HomeMy WebLinkAboutLa Nonna 12.12.2018.pdf COLORADO
a't Department of Public
Health&Environment
Dedicated to protecting and improving the health
and environment of the people of Colorado Permit ID 20-RFA18-0001366
Eagle County Environmental Health Address 100 Meadow Vail, CO 81657
Department
P.O. Box 179 Facility DBA La Nonna Ristorante
Eagle, CO 81631 Permit Type Restaurant Application Total Time 1.830 hours
Insp Date 12/12/2018 Inspection Type Pre-Operational Inspection
IN=In Compliance OUT=Out of Compliance NO=Not Observed NA=Not Applicable COS=Corrected On-Site During Inspection R=Repeat Violation
---=Not Applicable
FOOD SOURCE COS R IN OUT NO N/A
1.a.Approved source (FBI)-Critical V
Comments:
Please hold on to shell stock tags for clams and mussels for 90 days since cooking will not
destroy all forms of pathogenic bacteria at high temperatures.
1.b. Wholesome,free of spoilage-Critical ✓
1.c. Cross-contamination (FBI)-Critical ✓
1.d. HACCP plan-Critical ✓
1.e. Date marking-Critical ✓
1.f. Consumer Advisory-Critical ✓
PERSONNEL COS R IN OUT NO N/A
2.a. Personnel with infections restricted (FBI)-Critical ✓
2.b. Wounds properly covered -Critical ✓
2.c. Hands washed as needed (FBI)-Critical ✓
2.d. Hygienic Practices(FBI)-Critical ✓
2.e. Smoking, eating, drinking-Critical ✓
2.f. Demonstration of knowledge-Critical ✓
2.g. Preventing food contamination from bare hands(FBI)-Critical ✓
FOOD TEMPERATURE CONTROL COS R IN OUT NO N/A
3.a. Rapidly cool foods to 41°F or less (FBI)-Critical ✓
3.b. Rapidly reheat to 165°F or greater(FBI)-Critical V
3.c. Hot hold at 135°F or greater(FBI)-Critical ✓
3.d. Required cooking temperature(FBI)-Critical ✓
3.e. Cold hold at 41°F or less(FBI)-Critical V
3.f. Food thermometer(probe-type)-Critical V
3.g.Adequate equipment to maintain food temperatures (FBI)-Critical V
SANITATION COS R IN OUT NO N/A
4.a. Manual Sanitization-Critical ✓
4.b. Mechanical Sanitization-Critical ✓
4.c. In-Place Sanitization-Critical ✓
WATER SEWAGE PLUMBING COS R IN OUT NO N/A
5.a. Safe water source-Critical ✓
5.b. Hot&cold water under pressure-Critical
IN=In Compliance OUT=Out of Compliance NO=Not Observed NA=Not Applicable COS=Corrected On-Site During Inspection R=Repeat Violation
---=Not Applicable
5.c. Backflow, backsiphonage-Critical ✓ ✓
Corrected On-Site: Yes Repeat: No Correction Method: No Follow-Up Required
Comments:
5-202C: A hose is attached to water outlet without backflow protector.
The Y valve on the mop sink is down stream from the atmospheric vacuum breaker. A back
flow prevention device needs to be installed on hose side of the Y valve to prevent possible back
flow into the water supply. Correct now by disconnecting hose after each use and install a back
flow device before the operational inspection scheduled with in 30 days. A hose bibb vaccum
breaker a Watts 1011 which is available at local plumbing supply stores. to be installed prior to
opening'
The two compartment sink is directly connected to the floor mounted grease trap does not
discharge to the floor sink or have an air gap to prevent possible back flow. In reputation of the
International Plumbing code will determine requirements for back flow prevention of a two
compartment sink.
5.d. Sewage disposal-Critical ✓
HANDWASHING FACILITIES COS R IN OUT NO N/A
6.a.Adequate number, location (FBI)-Critical ✓
6.b.Accessible(FBI)-Critical ✓
6.c. Soap&drying devices available(FBI)-Critical ✓ ✓
Corrected On-Site: Yes Repeat: No Correction Method: No Follow-Up Required
Comments:
5-208D: Hand sink in the facility is not equipped with soap,towels or other approved drying
devices.
The restroom and kitchen hand washing sink require soap towels prior to operation of the food
establishment. Correction to be confirmed at 30 days operational inspection.
PEST CONTROL COS R IN OUT NO N/A
7.a. Evidence of insects or rodents-Critical V
7.b. Pesticide application-Critical V
7.c.Animals prohibited-Critical V
POISONOUS OR TOXIC ITEMS COS R IN OUT NO N/A
8.a. Properly stored-Critical V
8.b. Properly labeled-Critical V
8.c. Properly used -Critical V
FOOD LABELING/PROTECTION COS R IN OUT NO N/A
9.a. Original container, properly labeled V
9.b. Food protected from contamination V
EQUIP DESIGN/CONSTRUCTION COS R IN OUT NO N/A
10.a. Food contact surfaces V
10.b. Non-food contact surfaces V
10.c. Dishwashing facilities V
IN=In Compliance OUT=Out of Compliance NO=Not Observed NA=Not Applicable COS=Corrected On-Site During Inspection R=Repeat Violation
---=Not Applicable
TESTING DEVICES COS R IN OUT NO N/A
11.a. Refrigeration units provided with accurate, conspicuous thermometer V
11.b. Dishmachine provided with accurate thermometer&gauge cock V
11.c. Chemical test kits provided, accessible V
CLEANING OF EQUIP/UTENSILS COS R IN OUT NO N/A
12.a. Food contact surfaces V
12.b. Non-food contact surfaces V
12.c. Dishwashing operations V
12.d.Wiping cloths V
UTENSILS/SNGL SVC ARTICLES COS R IN OUT NO N/A
13.a. Utensils provided, used, stored V
13.b. Single service articles stored, dispensed, used V
13.c. No re-use of single-service articles V
PHYSICAL FACILITIES COS R IN OUT NO N/A
14.a. Plumbing: installed, maintained V
14.b. Garbage and refuse V
14.c. Floors,walls, ceilings V
Comments:
finish the back wall under the bar across from the mechanical glass washer.
14.d. Lighting V
14.e. Ventilation V
14.f. Locker rooms V
14.g. Premises maintained V
14.h. Separation of living, laundry V
14.i. Restroom facilities V
OTHER OPERATIONS COS R IN OUT NO N/A
15.a. Personnel: clean clothes, hair restraints, authorized V
15.b. Linen properly stored V
Inspector's Comments
Reviewed report with Jonny Law and emailed to jonny@rockymountainconstructiongroup.com
Operational inspection scheduled with in 30 days. License approved for food service operations.
Simone, 2/2018 127;41 PM} 12/12/2018 1:32:49PM
Person In Charge(Signature)
63 .
I 1
Bill CarlsnnfT 1V2415 127;41 PM} 12/12/2018 1:32:49PM
Inspector(Signature)