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Home My WebLink About940419.tiff RESOLUTION RE: AUTHORIZATION FOR THE WELD COUNTY ATTORNEY TO PROCEED WITH LEGAL ACTION AGAINST CHIU MU LIN, DBA THE CHINA PALACE WHEREAS, the Board of County Commissioners of Weld County, Colorado, pursuant to Colorado statute and the Weld County Home Rule Charter, is vested with the authority of administering the affairs of Weld County, Colorado, and WHEREAS, Chiu Mu Lin, dba The China Palace, is allegedly in violation of the Rules and Regulations Governing the Sanitation of Food Service Establishment, and WHEREAS, despite efforts by the Health Department staff to resolve said matter, the violations have not been corrected, and WHEREAS, on the 9th day of May, 1994, a public hearing was held before the Board of County Commissioners for the purpose of hearing any testimony relating to said violations, and WHEREAS, Chiu Mu Lin and an interpreter, Mr. Lee, were present at said hearing, and WHEREAS, the Board deems it necessary to bring legal action against Chiu Mu Lin, dba The China Palace, to correct said violations. NOW, THEREFORE, BE IT RESOLVED by the Board of County Commissioners of Weld County, Colorado, that the Weld County Attorney be, and hereby is, authorized to proceed with legal action against Chiu Mu Lin, dba The China Palace, to remedy the violations of the Rules and Regulations Governing the Sanitation of Food Service Establishment, and any other persons occupying the properties, any persons claiming an interest in the properties, and any persons acting in active concert with the identified parties. 940419 1 L002,D ee : lit CA ; Srf) rj (/ tNNPi?t/CIS` HEALTH VIOLATION - THE CHINA PALACE PAGE 2 The above and foregoing Resolution was, on motion duly made and seconded, adopted by the following vote on the 9th day of May, A.D. , 1994. Lea% BOARD OF COUNTY COMMISSIONERS ATTEST: WELD COUNTY, CO ORA[ /�D�O Weld County Clerk to the Board '��l I� ` i)'cel2 H. Webster, Ch irma BY: Sit( Uv(( k Yh L6 A._, Deputy Clerk to the Board Dal Hall, P -T -742 APPROVED AS TO FORM: (_ -r /41 x - Ge rg Z. Baxter ----r-c. i /t(9 Ge EXCUSED County AttJrney Constance L. Harbert EXCUSED DATE OF SIGNING (AYE) Barbara J. Kirkmeyer 940419 • \G; Alt 0 Q 9 District Attorney's Office � 'r•� 2 22 �. - . rn Nineteenth Judicial District o Thomas * � A.M. Dominguez, Jr. - District Attorney � '. * � r..\‘?" Thomas Quammen - Assistant District Attorney \JUDO/ . May 9 , 1994 . Board of County Commissioners of Weld County P .O. Box 758 Greeley, CO 80632 RE : Action Regarding Mu-Lin Chu, d/b/a China Palace Restaurant Dear Board: It is my understanding that the Board of County Commissioners , acting as the Weld County Board of Health and under their own authority, is seeking an abatement of the nuisance condition which is alleged to exist at the restaurant operation of Mu-Lin Chu, d/b/a China Palace Restaurant. The District Attorney' s Office, due to case load, would not be in a position to prosecute that nuisance action and would have no objection to the Board appointing the Office of the County Attorney to pursue nuisance actions pursuant to C.R. S . §S 25-1-512 and 16-13-307 (4) . Very 7147 truly our s, Thomas uammen Assistant District Attorney bocctom.gjb i; EXHIBIT 14.\:\\V>c-kir. Post Office Box 1167 • 915 Tenth Street • Greeley, Colorado 80632 • (303)356-4010 • FAX(303)352-8073 940419 6N+,'_t.' •g o / x0775 DEPARTMENT OF HEALTH tiY5119( ui ('111 "\ \ 1517 - 16 AVENUE COURT iglidge GREELEY, COLORADO 80631 HEALTH (303)353-0586 PROTECTION (303) 353-0635 COMMUNITY HEALTH (303)353-0639 COLORADO CERTIFICATION OF DELIVERY Undersigned, a person over the age of 18, hereby certifies that the following was hand delivered to: Documents delivered: ooh a /n 4 -(4.11.51"1/4) 2wz (7 712*La -Palace 0-twlrt4{ / 'mot / r(.cu dg4J' gadee C93/ DA DEL VERED L DELIVERED BY (SIGNATURE) /J / Subscribed and Sworn to before me on I� day of _1n2 I/ 19 / / �� c fU,Cfr Co, NOTARY PUBLIC My Commission expires: / /Q/76, 5140419 COLORADO DEPARTMENT OF HER t rl nz7nprs 4210 EAST 11TH AVENUE 4[KDENVER, COLORADO 80220 Page�of_9y�y 4PHONE 331-8250 11 0WNN�fPM 0 r C -) '� cet Q EST�1$ ISHIIENT� '0.CP ADDRESS r f - • /� C ( / ZIP CODE 5Q& 31 A ODONTT DISTRICT EST. Ip. RANI?. }}Sit Ic 6 ipy►�I TEAT NEL INS/SC.� POMPONS: NWAnon= Twaria TOEEN I i L 3 �` er I� 71' / C.v" I. ENWLAS I I 3. TOLL01hOP 3. COMPLAINT SEATING: INDOOM OUTDOOR WINS( LICENSE NO. STATE (O INVESTIGATIOM SANITISES Food Service Establishment inspection Report Based on an inspection this day,the items circled below identify the violations in operation or facilities which must be corrected by the next routine inspection or such shorter period of time as may be specified in writing by the regulatory authority.Failure to comply with any time emits for corrections specified in this notice may result in cessation of your Food Service operations.M opportunity for appeal of the inspection findings and time limitation will be provided if a written request for an administrative hewing is fed with the department within five(5)days following the date of inspection. y _ /�/I, item sem ,I,/YLebiiik Item Y wt d, wt �J ,41 r k wt a FOOD ale-44lf'`'��p 5 Non-food contact-a rbentsurfaces smooth, 30 5' No cross-connection between potable& From approved, licensed sources, free of durable,non-absorbent 8 easily cleanable waste water. Backflow devices present. spoilage, no home processed foods, no dented cans s , Dishwashing facilities properly designedTOILET&HANDWASHING FACILITIES _ � f1 v constructed,maintanedf�steeed 31 4 Handwashing sinks accessible. 2 Food dandier":properly labeled. located,operated. al Ltc[A b ..J2 '2 Handsinks provided with soap 8 single '6/enL service towels.Toilet rooms clew,in ��/J 17 1 Dishwashing faci h s provided with Sc'sit good repair,doors self-closing,hash FOOD PROTECTION P //' nff /�//. curate thermometers,chemical test kits. receptacles. 3 . Potential; azardous foodsmost be main /pressure gauge. GARWAGE it REFUSE tamed a °F or less or 14 °F or above; ;Fg�d`' " 18 1 Soiled equipment,dishes&utensils pre- Garbage con lalnereaa1A eympr y d:! ducts, me 1 sh,cooked 99�� Covered rflushed, scraped,soaked r •.Ile, 4.stgaesib ns&rice.Cooling • 1 pans. product 3 inches in 34 1 Outside area maintained,clean. — r 18 2 Wash and rinse water clean,hot. �.s�. I th,refrigerated, 2)Pre-cooled in ice l�YKP`/t bat frequent stirring to 45° '•,`' / ✓ OLINCt?T�S£I-EAIRERAiORO11E! 20 4 Washing&Sanitizing' INS T NT CONTROL 8 RODE 3-compartment sink. llwash 21 rinse 3) tapNo insects,rodents or other animals pre- Y '•yam Adequate equipment to maintain proper sanitize 4)air dry. Sanitizers 50 ppm O r open'nogprpteeleQ -_- food temperatures. chlorine or 200 ppm quaternary ammonia or /A.Pf �G�-�1�� 12.5 ppm iodine for 1 minute. FLOORS,W LEAS&CEILINGS Dishmachine, 180°F final rinse temperature Floors clean 8 constructed to be smooth, 05 1 Accurate thermometers;conspicuous. or 50 ppm chlorine at dish le el. dur, le,non orbent&properly coved. �a �c�y 06 2 Potentially flera x foods properly thawed; '1 4 Wipi g clots StwetJ in 100ppm chlorine /y i—e _ 11h a refrigerant 2)ender cold rurraq /L./ or 25ppm iodine. � Walls,ceilings clean S constructed be ,z"t-vcy water,3)by microwave 4)as pat of cooking ( smooth,durable, &nonabsorbent. G t yh A- Food contact surfaces of equipment'.cutting �� '�,�� hoards, 4-at el- rs,can openers,work —)- -', 4 de'r� LIGHTING O] 4 Unwrapped 8 potentially hazardous foods counters,e C.s all be washed,rinsedesantlJr Lug ing ads ate/e/Nelda not re served sanitized.Surfaces free of abrasives and ) detergents. VENTILATION `1 y.y •6 2 Food Potecteo from contaminati fie. <CNefHd`sif floors.etc ar) 01 Non-food contact surfaces of equipmen 8 39 1 Rooms and equipment vented esrequire r- !O B! utensils clean " // 09 2 Handling of food lice)minimized,Proper cX/.a.<./Q / /.Y DRESSING ROOMS • utensils provided&usetl. 24 1 Clean equipment 8 uteri s r openly stored Employees personal items properly stored 8 handled to prevent contamination .in locker or separate area. 1 Food dispensing utensils properly stored �.��yt� when in use d 1_e4 5 1 mg a se(y ce items properly stored 8N`t�V' OTHER OPERATIONS fry/(� Z� t— dispensed to prevent cont ati `tC 5 Toxics/Cleaning agents stored away(tom," PERSONNEL`/ food preparation and utensil was ' g Personnel wrt infectious disease,arts or f"; No re-use of an Is s rvic articles. areas,toxics labeled. burns s restricted nom handling food clean ��r - �/ utensil5egwpmen! ♦WATER 1 Premises clean,maintained. No un 4124:02-- i p ,/of necessary articles.Cleaning/manta ance Hands aasli d,goo!hygiene practices 7 5 Safe water source. Hot 8 cold water l 5 provided at all times equipment properly stored. Author ed No smoking,eating or drinking in kilcnen. personnel only. SEWAGE 13 1 Clothes clean,hair restrained. / R 4 Sewage and waste(mop)water properly 43 1 Complete separation from living .g \ disposed quarters. FOOD EQUIPMENT PLUMBING � Food contact surfaces non-toxic,smooth, 29 1 Plumbing properly installed&maintained. /' 7 ean and soiled linen pro•arty stored. .r / durable,non-absorbent 8 easily cleanable. L lei yk11, /' •� � �y z-.� 'RITICAL ITEMS REQUIRING IMMEDIATE ACTiO /Q SCORE: Vc �3 /VOYL— �Oyt Cit�fis.pgREFER TO REVERSE SIDE FOR EXPLANATION V V 4 i (INSPECTED BY: RECEIVED BY: 940419 -NAME TITLE ' PHONE HAMS TITLE V time Critical Violations 01 Food Service:Food free from spoilage or filth;all foods from approved,licensed sources and property labeled;no home canned foods;no damaged cans. - 03 Food Temperatures-Potentially hezardout,foods:Defined as foods which consist in whole or in pat of milk or milk products.eggs.meat.poultry,fish. dairy products,also cooked/boiled potatoes.refried beans and Oct must be stored 45°F or less.or 140°F or above. Initial healing of poultry to 165°F: Pork to 150•F:Rare roast beef 130°F.Reheat foods to 165°F:steemtebles not approved for heating foods. 04 Equipment to MalMeM Temperatures:Adequate number of refrigerators.food-warming units,cooking and reheating equipment;proper food display and transportation equipment. 07 Rassedre:Portions or leftover or unwrapped open food shall not be re-served. 11 Employee Health:My person infected with a disease and/or boil or infected wound in a communicable form shay not be avowed to come in contact with food or food contact surfaces.Employees with cuts,bums,etc.on hands to wear plastic gloves or restricted from food weperetion. 12 Employee Practices:No smoking,eating,drinking in kitchen unless in designated area:wash hands after smoking,eating,using toilet,coughing, sneezing,touching hair,handing dirty dishes,handing money or raw meat. 20 Washing end Sanitizing Utensils:Manual method:3-compartment sink 1)Wash.2)rinse,3)sanitize.4)allow to air dry.Sanitizes: 50 ppm chlorine residual,or 200 ppm quaternary ammonia.or 12.5 ppm iodine for 1 minute. Dishmachine: 180°F final rinse water Of 50 ppm chlorine residual.Chemical test kit required to determine sanituer concentrations. 27 Water Supply:From an approved source.Hot and cold water to all required fixtures. 28 Sewage:Al liquid waste,including mop water.disposed of in a public sewer or in an individual sewage disposal system approved by the health department. 30 Plumbing:No direct connection between potable water system and waste water system:threaded faucets provided with backflow preventors;food service equipment drainlines properly ak gapped. 31 Toilet&Handwsehing Facilities:Hendsinks provided with single service towels in a dispenser and soap;handsink accessible at all times and in good working condition. Toilet rooms clean,good repair,properly vented,sell-closing doors. 35 Insect,Rodent Si Animal Control:Al outer openings protected by fight-fitting,sell-closing doors,closed windows,and/or screens. Building rodent proof. Adequate approved means of insect/rodent control.Open bat boxes not approved. 41 Toxic Items:Toxk:s such as insecticides,rodenticides.caustics,polishes,detergents.sarlitize's.other chemicals to be stored away from food prepara- tion and utensil washing areas,except does not prohibit the convenient availability of detergents or sanitizers below utensil washing stations. Keep medications out of kitchen. Item wt Correction Period ' 1 ' (;a t.73 n-C i Oct kr r.‘A.0 k'RA c OA I Lie se- p-en L Li ks ose ran 10' 2. I B11Js IAAto i I-)P InIP.1lFc cc) vaC are NO} `n belled, lout 3 S N eta le sIjos) E,Qc rot is s+nrerk a s cnu-talc r-, Buc V..r1- La i'ii 5.,.)ee-V f Sout cork' C-u.,11 ',Acne c.... 4rLcS 3 imcic-% 10 silo r5 a (11 . 5+arci 1 t:.• brx.q (eape.-r) 15 b,p4 S 1-ptpe� 61•cir1c ctc-c- G lnnil cla T IC I 1Sp. 1J s-4'nY-PGA a tJ LiJJa 'k- C c-,.,,_13 4e C I Gt r. LA 12 5 pi••il .usi.'-tv's do• ►ar,4- crash. tAat)ds w .41.4_ 4na1-) \De .1-L- -ea d)ck.l �I[]on&rA ‘ • r L0.3IDoaii3cc ai_5\nto ...5. k Pi 1 Finr,se Mnl- �a R,G&dJ . � 1 %Lt 1 S r-n• nl sn ' .tai+ C. rsily.S, 1610 ( MAU(. s aer :c1.1-kok.i te,a) r,� Cu .1A -r.ble I b..ts On "4 1 %x. eeI., ' +4 b12.S rk re. all Gy`e eis`� P ctr t1 Ili 2, �Vonck C iU 6cc i5 1-�oVi u ;5 le°;•rerk t5'o drea:!a \n n°CI-A. 1 rl (-'".\ 21 I k0,pI /JR. C'.tc,cl-I.,s are. 5ie>iPct Cil COLA .34CC 6)t* Iti sail r tl�4-r I ra.r _ii 2? 2 &knre+ SStcerrrtA.tat be u0c,s14ac1 Cfl35Q( 4 ,3atU .'hterri be tx) �Svs, l�l me: 93 I 0 t irye c4 C A,5+ t ,5 fi 1 u, cIA4 act sl b ' Id�v p jti7 _irk. 2S I ('AA < fools ate .s tcrei' oC) Lnµt�lex is ;,le. L.c.t1v t Q-P 24- 2 •mills_ co.r ? LS he ' ncc IPai....A.,L ea cry- cn.1 5a ace . JItJ V 3tL4, a1 Inn t-tr'r�> scants IM.D P trr._-lr r 6 s dL(A .Par1 noA t-s irlp or b3 At v 1 t .4-',. Id :1.2, ? i trash Rai ►.) it.) L i-ri.ua.) I`5 4i l-1t,1 C y. n r c0.t e tern) , I a f ≥ 3.s 1 J (roc J pone +5 ate u.tJrJo r r ou,i.)4crS. 1 d n 1/4.1 ?1n / -F Inn rs a r-r g 1 i c lc lwoq 1-1•. q Pen c& naafi, C\ . , I 11 W e pi- a7 / loll\z a'P2 C1.t {4t.{ . I . \Ala S i1i c \,,. tae.,dw knock air tf)S atec se, ` v 1 wee 3ia / No sky-Pictsn_b, 1t% i rkr,i .Sik rts..% I.1.,D ce 1 d GM 4t1 14.A.Aini ik,letw Vie, nsntonA 1-kl is 6 Y s'it)rrer)l LoA ce 3. t 4-eA cs -"II 5 5 0 cA p is s1nreel n bnde vos , e. s; Rill . Snw , -I-s -er LA-) r5 lop Ye .20o,o�`tk 4t / )cl ft k t C I ti }erred t. e P bc.1..le'N V\ .,c.c lac c ot\ L N•Ica:ue Ys. Ica u.. .11) / I i 1.x ar i eD 5 'o tcct t,o • PS- /f 1 C-i ax{ gSTABLISHME T t, -- Qr-l ' cc;t1 \.\-cul. ivM.L-5-‘- be co:re( •%col i tt.,AQd n4c 1 2u " 041 'b rtzt 1( DEPARTMENT OF HEALTH \� 1517• 16 AVENUE COURT GREELEY,COLORADO 80631 ADMINISTRATION (303)353-0586 O HEALTH PROTECTION (303)353-0635 COMMUNITY HEALTH (303)353-0639 COLORADO May 2, 1994 HAND DELIVERED Legal Action No. 94-020 Chiu Mu Lin China Palace 3487 West 10th Avenue 8A Greeley, Colorado 80631 Sir: Recent inspections of your establishment on December 12, 1993, March 9, 1994, and March 31, 1994, revealed numerous violations of the Rules and Regulations Governing the Sanitation of Food Service Establishment. You were given notice of these violations by copy of the inspection sheet and a follow-up notice of legal action, sent by certified mail, dated March 15, 1994; also you were given at least five (5) days to correct the violations. Records indicate that these violations are chronic. On June 24, 1993, an administrative hearing was conducted by the Weld County Health Department. During this hearing an agreement was reached that the aforementioned violations occurring at this time would be corrected. The following are items within the agreement which have been repeatedly violated since June 24, 1993. 1. Potentially hazardous foods kept below 140 degrees fahrenheit and above 45 degrees fahrenheit. 2. Poor personnel hygiene practices (lack of hand washing, common towels, soiled linens) . 3. Food stored in unapproved containers-grocery bags. In addition, the sanitary condition of your establishment has deteriorated in the last year. The following new items of concern have been observed at your establishment since June 24, 1993: 1. The rodent activity within your restaurant has escalated by a wide margin. Rodent pellets are in such excessive numbers, that the floor can barely be seen along the floor wall junctions in the kitchen, dry storage, and wait 940419 China Palace HAND DELIVERED Legal Action No. 94-020 May 2, 1994 Page 2 station areas. Two mouse holes are located along the dry storage area under the shelf. 2. Filthy food processing equipment and utensils. 3. Floors and walls with excessive dirt and grease accumulations. 4. Hot water supply has been disconnected at certain times (noted on inspection forms) . Due to the continuing and serious nature of the violations set forth above, it is the opinion of this Division that the continued operation of your food service establishment constitutes a public health hazard to the consumers of food items prepared, and served therein. Be advised that our Department will appear before the Board of County Commissioners at their regular public meeting scheduled for 9:00 a.m. on May 9, 1994, in the First Floor Assembly Room of the Weld Centennial Center, located at 915 10th Street, Greeley, Colorado. At that time, we will seek authorization from the Board to pursue legal action. If you wish to be present at this meeting, you may attend at the above address. Sincerely, Gary ague Jeffrey L. Stoll, M.P.H. Environmental Protection Specialist Director Environmental Protection Services SZ-a‘ ohn S. Pickle, M.S.E.H. Director Weld County Health Department GH/JLS/lam-648 xc: Lee Morrison, Assistant Weld County Attorney 940419 • t1 DEPARTMENT OF HEALTH 1517- 16 AVENUE COURT GREELEY, COLORADO 80631 O ADMINISTRATION (303)353-0586 HEALTH PROTECTION (303)353-0635 COMMUNITY HEALTH (303)353-0639 COLORADO CERTIFICATION OF DELIVERY Undersigned, a person over the age of 18, hereby certifies that the following was hand, delivered to: - 4cc- Documents delivered: --Y1-44---Cr---C C-16 CJ X Cx�,��i ( k 7 V- U i 'o_ze,e-e-, 3 q g / lam' e c l Cr rt ��v 4'4 27 O Cc/ & 3 DATE DELIVERED D,ELIVERE B (SIGNATURE) Subscribed and Sworn to before me on 3-le day of /2dil 19 /V y61 y7 >7e0.1- �' �NOTARY PUBLIC n My Commission expires: n t&JJ 2 � ?S. �a.I 97 940419 COLORADO DEPARTMENT OF NE‘ H 4210 EAST lint AVENUE DENVER, COLORADO 80220 Page of PHONE 331-8250 9 OWNER NANEAte_c ,...1y • E$TAOC%h-�vitl rE • �7 rt- ADDRESS 3 ((Sp: GU (C/t " �L& of am.G .§/ ZIP CODE��J / oD®TY DISTRICT SET. NO- MSTT. #k rasa. W 1i' VYBa nonce taOPNtRAT01l66 SEATING: INDOOR OUTDOOR BAZIMpN LICENSE NO. STATE,_ ♦. INVESTIGATION BAMITI S@ Food Service Establishment inspection Report Based op an inspection this day,the Hems circled below identify the violations in operation or facilities which must be corrected by fete next routine inspection or such shorter period of time as may be specified in writing by the regulatory authority failure to comply with any time limits for corrections specified in this notice may result in ce:setion of your Food Service operations.An opportunity for appeal of the inspection findings and time limitation will be provided it a written request for an administrative hearing is feed with the department within five(5)days following the date of inspection. Item Hem Hem . wt ,, . Wt / Wt FOOD C a Non-food contact surfaces smooth, 30 5 No cross connection between potable& 01 5 From approved licensed sources, h fLLell of dun e,nomabsorb t 8 y cleanable. I waste water Backflow devices present. spoilage,no home processed toods, no - T/r x 0' fairlE- 'Jl - dented cans 16 2 Dishwashing tam Les properly designed. TOILET&HANDWASHING FACILITIES constructed,maintained,installed, 31 4 Handwashing sinks accessible. 02 1 Food containers properly labeled located,operated. 32 2 Handsinks provided with soap a single service towels.Toilet rooms clean.in 17 1 Dishwashing facilities provided with Sc- good repair,doors self-cloning,trash 11`>< -.-Ifr curate mermaneters,chemical test leas receptacles f, „�.Gr+" FOOD PROTECTION Ltµ y}/ma"^'- 5 Potentially hazardous foods must be main- pressure gauge. GARBAGE&MRS y,t.e tamed at 45°F or less or 140°F or above "r_ containers sanitarily maintained, 18 1 Soiled equipment.dishes&utensils pre- 33 2 Garbage /•�^M/o.a� dairy products, meat poultry. fish,cooked hushed scraped soaked. cowered ...A/yd./E., or boiled potatoes. beans&rice:Cooling 4' or 1)Shallow pans, product 3 inches in 34 1 Outside area maintained,clean. I depth, refrigerated 2)Pre-cooled in ice + 1 B 2 Waah end rinse water clean,hot. V r ( bath with frequent stirring to 45°F NO INSECT 8 RODENT CONTROL if r2/.J /L r S COOLING AT ROOM TEMPERATURE. 20 4 Washing&Sanitizing: �y�ys,�,y/��.o ✓ 3-compartment sink: 1)wash 2)rinse 3) 5 4 No insects,rodents or other animals - sanitize 4)air dry. Sambzers 50 ppm sent. Outer openings protected 04 4 Adequate equipment to maintain proper chlorine or 200 ppm quaternary ammonia or food temperatures. 12.5 ppm iodine for 1 minute. FLOORS,WALLS&CEILINGS Dishmachine. 180°F final rinse temperature 0 Floors clean&constructed to be smooth. 05 1 Accurate thermometers,conspicuous. or 50 ppm chlorine at dish level duIn�at]le,n,onabaor 1 a property co>Id. 08 2 Pdentisy ha:adpus Nods properly thawed: a Wiping cloths'. Stored in f 00ppm chlorine / CX f 1)at a reeigw*.T:2)a Roe naming or 25ppm iodine: fU a 1 a WIrls,ceilings den a constructed to be web.3)by nwwave 4)all at of=kilo - smooth,durable,8 nonabsoitent. � �r‘. 22 2 Food contact surfaces of equipment:cutting boards.meat slicers,can openers,work LIGHTING L 07 4 Unwrapped 3 potentially hazardous foods counters,etc shall be washed,rinsed end Lighting adequate/shielded � / r not re served sanitized.Surfaces free of abrasives and OrU'e,1,f}- ,,¢�y� detergents. VHITILATION Yorn� i Food protected from cont‘OOnon tit. 39 1 Roomb and equpment vented as required. covered.oft floors etc 4 , t � Non-food contact surfaces of equipment& ,� ! o p �I �/ utensils CIaao—�.- lV lax. 09 2 Handling of lode Ucu)ed mize Draper �lJf®+�F�r urly vg(aAk'''pJ DRESSING ROOMS utensils provided 8 used. Clean equipment 8 utensils properly vstore d 40 1 Employees personal items properly stored &handled to prevent n i t in locker or separate area. • 10 1 Food dispensing utensils properly stored when in use. f '. ' Single service items properly stored& OTHER OPERATIONS dispensed to prevent contamination. 41 5 Tones/Cleaning agents stored away from PERSONNEL ' i—e---4.4 food preparation and utensil washing Personnel wi its or ) 28 2 No reuse of single service articles. areas:toms labeledc 0 . burns restricted from handling food clean utensils e gwpmenl WATERH 42 1 Premises clean.maintained.Na un- 2z 5 Sale water source Hot 8 cold water necessary articles.Cleaning/maintenance No', asnee.good n provided at all times equipment properly stared.Authorized No k g eating or Ann c a personnel only. SEWAGE 13 1 Clothes clean,hair restrained. 28 4 Sewage and waste(mop)water properly 43 1 Complete separation from living/sleeping disposed quarters. FOOD IPMENT PLUMBING 2 Food contact surfaces non—smooth, 29 1 Plumbing properly installed&maintained. 44 1 Clean and soiled linen properly stored. durable.non-absorbent 8 easily cleanable. w CRITICAL ITEMS REQUIRING IMMEDIATE ACTION SCORE: I 1� L ('C4 /REFER TO REVERSE SIDE FOR EXPLANATION / Y/ Air IYSPECT® BY: (2— RECEIVED BY: EAR z E PRECEIVED NAME TITLE Y,roNE 940419 tune Critical Violations 01 Food Senlloer Food free ban spoilage or filth:Stood.foods from approved,licensed sources and properly labeled;no home canned foods:no damaged cans. 03 Food Temperature*-Potentially hazardous foods:Defined as foods which consist in whole or in part of milk or milk products,eggs,meat poultry.fish, dairy products,also cooked/boiled potatoes.refried beans and rice;must be stored 45°F or less,or 140°F or above.Intel heating of poultry to 185°F, Pork to 150°F;Rare roast beef 130°F.Reheat foods t0 185'F;*teemtabiee not approved for heeling foods. 04 Equipment to Maintain Temperatures:Adequate number of refrigerators,food-warming units,cooking and reheating equipment;proper food display and transportation equipment. 07 Rpenlpe:Portions or leftover or unwrapped open food shag not be reserved. 11 Employe*Mullis My person infected with a disease and/or boil or infected wound in a communicable form Shag not be allowed to come in contact with food or food contact surfaces.Employees with cuts,bums,etc.on hands to wear plastic gloves or restricted from food preparation. 12 Employee Practices:No smoking,eating,dnnkng in kitchen unless in designated area:wash hands after smoking,eating,using toilet,coughing, sneezng,touching hair,handing dirty dishes.handing money or raw meat. 20 Washing and Sanitizing Utensils:Manual method:3-compartment sink 11 Wash.21 nnse.3)sanitize,4)allow to air dry.Sanitizes: 50 ppm chlorine residual,or 200 ppm quaternary ammonia,or 12.5 ppm iodine for 1 minute.Dishmachine: 180°F final rinse water or 50 ppm chlorine residual.Chemical teat kit required to determine sanitizer concentrations. 27 Water Supply:From an approved source.Hot and cold water to dl required fixtures. 28 Sewage:NI liquid waste,including mop water,disposed of an a pudic sewer or in an individual sewage disposal system approved by the health deperlment. 30 Plumbing:No direct connection between potable water system and waste water system:threaded faucets provided with backllow preventon;food service equipment Mainlines properly air gapped. 31 Toilet&Hendwaehing Facilities:Handanka provided with single service towels in a dispenser and soap;handsink accessible at all times and in good working condition.Toilet rooms clean,good repair,properly vented,self closing doors. 35 Insect,Rodent&Animal Control:AY outer openings protected by light-fitting,self-closing doors,closed windows,and/or screens. Building rodent proof. Adequate approved means of insect/rodent control.Open bait boxes not approved. 41 Toxic Items:Toxic*such as insecticides.rodenticides,caustics.polishes,detergents,sandmen.other chemicals to be stored away from food prepara- tion and utensil washing areas,except does not prohibit the convenient availability of detergents or sanitizers below utensil washing stations. Keep medications out of kitchen. Ram Correction wt Period 9 �� aj 1y2e I7,�_ I, —e 4)I�C..ri11-rl.r l.AfJ.r�J--%- (�.r . 2. V/ � I /.L�.l-L.-� % "/{ ./vYvz.. i" /an r,- /en, %11X/IYi_ �O�.�11 enet cAn O a - --`4.yLt/.�G 7 1.y - ,a0 cc raj/tree' �i � ( , :,4-,, p,,,/0 012,40 /Gc)" 2 f -i--1_42-44.4,2 /z.ee i1�it�,� -e �/ �7 M �, • y n^/ TES emu , ', �e� t e�-Tette 3 r -e-,— -c7 -ec ka'e.0� - m J ---/‘ ore-e0)-Vi[�i+,.ec-c/A • J ESTABLISHMENT .0 4111141 CI \ WELD COUNTY HEALTH DEPARTMENT FOOD SERVICE ESTABLISHMENT INSPECTION REPORT Based on an inspection this day,the items circled below identify the violation in operation or facilities which must be corrected by the next routine inspection or such shorter period of time as may be specified in writing by the regulatory authority.Failure to comply with any time limits for corrections specified in this notice may result in cessation of your food service operations.An opportunity for appeal of the inspection findings and time limitation will be provided if a written request for an administrative hearing is filed with the department within five(5)days following the date of inspection. / U ESTABLISHMENT 3:i-�! L CHI NA PALACE DATE: i WATER SUPPLY: GRELY 3487 W 10TH ST SA ). SEWAGE: C GREELEY CO 8 631 au UOTIME: N8R A 1010.078 SMOKING REGULATION AREA 02 INSPECTED BY: COMPLIANCE: V N PURPOSE LAR REC IVEOBY: TT �//�(,�/�� yy4 6 FOLLOW-UP 3 COMPLAINT G, �Ir 1�Q I/ � ' �ll" /°'4'` l�l 4 INVESTIGATION ITEM WT. ITEM WT. '/ ITEM WT. FOOD 15 1 Non-food contact surfaces smooth,durable,non- 30 5 No cross-connection between potable&waste water.Backflow devices present. 01 5 From approved,licensed sources,free of spoilage, absorbent&easily cleanable. it no home processed foods,no dented cans. TOILET&HAND WASHING FACILITIES ft 16 2 Dishwashing facilities properly designed,con- 31 4 Handwashing sinks accessible. strutted,maintained,installed,located&operated. 02 1 Food containers properly labeled. 32 2 Handsinks provided with soap&single service 17 1 Dishwashing facilities provided with accurate towels.Toilet rooms clean,in good repair,doors thermometers,chemical test kits,pressure self-closing,trash receptacles. a FOOD PROTECTION 5 Potentially hazardous foods must be maintained gauge. a GARBAGE&REFUSE at 45°F or less or 140°F or above;dairy products, 16 1 Soiled equipment,dishes&utensils pre-flushed, 33 2 Garbage containers sanitarily maintained, meat,poultry,fish,cooked or boiled potatoes, Scraped,soaked. covered. F beans&rice;Cooling 1)Shallow pans,product 3 inches in depth,refrigerated,2)Pre-cooled in ice 34 1 Outside area maintained,clean. 19 2 Wash and rinse water clean Shot bath with frequent sitrring to 45°F;NO COOLING AT ROOM TEMPERATURE. 4 4 4 INSECT&RODENT CONTROL WASHING 8SANITIZING: No insects,rodents or other animals present. 20 4 3 compartment sink:1)wash 2)rinse 3)sanitize 04 4 Adequate equipment to maintain proper food 4)air dry.Sanitizers 50 ppm chlorine or 200 ppm Outer openings protected temperatures. a quaternary ammonia or 12.5 ppm iodine fort minute.Dishmachine:180°F final rinse tempera- FLOORS,WALLS&CEILINGS 05 1 Accurate thermometers;conspicuous. 14 ture or 50 ppm chlorine at dish level. a C Floors clean&constructed to be smooth,durable, non-absorbent&properly coven a It 21 1 Wiping cloths:Stored in 100 ppm chlorine or 25 06 2 Potentially hazardous foods properly thawed;1)in ppm iodine. a refrigerator,2)under cold running water,3)by, It (.71} Walls,ceilings clean&constructed to be smooth, microwave,4)as part of cooking. 4durable&nonabsorbent. a IS Food contact surfaces of equipment;cutting 07 4 Unwrapped&potentially hazardous foods not re- boards,meat slicers,can openers,work counters, LIGHTING served. etc.shall be washed,rinsed and sanitized.Sur- 38 1 Lighting adequate/shielded. faces free of abrasives and detergents. a # a 08 2 Food protected from contamination;ie;cavered. �/''� VENTILATION 1 Non-food contact surfaces of equipmer &off floors,etc. u /.f 39 1 Rooms and equipment vented as required. 3 utensils clean. 09 2 Handling of food(Ice)minimized,proper utensils DRESSING ROOMS provided&used. a a 41, Clean equipment&utensils properly stored& 40 1 Employees'personal items properly stored in � // . 7F locker or separate area. a handled to prevent contamination. / 10 Food dispensing utensils properly stored when in use. 5 1 Single service items properly stored&dispensed OTHER OPERATIONS to prevent contamination. a 41 5 ToxicslCleaning agents stored away from food _ PE ti/IteEL NU (/a c'G0."f',U� preparation and utensil washing areas:foxics Personneltrom mtt&infectious disease,cuts or burns re rn�Iing food,clean utensils& 26 2 No re-use of single service articles. labeled. a 1 equipment. �'�^5 WATER 42 1 Premises clean,maintained.No unnecessary 0 Hands washed,good hygienic practices No V Safe water source.Hot&cold water provided at articles.Cleaning/maintenance equipment ., / smoking,eating or drinking in kitchen. llV// all times. properly stored.Authorized personnel only. N n SEWAGE 13 1 Clothes clean,hair restrained. 28 4 Sewage and waste(mop)water properly disposed. 43 1 Complete separation from living/sleeping quarters FOOD EQUIPMENT 14 2 Food contact surfaces non-toxic,smooth,durable, 29 1 PLUMBING non-absorbent&easily cleanable. Plumbing properly installed&maintained. 44 1 Clean and soiled linen properly stored. u a a a 1t CRITICAL ITEMS REQUIRING IMMEDIATE ACTION PREVIOUS INSPECTIONS: RATING SCORE �, ' 1�� DATE 113092 040893 083193 ("100") IG�'1L_IL{fiQJI (Less Weight Of Items Violated) �•' ---''-tt1 SCORE 081 GS Li u 9 C FOLLOW UP REQUIRED? Yes`2 1 Nt(ILA 5 S-79Rev.4191 / TOTAL SEATING STORAGE TEMPERATURE SANITIZER 940419 3 /1 , ✓?er C€ .c a d °' °rte yi- .. / Y& I'rzz �� 4►, l a u f- Y e j3aa r ---- j ZS e-c-A . — t / . . .- -lb. - 22 c 4_,,A - -e=rr 2) - e, „‘i ` yu'e `"` _,e_o_ejti �.te o /-Cere ---C17, Slei`a -14--44" --e-ia- tZ-- -e-'e(J)-t:eY , 39 — - — - `-c" -- H ,zt' 940419 • 'l� go R °Y COLORADO DEPARTMENT OF HE II 4210 EAST 11TH AVENUE DENVER, COLORADO 80220 Page of Non 331-8250 OWNER NAME IESTABLISHMENT p ADDRESS Pr�ec-c-e 3 6/9914 /A/ / 6 f h IZIP CODE TRAVEL IEBPE . Er STORAGE TEMPERATURES oouwrT DISTRICT EST- MO. Vii- kUT2 il1 Drama IU� 2. POLLOW-UP 3- Cp@LAINTIll I MAXIMUM LICENSE NO. STATE 4. INVESTIGATION RAEITIEER SEATING: INDOOR OUTDOOR Food Service Establishment Inspection Report Based on an inspection this day,the items circled below identify the violations in operation or facilities which must be corrected by the next routine inspection or such shorter period of nsFood time as opera ionsAnopportunity forified in writing by the regulatory appeal of the inspection uthority.Failure to comply with any time limits for findings and time limitation will be provided if a written quest for in this notice may result in an administrative hearing is Wed with the department within five(5)days following the date of inspection. tem Item Clem wt N wt e wt M 30 5 No moss-connection between potable& 1 J � Non-food contact- surfaces smooth,s waste water. Racidlow devices present. 01 5 From approved,home prose sources,free of durable,non-absorbent&easily cleanable. spoilage,no processed!Dods,no TOILET&HANDWASHING FACILITIES dented cans. 18 2 Dishwashing facilities properly designed, 31 4 Handwashing sinks accessible. constructed,maintained,installed. located,operated. 32 2 Handsinks provided with soap&single Footl containers properly labeled. service towels.Toilet rooms clean, in 17 1 Dishwashing facilities provided with ac- good repair,doors self-closing,trash TION curate thermometers,chemical test kits, receptacles. J PoentaROTEassure gauge. L Potentially hazarddousous foods must be man pre GARBAGE&REFUSE I�I toed al 45°F or less or 140°F or above, 33 2 Garbage containers sanitarily maintained. dairy products.meat.poultry,fish,cooked 19 1 Soiled .s equipment. akes&utensils pre- Covered flushed,scraped, soaked. or boiled potatoes,beans&rice.Cooling 34 1 Outside area maintained,clean. 1)Shallow pans.product 3 inches in 19 2 Wash and rinse water clean,hot. depth,refrigerated, 2)Pre-cooled in ice INSECT&RODENT CONTROL bath with frequent TEMPERATURE. l0 45°FRAT E.O Washing&Sanitizing: COOLING AT ROOM TEMPERATURE. 3-compartment sink: 1)wash 21 rinse 3) 1 35 4 No insects,rodents or other animals pre- sanitize 4)air dry.Sanitizere 50 ppm sent. Outer openings protected. 04 4 Adequate equipment to maintain proper chlorine or 200 ppm quaternary ammonia or food temperatures 12.5 ppm iodine for 1 minute. FLOORS,WALLS&CEILINGS Dishmachine, 180°F final rinse temperature, 36 �I Floors clean&constructed to be smooth, 05 1 Accurate thermometers':conspicuous. or 50 ppm chlorine at dish level. durable,nonabsorbent&properly coved. 06 2 Poleneey hazardous foods properly thawed; 21 1 Wiping cloths;Stored in 100ppm chlorine 1)n a refrgeraor 2)under cold running or 25ppm iodine. 37 Wass,ceilings clean&constructed to be water 3)by flatmate 4)as pal of cooling smooth,durable,&nonabsorbent. 22 2 Food contact surfaces of equipment;cutting boards.meat slicers,can openers,work LIGHTING 07 4 unwrapped&potentially hazardous foods counters,etc.shall be washed,rinsed and , ighting adequate/shielded, not re-served. sanitized.Surfaces free of abrasives and detergents. VENTILATION OD 2 Food protected from contamination;ie; 39 1 and equipment vented as required.• covered,off floors,etc. 23 1 Non-food contact surfaces of equipment 8 utensils clean. DRESSING ROOMS Handling of food lice)minimized,proper utensils provided&used. 40 1 Employees personal items properly stored 24 1 Coen equipment&utensils properly stor@d in locker or separate area. &handled to prevent contamination. 10 1 Food dispensing utensils properly stored OTHER OPERATIONS when in use. 25 1 Single service items properly stored& dispensed to prevent contamination. 41 5 Toxics/Cleaning agents stored away from food preparation and utensil washing PERSONNEL areas;toxics labeled. 11 5 Personnel with infectious disease,cuts or 26 2 No re-use of single service articles. burns restricted from handling food,clean Hot&cold water 42 1 Premises clean,maintained. No um utensilslequipment. WATER necessary articles.Cleaning/maintenance Hands washed,good hygienic practices. 27 5 Safe water source. kitchen. equipment properly stored. Authorized 12 5 provided at all times. personnel only. No smoking,eating or drinking in SEWAGE 13 1 Clothes clean,hair restrained. 28 4 Sewage and waste(mop)water properly 43 1 Complete separation from living/sleeping disposed quarters. FOOD EQUIPMENT PLUMBING Food contact surfaces non-toxic.smooth, 29 1 Plumbing properly installed&maintained. 44 1 Clean and soiled linen properly stored. 1 -f. durable.non-absorbent&easily cleanable. I/* CRITICAL ITEMS REQUIRING IMMEDIATE ACTION SCORE: I I , I % ' FER TO REVERSE SIDE FOR EXPLANATION / INSPECTX BY: / -� �.. RECEIVED BY: NAM TITLE "940419 hem/ Critical Violations 01 Food Service:Food free from spoilage or Nth;al foods from approved,licensed sources and property labeled;no home canned foods;no damaged cans. 03 Food Temperatures-Potentially hazardous foods:Defined as foods which consist in whole or in part of milk or milk products,eggs,meet,poultry,fish, dray products,also cooked/boiled potatoes,refried beans and rice;must be stored 45°F or less,or 140°F or above.Innal heating of poultry to 185°F: Pork to 150°F;Rwe roast beef 130°F.Rhea foods to 185°F;slwmtables Mat approved for healing foods. 04 Equipment to MNmetn Temperatures:Adequate number of refrgeraae,food•warmslg units,cooking and reheating equipment;proper food display and transportation equipment. 07 Rearview Portions or leftover or unwrapped open food shall not be re-served. 11 Employee Nestle:My person infected with a disease and/or boa or infected wound in a communicable farm that not be allowed to come in contact with food or food contact surfaces.Employees with cuts,bums,etc.on hands to wear plastic gloves or restricted from food preparation. 12 Employee PnMkes:No smoking,eating,drinking in kitchen unless in designated wee;wash hinds after smoking,eating,using toilet,coughing, sneezing,touching hair.handing dirty dishes.handling money or raw meat. 20 Washing end Sanlftstng Utensils:Manua method:3-compartment sink 1)Wash,2)rinea,3)sanitize,4)allow to air dry.3anlllzers: 50 ppm chlorine residual,or 200 ppm quaternary ammonia,or 12.5 ppm iodine for 1 minute.DlaMnachne: 180°F final rinse water or 50 ppm chlorine residual.Chemical teet kit required to determine wither concentrations. 27 Water Supply:From an approved source. Hot and cold water to all recurred fixtures. 28 Sewage:Al aquio waste,rckdng mop water,deposed of in a pudic sewer or in an individual sewage disposal system approved by the health department. 30 Plumbing:No direct connection between potable water system and waste water system;threaded faucets provided with backmow prevntors:food service equipment drannes properly at gapped. 31 Toilet&Hsndwaning Facilities:Handenas provided with single service towels in a dispenser and soap;hndank accessible at al times and in good working condition.Toilet rooms clean,good repair,properly vented,self-closing doors. 35 Insect,Rodent 4 Animal Control:Al outer openings protected by tightfitting,see-closing doors,closed windows,and/or screens.Building rodent proof Adequate approved means of insect/rodent control.Open bait boxes not approved. 41 Tone Items:Toros such as insecticides,rodnticides,caustics,polishes,detergents,sonitizers,other chemicals to be stored away from food frepaa- Lion and utensil washing areas,except does not prohibit the convenient availability of detergents or miters below utensil wasting stations. Keep medications out of kitchen. item Correction r wt Period ..I.Q /rns --LwU/22J .---e-e. A.e o 3 ,v,,,,--15— we,/, (.ran- t—VA j tote- a-e.:,— . 0 ig r- - ....,,,,)-e,..C- --C-c--1,, .r>- .-e4 a.O ,:ti,,. . Cfle.-6,„:- Art is/�-it , .-,-./n -74" 74 44 Ar /rte (.. ...ye. n creed ate/ /- 6)- 2' o- /LCCrt7.�1 tern .moo-GrPX . /'T-�W-r,-Q� �.1 r-,toy . • .a%..J . ,.Ma (A,. . ,,_./.. 7 I `,7 .....r`-C. /1).--61,!IL(4. —.lJ If -OrIA-,7 P.4 (ton n J, . Q7 ^-,--:"7 12,e,A-Ate T Ov , d-c-et!) L ) G --° ... ¢, -P,- c- -- .A rjn- ( (P0-/-,,. )ail7(J - - ei n iG,.uJar, 0.,. _--64, '-f-v.n,a..v, /yj..a....aJ /L-e . �/n.7 Z.Pir.,.Q,f u 5�-C...c.„ . .t5 ��F� ii irmc ' '°" Gee rc P,�«„� . r.,.O_ -r/r-LA A .-0.•. .- riX X-C-0°n y,1,�, . C' 1n,.r-/ Ord:r n ✓Q1,n.U-c-&en //Cf-"' 41-PA r /Q-a/7 - ' �/ , 3 /, r�-G/.tn J/16n �(,�.�i;Al eff2-te.vv(nrfj �M --M-er r_Cr' -.-t-e .a.9 - ,�, �`-2��/,.�ereer��iiw.f/c-•it le eV7_,..0.".. ."--;retear-e-eite,-0-4,- 3, . Q /Iti.CCG 2 /'J2-Lt n/i.ct-C.*�cC.,„- � ,..,..e...,_3&- Re iQ E_/A'c_e tetin. ti-La EST SH/MENT ✓2,C 940419 DEPARTMENT OF HEALTH A:kr: 1517.18 AVENUE COURT ipe IGREELEY, COLORADO 80831 ADMINISTRATION(303)1g-4-0588 HEALTH PROTECTION(303)353-0835 COMMUNITY HEALTH(303)WttW 9 COLORADO March 15, 1994 Certified Letter No. : P 186 978 673 Legal Action No. : 94-020 - Chiu Mu Lin China Palace 3487 West 10th Street /!A Greeley, Colorado 80631 Dear Mr. Mu Lin: On March 9, 1994, Gary Hague conducted a sanitation inspection of China Palace, operated by you at 3487 West 10th Street OA, Greeley, Colorado. The following items were found in violation of the Rules and Regulations Governing the Sanitation of Food Service Establishments in the State of Colorado: 03 Chicken wings were at 119 degrees, rice was 130 degrees on steam table. All potentially hazardous foods must be kept at 145 degrees on steam table. All potentially hazardous foods must be cooked to 145 degrees or reheated to 165 degrees before being placed on steam table. 10 Sugar scoop handle was in contact with product. Scoops must be stored with handles out of the product. 12 Thermometer was not sanitized between checking of temperatures. 22 All food contact surfaces are greasy and dirty. Meat slicer must be disassembled, washed, and sanitized when cutting different meats. 23 Exhaust and hood is greasy and has black build-up on it. All equipment must be washed thoroughly to remove this dirty build-up. 24 Utensils must be stored in a manner that prevents contamination. Spoons in barbecue sauce must be washed, rinsed, and sanitized daily. Build-up was from several days of accumulation. 25 No use of grocery bags for food storage. Food must be stored in food grade bags. 940419 China Palace Certified Letter No. : P 186 978 673 Legal Action No. : 94-020 March 15, 1994 Page 2 27 No hot water was available at handwash sink. This violation was corrected at time of inspection. 35 Excessive rodent droppings, obvious rodent harborage in dry storage. Pest control is in place; however, it is not utilized to full potential. Therefore, pursuant to Sections 25-1-107 , 25-1-109 and 12-33-205(2) , Colorado Revised Statutes 1973, you as the licensee are hereby REQUIRED to correct the deficiencies set forth above, so as to comply with the "Rules and Regulations Governing the Sanitation of-Food Service Establishments in the State of Colorado" within five (5) days after receipt of this notice. The applicable laws and regulations are available for your information. You may submit a written statement or data concerning the deficiencies set forth above. Failure to correct the deficiencies will result in license revocation or imposition of criminal or civil penalties. If we may assist you in any way or should you have questions related to this notice, please do not hesitate to contact this office at 353-0635. Sincerely, Said ea-ryliALu Jeffrey L. Stoll, M.P.H. Environmental Protection Specialist Director Environmental Protection Services GH/JS/lam-311 cc: John S. Pickle, M.S.E.H. , Director, Weld County Health Department Lee Morrison, Assistant County Attorney OA/laa .n Hello