colorado retail food establishment rules and ... - Boulder County

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COLORADO DEAPRTMENT OF PUBLIC HEALTH AND ENVIRONMENT 4300 CHERR CREEK DRIVE SOUTH DENVER. CO 80246-1530 1. LOCATION (STATE AND COUNTY) EQUIPMENT INVESTIGATION REPORT 2. RECOMMENDATION ACCEPT REJECT 3. PREPARED BY NAME ____________________________________________________________________________________________________ TITLE ____________________________________________________________________________________________________ AGENCY __________________________________________________________________________________________________ SIGNATURE _______________________________________________________ DATE ______________________________ 4. NAME/TITLE/ORGANIZATION REQUESTING INVESTIGATION 5. DATE OF REQUEST 6. NAME AND ADDRESS OF MANUFACTURER 7. DATE OF INVESTIGATION 8. NAME AND TITILE OF CONTACT EQUIPMENT INFORMATION 9. TRADE NAME 10. MODEL NUMBER 11. DESCRIPTION OF EQUIPMENT (CHECK APPROPRIATE LINE AND DESCRIBE) PROTOTYPE PRODUCTION IN USE OTHER 12. SPECIFIC USE OF EQUIPMENT 13. FOOD-CONTACT SURFACE MATERIAL TYPE (CHECK APPROPRIATE LINE AND DESCRIBE) METAL ___________________________________ PAINT ____________________________________________ RUBBER __________________________________ PLASTIC __________________________________________ I - 2
14. PLEASE ATTACH A SPECIFICATION SHEET OR A BLUE PRINT DRAWING OF EQUIMENT 15. RESULTS OF INVESTIGATION 16. ACTION TAKEN I - 3
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COLORADO RETAIL FOOD ESTABLISHMENT
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*2-502 Eating, Drinking, or Using T
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*3-801 Consumption of Animal Foods
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*5-211 Sewage .....................
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9-105 Wastewater Retention ........
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APPENDICES Appendix A - Potentially
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food establishment for service and
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31. “Easily Cleanable” means su
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46. “Food Preparation” means pa
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70. “Mobile Retail Food Establish
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Table B. Interaction of pH and aw f
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(2) A process as specified in secti
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98. “Safe Materials” means arti
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118. “Warewashing” means the cl
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7. Explaining the relationship betw
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d. Sore throat with fever; or e. A
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1. Exclude the food employee who wo
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C. If approved and capable of remov
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CHAPTER 3 FOOD 3-1 CHARACTERISTICS
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B. Paragraph (A) of this section do
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4. Provide a written letter of refe
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B. Juice packaged in a retail estab
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evoke the food establishment’s al
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F. In establishments licensed prior
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F. Under sewer lines that are not s
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2. As specified in the following ch
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. Describe how the requirements spe
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7. Other effective methods that mee
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*3-607 Reduced Oxygen Packaging A.
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3. Maintain the records required to
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combined with additional ingredient
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2. Identification of the animal-der
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4-202 Use Limitations A. Cast iron
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*1. Cleaning and sanitizing solutio
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4-3 LOCATION AND INSTALLATION 4-301
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c. When distance “A” is 6 feet
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C. Where heat sanitization is used
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*J. *K. 8. If a chemical sanitizer
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J. A warewashing machine shall be p
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utensils and the food-contact surfa
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B. Single-service articles shall be
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*5-104 Transportation All drinking
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of the carbonator and downstream of
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5-207 Drainage System Installation
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e emptied at least once a day, and
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5-304 Storage Areas, Redeeming Mach
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6-2 WALLS AND CEILINGS 6-201 Constr
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and kept free of litter. Exterior s
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*7-106 Food Containers A container
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*B. b. Dead insects and insect frag
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CHAPTER 9 MOBILE RETAIL FOOD ESTABL
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*J. Water systems and components sh
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9-108 Additional Requirements A. Sp
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D. The commissary shall be construc
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CHAPTER 11 COMPLIANCE PROCEDURES 11
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11-203 Report of Inspections Whenev
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Item WATER, SEWAGE, PLUMBING SYSTEM
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11-304 Embargo Release A. The Depar
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B. The immediate closing of the ret
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11-706 Code of Federal Regulations
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• Does the food already require t
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DECISION TREE #1 - USING PH, A W ,
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TABLE B. INTERACTION OF PH AND A W
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APPENDIX B - Safe Materials Colorad
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2. Insert measurements into equatio
Page 131 and 132: Table to Calculate Total Water Requ
Page 133 and 134: Requirements for Dishwashing Machin
Page 135 and 136: IV. Calculate the maximum flow rate
Page 137 and 138: 173.310 Boiler water additives. APP
Page 139 and 140: D. Substances used alone or in comb
Page 141 and 142: Substances Disodium EDTA (CAS Reg.
Page 143 and 144: Substances Thiodiethylenebis(3,5-di
Page 145 and 146: 1. Introduction to HACCP APPENDIX G
Page 147 and 148: Additional information about prereq
Page 149 and 150: Listeria monocytogenes Salmonella s
Page 151 and 152: with IgE antibodies and elicit an a
Page 153 and 154: Mycotoxins Aflatoxin Toxic mushroom
Page 155 and 156: containing fungicides on grains or
Page 157 and 158: Appendix G, Table 3. Main Materials
Page 159 and 160: CCPs are only used to address issue
Page 161 and 162: C. Principle #3: Establish Critical
Page 163 and 164: 2. What is the frequency of verific
Page 165 and 166: C. What are the three food preparat
Page 167 and 168: 3. Significant biological hazards i
Page 169 and 170: kinds of foods are deli meats, chee
Page 171 and 172: The Operator's Manual embodies FDA'
Page 173 and 174: 7. Acknowledgements Much of this Ap
Page 175 and 176: Potter, N.N., J.H. Hotchkiss, 1999.
Page 177 and 178: Flow Chart 2 Receiving Refrigerated
Page 179 and 180: 25-4-1304. Bulk food protection. (1
Page 181: APPENDIX I - Equipment Investigatio
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