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Business Info

Restaurant: CORNER STORE #4126
Address: 4490 S Kipling St, Denver, CO
Total inspections: 11
Last inspection: Oct 5, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

HAND WASHING & TOILET FACILITIES
6c Soap and drying devices unavailable
PUBLIC HEALTH SIGNIFICANCE
Handwashing sinks must be kept clean and well stocked with hand soap and hand towels to encourage frequent use. Hot and cold water must be provided through a mixing valve so employees can properly wash their hands.
IMPROPER CLEANING OF EQUIPMENT AND UTENSILS
12b Non-food contact surfaces
PUBLIC HEALTH SIGNIFICANCE
The surfaces of cabinets, utensil drawers, shelves, the outsides surfaces of refrigerators, hot holding equipment and other nonfood contact surfaces must be cleaned to keep them free of accumulation of food spills, dirt and grease. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of bacteria. Workers may inadvertently transfer this contamination to food. Accumulation of food spills and food residue on nonfood contact surfaces may also be a source of food and harborage of insects, rodents, and other pest.
IMPROPER CLEANING OF EQUIPMENT AND UTENSILS
12c Dishwashing operations
PUBLIC HEALTH SIGNIFICANCE
Prior to washing and sanitizing heavy food residue left on equipment and utensils must be removed. This pre-scraping or flushing of equipment and utensils helps keep wash and rinse water clean and improves the results of washing and sanitizing
Warewashing water temperatures are a critical factor effecting how well dishwashing detergents work to remove organic matter from equipment and utensils. If wash water temperatures are too low, dish detergents can not effectively dissolve and remove oils and animal fats from dirty equipment and utensils. Wash and rinse water must be kept clean. Equipment and utensils washed and rinsed in heavily soiled water results in soiled and inadequately sanitized surfaces.
After washing and saintizing, clean equipment and utensils must be allowed to drain and air-dry before they are stacked and put away. Wet surfaces of equipment and utensils provide an environment that may allow for the growth of microorganisms. Drying equipment and utensils by hand is prohibited. Hand drying of wet equipment and utensils transfers microorganisms from food workers to utensil surfaces. Clean equipment and utensils must be stored off the floor. Pots, pans, glasses must be stored inverted to help protect them from contamination.
PHYSICAL FACILITIES
14d Lighting inadequate
PUBLIC HEALTH SIGNIFICANCE
Light levels are specified so that sufficient light is available to enable workers to read labels, identify toxic materials, recognize the condition of food, utensils and other supplies, work safely and to evaluate cleaning. Sufficient light makes the need for cleaning apparent by making any accumulation of food spills and other soil conspicuous. Lights that are shielded, coated or shatter resistant help prevent breakage and contamination of food, clean equipment, utensils and single service items from fragments of glass should a bulb break.

IMPROPER EQUIPMENT DESIGN AND CONSTRUCTION
10b Non-food contact surfaces
PUBLIC HEALTH SIGNIFICANCE
Non-food contact surfaces of equipment routinely exposed to splash or food debris must be constructed to be smooth, durable, nonabsorbent and easily cleanable. Equipment that does not meet these criteria becomes difficult to clean, allowing soil, moisture, debris and disease-causing bacteria to accumulate.

FOOD TEMPERATURE CONTROL
3b Rapidly reheat to 165 �°F or greater
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.
If the food becomes hot enough during cooking, most disease-causing bacteria and viruses will be destroyed. One exception is a type of bacteria that can form heat-resistant spores (an example is Clostridium perfringens.) However, cooked food can become recontaminated after cooking with bacteria from hands, utensils, coughing, sneezing, etc
FOOD TEMPERATURE CONTROL
3c Hold hot at 135 �°F or greater
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.
Bacterial growth and possible toxin production by some bacteria, can occur in potentially hazardous foods that remain at temperatures between 41oF and 140oF for extended periods of time. Bacterial growth is greatly reduced when food temperatures reach 120oF. It is almost completely inhibited at 140oF.
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.
HAND WASHING & TOILET FACILITIES
6c Soap and drying devices unavailable
PUBLIC HEALTH SIGNIFICANCE
Handwashing sinks must be kept clean and well stocked with hand soap and hand towels to encourage frequent use. Hot and cold water must be provided through a mixing valve so employees can properly wash their hands.
TOXIC ITEMS
8c Improperly used
PUBLIC HEALTH SIGNIFICANCE
Failure to use cleaners, sanitizers, and other chemicals properly can be very dangerous. Directions listed on container labels must be followed correctly. Failure to follow stated instructions could result in injury to workers or customers. Sanitizers must be used at the proper concentrations: Chlorine 50 ppm, Quaternary Ammonia 200 ppm, and Iodine 12.5 ppm. High levels of sanitizers or soaps can leave harmful residues.
PHYSICAL FACILITIES
14a Plumbing not installed/maintained
PUBLIC HEALTH SIGNIFICANCE
It is critical that all plumbing fixtures, water and sewer lines in food establishments be maintained in proper working order. Poorly maintained plumbing systems may result in potential heath hazard such as cross connections, the back up of sewage, or leakage. These conditions may directly result in the contamination of food, equipment, utensils or paper goods. They can also adversely affect the ability of food handlers to adequately wash their hands, an establishment’s warewashing operations and increase the potential for cross contamination of food and equipment and utensil.
Toilet rooms and facilities must be of sanitary design and kept clean and in good repair to help prevent contamination of food preparation areas, to motivate employees to maintain a high degree of personal hygiene and to use good sanitary practices. Doors to toilet rooms must be kept closed to help prevent the possible spread of disease-causing microorganisms by flies.

PERSONNEL
2f Training needed
PUBLIC HEALTH SIGNIFICANCE
Food workers must have a basic understanding of food safety as it relates to the job or task they are doing. Dishwashers must know how the dishmachine they operate sanitizes and when they should be washing their hands. Cooks that reheat foods must know the temperature requirements for reheating. Employees who are required to cool foods must know what the temperature requirements are for cooling. The more knowledgeable the food handler is, the safer the food handling practices in the establishment should be.
SANITATION RINSE
4c In place
PUBLIC HEALTH SIGNIFICANCE
All equipment, utensils and food contact surfaces must be properly washed and then sanitized to minimize food contamination. Washing is the removal of food residue or soil from surfaces. Sanitization is the application of heat or chemicals on cleaned surfaces that results in a 99.999% reduction of disease-causing microorganisms. There are many different types of sanitizers that can be used in food establishments. The most common include: hot water between 165oF and 180oF, chlorine mixed at a concentration of 50 ppm, quaternary ammonia mixed at a concentration of 200 ppm, and iodine mixed at a concentration of 12.5 ppm.
Establishments will often have equipment that needs to be washed and sanitized, but is too large to fit into warewashing sinks or dishmachines, or is not designed to be submerged in water. This equipment must be washed and sanitized “in place”. Surfaces must be washed with a detergent solution to remove food residue, then rinsed free of detergents with clean water and then sanitized with an approved sanitizer.

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Takes reservations:

Yes No

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
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4. Denver County, CO Restaurants