DENVER DEPARTMENT OF ENVIRONMENTAL HEALTH Public Health Inspection Division 200 W. 14th Ave, Suite 200 Denver, CO 80204 - 2732 Phone (720) 865-5401 Fax (720) 865-5532 www.denvergov.org/phi Establishment: MILE HIGH DISTRIBUTING ID:7666 Investigator:Thuy Vu FOOD ESTABLISHMENT INSPECTION REPORT Address: 5060 N Logan St File #:1064833 Inspection Date: 3/19/2014 2:00:0 Phone #: 3033214790 Exp Date: 05/03/2016 Email: Inspection Type:Limited Critical Items - These items are related directly to foodborne illness (V-Violation C-Compliance/Corrected NO-Not Observed NA-Not Applicable) 1 Food Source V C NO NA 4 Sanitation Rinse V a. Unapproved source a. Manual °F ppm b. Unwholesome; signs of spoilage b. Mechanical °F ppm c. Cross-contamination c. In Place °F ppm d. HACCP plan not in place Sanitizer: e. No commissary 5 f. Commissary records a. Unsafe Water Source 2 Personnel V C NO Chlorine C Quaternary ammonium NO NA Other Water - Sewage - Plumbing Systems V C NO NA V C NO NA V C NO NA V C NO NA NA b. Hot & cold water inadequate a. Personnel with infections not restricted c. Unprotected backflow: back siphonage b. Wounds unprotected d. Improper sewage disposal c. Hands not washed as needed 6 d. Poor hygienic practices a. Inadequate in number, location, design e. Smoking; eating; drinking not restricted b. Inaccessible f. Training Needed c. Soap or drying devices unavailable g. Bare Hand Contact 7 Hand Washing and Toilet Facilities Pest Control a. Evidence of insects or rodents 3 Food Temperature Control V C NO NA b. Inappropriate pesticide application D 5DSLGO\ FRRO IRRG WR Û) RU OHVV c. Evidence of animals on premise E 5DSLGO\ UHKHDW WR Û) RU JUHDWHU 8 F +ROG KRW DW Û) RU JUHDWHU a. Improperly stored d. Reach required cooking temperature b. Improperly labeled H +ROG FROG DW Û) RU OHVV c. Improperly used Toxic Items f. Food thermometer not available g. Equipment inadequate to maintain food temperatures Temperatures Item Location Thermocouple Ice Water Enforcement Actions: Temp Summons Issued Other: Re-inspection Required °F l °F Time Orders Issued Retention of Food/Equipment Written compliance Requested °F Closure for Imminent Hazard Conference Requested °F Closure for Cleaning On site demonstration °F Disposed of Food Re-inspection Date: Type of OSD: °F °F °F °F An inspection of your establishment has been made on this date in accordance with the regulations and requirements of Chapter 23, Denver Revised Municipal Code. You are hereby ordered to correct the deficiencies marked above. Failure to correct and keep corrected any items may result in additional action being taken by the Department of Environmental Health, including but not limited to issuing a general violations summons, civil penalties, suspension, or revocation of your license. Should you wish to dispute a violation, you have the right to file a legible petition with the Manager within 30 days of the date of this inspection notice. Regulations governing petitions can be found at http://www.denvergov.org/BEH/RulesforBoardHearings/tabid/378554/Default.aspx or a copy can be obtained by contacting the Department. Received By: Inspected By: Thuy Vu Email: Thuy.Vu@denvergov.org Direct Phone:7208655406 Non-critical Items - uncorrected, these can become serious problems 9 Food Labeling and Protection V C 13 Utensils - Single Service Articles a. Not in original container, improperly labeled a. Utensils not provided; used/stored improperly b. Food unprotected from contamination b. Single service articles improperly stored,dispensed,used V C V C V C c. Reuse of single service articles 10 Improper Equipment Design and Construction V C 14 Physical Facilities a. Food contact surfaces a. Plumbing not installed/maintained b. Nonfood contact surfaces b. Garbage and refuse accumulation/uncovered c. Dishwashing facilities c. Floors; walls; ceilings in disrepair 11 Testing Devices V C d. Lighting inadequate a. Refrigeration units not provided with accurate, conspicuous thermometer e. Ventilation inadequate b. Dish machine not provided with accurate thermometer and gauge cock f. Personal items stored incorrectly c. Chemical test kits not provided; inaccessible g. Premises not maintained h. No separation of living; laundry 12 Improper Cleaning of Equipment and Utensils V C i. Restrooms a. Food contact surfaces 15 Other Operations b. Nonfood contact surfaces a. Personnel: unauthorized; unclean clothes; hair unrestrained c. Dishwashing operations b. Linen improperly stored d. Wiping cloths Item Comments Repeat critical violations in a 12 month period can result in the assessment of fines against food facilities. To learn more or to access training resources, food safety information, or food facility inspection results, visit us online at www.denvergov.org/phi. The division of Public Health Inspections strongly encourages you to implement your own internal daily "inspection". Check out our Food Safety System Toolkit (on our website), which is designed to help you identify the food safety issues that you should monitor on a daily basis. Contact your area inspector or write us at phicomments@denvergov.org to set up a free consultative visit that can include a mock inspection, an assessment of your food safety systems, food safety educational for your staff, or a combination. Find us on Facebook at www.facebook.com/DenverPHI. Please visit http://www.surveymonkey.com/s/foodinspectionsurvey to complete a brief survey and provide feedback on this visit. The Denver Department of Environmental Health is now offering a 90-minute online food safety training course for the cost of $10 in English, Spanish, Vietnamese, Mandarin, and Korean. A link to the course can be found on our website (www.denvergov.org/phi). GENERAL COMMENTS INVESTIGATOR COMMENTS: Joint Inspection with S. Henderson. Inspection conducted at 1269 N. Elati, Denver, CO. Mile High Distributing, doing business as At Home Baked, LLC, utilizes the kitchen area of Advanced Medical Alternatives. Operator provided a detailed description of the process and standard operating procedures for the cold water hash extraction in oil that is stored in reduced oxygen packaging at ambient room temperature. According to the operator's procedures, the product is heated to 190 degrees F for 5 minutes, then lowered to 182 degrees F for 45 minutes. These time and temperature parameters are not sufficient to destroy C. botulinum spores. Thermal destruction of C. botulinum spores can be achieved between 240°F to 250°F, temperatures only attainable with pressure canners operated at 10 to 15 PSIG (pounds per square inch of pressure), ranging from 20 to 100 minutes. The exact time depends on various factors, such as the barometric pressure, the amount of product and the acidity of the product. Thermal destruction of C. botulinum spores will not be attained during the processing of the cold water hash extraction in oil as outlined by operator's procedures. Furthermore, further processing following the activation/heating process of the hash may introduce other contaminants into the product, including C. botulinum spores as they are ubiquitous in the environment. Operator is unable to provide specific testing/product assessment to ensure the safety and shelf-stability of the cold water hash extraction in oil stored in reduced oxygen packaging. Inspector discussed the following options for the production of future product: 1. Store the cold water hash extraction in oil at 41 degrees F or below at all times. Due to the heat processing of the product, operator must ensure the product is rapidly cooled from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours, for a total of 6 hours. 2. Cold water hash extraction in oil shall not be stored in reduced oxygen packaging, which creates an anaerobic environment and is conducive to C. botulinum spore germination and toxin formation. A HACCP Plan will be required if the product meets the minimum criteria for storage in reduced oxygen packaging (Section 3-505 Modified Atmosphere Packaging, Criteria of 2007 City and County of Denver Retail Food Establishment Regulations). 3. Operator may obtain water activity (Aw) and/or pH testing of the cold water hash extraction in oil to ensure the product is shelf-stable and is not a Time/Temperature Control for Safety Food or a potentially hazardous food. Inspector emailed Table A. Interaction of PH and AW for control of spores in FOOD heat-treated to destroy vegetative cells and subsequently PACKAGED from the 2013 FDA Food Code for reference. CEASE AND DESIST ORDER: Operator is hereby ordered to cease and desist the sales of all cold water hash extraction in oil that was stored in reduced oxygen packaging at ambient room temperature and observed on the premises at the time of inspection: 2 Sativa oil pouches, 22 Nice and Krispy Sativa Oil pouches, 31 Nice and Krispy Indica Oil Pouches, 31 Nice and Krispy Sativa Boxes, 28 Nice and Krispy Indica Boxes, 8 Brownie/Blondie Indica Boxes, 14 Brownie/Blondie Sativa Boxes. All product is hereby embargoed by the Denver Department of Environmental Health Public Health Inspections Division and is scheduled for disposal at 4:00 pm on Monday, March 24, 2014. Any removal, relocation, adulteration or destruction of the product without written approval by a representative of the Denver Department of Environmental Health Public Health Inspections Division will result in further enforcement action. 1