41oF and 140oF) for only a short time, no significant bacterial growth or toxin production should occur. When time is used to control bacterial growth, potentially hazardous foods can be held off temperature for only four hours or less. After this time any food product that has not been served must be discarded. Operations that use time as a control must develop a plan that outlines food handling procedures, identifies when a food item is removed from temperature control and when it is to be disposed of. This plan must be approved by the health department.
WATER * SEWAGE * PLUMBING SYSTEMS
5c Unprotected backflow, back siphonage
PUBLIC HEALTH SIGNIFICANCE
Plumbing connections between potable or drinking water plumbing systems and non-potable water systems are called cross connections. Cross connections can occur in many different ways in a food establishment. The simplest may be a hose attached to a faucet that is dropped into a container or sink filled with non-potable, contaminated water. In this example there is a direct connection between the building’s potable water system and the contaminated or non-potable water in the container or sink. To prevent the “backflow” of contaminated water back into the building’s water system caused by siphonage, a proper backflow protection device must be installed on the faucet where the hose is attached. Backflow devices must be correctly installed to assure their proper operation and maintenance. Backflow devices must be installed on all faucets or hose bibs where a hose can be attached, on soap and other chemical dispensing systems that are plumbed to the buildings water systems, on water lines to dish machines and in soft drink carbonator systems. To prevent the possibility of sewage contacting food or backing up into fixtures such as food preparation sinks, warewashing sinks, ice bins, refrigerators or dishmachines, the drainage systems from these fixtures must drain through an “air break” before entering the sewer. This physical gap in the drain line does not allow waste water to back up into fixtures if a sewage back up should occur.
PEST CONTROL
7b Inappropriate pesticide application
PUBLIC HEALTH SIGNIFICANCE
Effective and approved measures must be taken to control insect, rodents, and other pests that may get into food establishments. Effective pest management includes: a) preventing entry of pests into the establishment by providing tight fitting doors and threshold, keeping outside door closed, and sealing off any cracks or openings in foundations or around utility penetrations. b) Depriving them of food, water and shelter by keeping the premises clean, free of the acclimation of refuse, garbage and food spills. c) Kill what gets in with the use of traps or pesticides. Only approved pesticides, registered for application in food establishments can be applied. All pesticides must be used according to label directions. Rodent baits must be contained and dispensed form closed, tamper proof bait stations. The use of open bait stations or tracking powder pesticides can result in the pesticides being dispersed throughout the food establishment and ultimately contaminating food and food contact surfaces.

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Takes reservations:

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Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Colorado small cities
2. Colorado smaller cities
3. Colorado
4. Denver County, CO Restaurants