Pony M Cake: inspecciones de salud – Boulder County, CO

3 sept 2025 · Re-Inspection

Aprobado

Hallazgo Alimentos no protegidos contra la contaminación
Los alimentos se guardaban o manipulaban de una forma que podía permitir que les llegaran gérmenes u otros materiales, como carne cruda guardada encima de comida lista para comer o alimentos sin cubrir. La contaminación cruzada es una causa común de enfermedades transmitidas por alimentos.
Redacción oficial (en inglés): 5. Procedures for responding to vomiting and diarrheal events. No written procedure available upon request. 2-501.11 Clean-up of Vomiting and Diarrheal Events. Facility must have procedures for employees to follow when responding to vomiting or diarrheal events... The procedures should address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomit or fecal matter. Inspector emailed procedure and OCL instructions.

3 sept 2025 · Routine

Reinspection Required

Hallazgo Problemas con el lavado de manos
El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
Redacción oficial (en inglés): 1. Person in charge present, demonstrates knowledge and performs duties. 2-103.11 Person-In-Charge-Duties. Observed no person-in-charge present, no manager on duty to routinely monitoring employee handwashing, temperatures of TCS foods and other responsibilities leading to violations. Persons preparing food in kitchen area not knowledgable regarding proper food handling practices. 2-101.11 Assignment (A) the permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation.
Hallazgo Problemas de permisos, capacitación o avisos
Faltaba o estaba vencido un permiso obligatorio, un certificado de seguridad alimentaria, un gerente capacitado o un aviso que debe estar a la vista. Estos demuestran que el negocio cumple las reglas y tiene personal capacitado.
Redacción oficial (en inglés): 2. Certified Food Protection Manager. No CFPM was present at time of inspection. 2-102.12 The person in charge must be a certified food protection manager who has passed a test that is part of an accredited program.
Hallazgo Problemas con el lavado de manos
El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
Redacción oficial (en inglés): 06 - Proper eating, tasting, drinking, or tobacco use. Observed food handler with open food container, consuming food over open containers of ingredients, and on food prep table. While actively eating this food handler got up to prepare food and bring to front of house to be served to consumer, then returned to food prep area, sat in chair and continued eating on food prep table. 2-401.11 An employee shall eat, drink, or use any form of tobacco products only in designated areas where the contamination of exposed food; clean equipment, utensils and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employees hands; (2) The container; and (3) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Education provided, food items relocated upon request, food prep surfaces to be washed rinsed and sanitized.
Hallazgo Problemas con el lavado de manos
El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
Redacción oficial (en inglés): 8. Hands cleaned and properly washed. Observed food handler touching soiled dishes then moving to food prep without washing hands. Observed another food handler eating personal food then preparing food for consumers without washing hands first. These food handlers in the kitchen changed tasks numerous times incluidng leaving kitchen and returning to kitchen to continue kitchen tasks without washing hands. When asked these food handlers to wash hands, they were not able to demonstrate appropriae hand washing techniques including washing hands appropriately for 20 seconds. 2-301.14 When to Wash: immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single use articles and:(A) After touching bare human body parts other than clean hands and clean, exposed portions of arms;(B) After using the toilet room; (C) After caring for or handling service animals; (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products, eating, or drinking; (E) After handling soiled equipment or utensils, (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready to eat food; (H) Before donning gloves to initiate a task that involves working with food; and (I) After engaging in other activities that contaminate the hands. 2-301.12 Cleaning Procedure. Food employees shall clean their hands and exposed portions of their arms, for at least 20 seconds.
Hallazgo Problemas con el lavado de manos
El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
Redacción oficial (en inglés): 9. No bare hand contact with ready to eat food. Observed food handler preparing sweet potatoes mash, touching food with bare hands and pushing to center of sheetpan. 3-301.11(B) Preventing Contamination from Hands, Ready-To-Eat foods. Food employees may not contact exposed, ready to eat food with their bare hands and must use suitable utensils such as single-use gloves, deli tissue, spatulas, tongs, or dispensing equipment.
Hallazgo Problemas con el lavado de manos
El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
Redacción oficial (en inglés): 10 - Adequate handwashing sinks properly supplied and accessible. Hand washing sink in kitchen was blocked by mop bucket and mop. Soiled wet wiping cloths drapped over basin of sink. 5-205.11 Using Handwashing Sink-Operation and Maintenance. A handwashing sink should be maintained so that it is always accessible for employee use and used for no other purpose other than handwashing. Employee moved mop bucket to make sink accessible and removed wiping cloths.
Hallazgo Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): 15. Food separated and protected. Observed raw shell eggs in reach-in refrigerator stored above ready to eat (RTE), opened container of dairy product, employee says is condensed milk used in drinks. Not heated or cooked prior to use, is RTE as it is in the container. 3-302.11 15. Food separated and protected. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation. Food must be protected from cross contamination by separating raw animal food during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods, and fruits and vegetables before they are washed. Corrected during inspection, staff relocated raw shell eggs to bottom shelf and placed opened container of ready to eat dairy product on shelf above eggs.
Hallazgo Higiene o políticas de salud del personal
Incluye cosas como el uso de redes para el cabello, joyas, ropa limpia, comer o beber en las áreas de preparación, tocar alimentos listos para comer con las manos descubiertas, o no tener una política para empleados enfermos.
Redacción oficial (en inglés): 16. Food contact surfaces; cleaned and sanitized. Observed kitchen staff not washing, rinsing and sanitizing food prep surface after eating on food prep surface. Dish machine not dispensing sanitizer. 3 compartment sink not being used appropriately, observed dishes washed and rinsed by kitchen staff, without using sanitizer step. 4-501.114 & 4-501.116 All food contact surfaces shall be washed-rinsed-sanitized. Maintain adequate sanitizer, use according to manufacturer instructions and use test strips to check sanitizer concentration.
Hallazgo Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): 22. Time/Temperature Control for Safety Food (TCS), Cold Holding. Observed raw shell eggs sitting out at room temperature on counter. Temperature of eggs was 86.1 ºF. using inspector's calibrated probe thermometer by probing through egg shell. Observed milk products in cold top. top and bottom sections holding at 48-56ºF. 3-501.16(A)(2) Except during preparation, cooking, or cooling, TCS foods shall be maintained a 41°F or less. Employee voluntarily discarded 48 raw shell eggs and dairy products that were out of temperature. Discussed keeping TCS foods in the walk in refrigerator or use "Time as a Public Health Control (TPHC)" for a maximum of 4 hours and then discard completely. Must use time stamp/logs and follow procedures to assure TCS foods are discarded in the 4-6 hour time frame if using TPHC guidelines. Suggested getting cold top refrigerator serviced or replaced immediately. Emailed TPHC guidance.
Hallazgo Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): 36. Thermometer Provided and accurate. No thermometer available or used to monitor temperatures. 4-302.12 Food Temperature Measuring Devices. (A) Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures including proper cooking temperatures, hot/cold holding, cooling procedures etc. Education provided. Person in charge will obtain a working thermometer immediately and monitor temperatures routinely.
Hallazgo Químicos guardados o usados de forma insegura
Productos de limpieza, pesticidas u otros químicos estaban guardados o etiquetados de una manera que podría permitir que llegaran a los alimentos. Es grave porque la contaminación química puede enfermar a las personas rápidamente.
Redacción oficial (en inglés): 41. Wiping cloths; properly used and stored. Observed a number of soiled wiping cloths on surfaces in kitchen not kept in sanitizer solution. Wiping Cloths, Use Limitation 3-304.14 (B) (1) Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration appropriate for chemical being used. Wiping cloths relocated.

Los registros provienen de Boulder County Public Health. Describen las condiciones en la fecha de la inspección y es posible que no reflejen las condiciones actuales.

Pony M Cake

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