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Observed person in charge (PIC) was not able to demonstrate knowledge of duties by receiving violations of priority items during the current inspection. Instructed the PIC to obtain ANSI food safety certification within 30 days. Verification of attendance and certification must be submitted to CHPD for verification. Observed a pan of sausage links stored on top of stove top temping at 81° Fahrenheit at the time of inspection. Observed a pan of diced green chiles temping at 118° at the time of inspection. Educated employees on approved hot and cold holding temperatures and also instructed employees to reheat sausage links to 165°. Observed evidence of hot holding set up in the form of smaller pans of product stored in a full pan of water on stovetop. However, no heat source was observed to complete hot holding set up at the time of inspection. Water was 78°. Instructed operator to retrain employees on hot holding requirements. Observed a sanitizer bucket stored directly next to a box of whole potatoes at the time of inspection. Instructed operator to keep all chemicals stored away from exposed food items and food prep areas. Observed employee relocate sanitizer bucket. Violation corrected on-site. Observed employee drink (can of energy drink) stored on bottom shelf of prep table on the kitchen line area at time of inspection. All drinks must be in a container which effectively prevents hand to mouth contact. They must also be stored below or away from all food prep/storage surfaces. Observed an active leak at the hand washing sink near omelette/egg station. Instructed the PIC to repair leak. Observed standing water and build up on the floor area near hot water heater and piping in kitchen at the time of inspection. Instructed the PIC to clean and sanitize affected areas observed a pan of raw shrimp and a pitcher of water stored in the hand washing sink at the time of inspection. Instructed the PIC to remove pan of raw shrimp and pitcher of water and to clean and sanitize hand washing sink basin. Educated employees and the PIC on hand washing sink requirements. Observed the PIC remove items from hand washing sink basin. Violation corrected on-site.

Follow-Up Inspection

The Range Cafe #4, 1050 Rio Grande Blvd. NW Update - Approved - 7/10/2019 Village Inn, 6390 Coors Blvd. NW (July 11)

Immediate Closure

Facility is closed effective 7-11-19 due to the imminent health hazard of lack of refrigeration. When the violation has been brought into compliance, the facility must contact CHPD. Facility must pass re-inspection prior to being allowed to reopen. Observed person in charge (PIC) failed to demonstrate basic food safety knowledge by receiving multiple priority and priority foundation violations that resulted in a immediate closure of facility at the time of inspection. Observed no sanitizer bucket set up in the kitchen at the time of inspection. Violation corrected on-site by the PIC remaking sanitizer to 50 ppm Chlorine. Observed microwave with severe food debris build up at the time of inspection. Instructed the PIC to clean and sanitize on a regular basis to prevent build up. Observed walk-in cooler at an ambient temperature of 52°. Several items in walk-in cooler such as but not limited to cooked beans at 50 °, green chile at 51° and turkey breast portioned at 50°. Instructed the PIC to discard all processed items for safety. Observed substantial debris and build up in floor drains at the time of inspection. Instructed the PIC to remove debris, clean and sanitize drains on regular basis to prevent debris build up. Observed debris and build up behind and under equipment in the kitchen at the time of inspection. Instructed the PIC that a regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner not to attract insects, rodents and other pests.