Colorado press reports that the Colorado Department of Public Health and Environment are investigating an outbreak of E. coli O157:H7 in Aurora. The outbreak was reported at Pho 75, an Aurora restaurant located at 2050 South Havana Street.

So far, four ill people have been identified, but as with any outbreak, it is possible that there are more sick than reported, as some might not go to the doctor. One of the four ill was hospitalized.

The Tri-County Health Department is working with the restaurant during the investigation. Pho 75 voluntarily closed yesterday. According to the state, typically when a restaurant closes in this kind of situation, a list of requirements must be met before they are allowed to reopen.

The Thompson Family speaks out: http://kdvr.com/2016/06/11/e-coli-linked-to-restaurant-pho-75-adds-to-history-of-violations/#ooid=BrM3EzNDE6yR-qN8tXn0aa8W9UqsX_mY

Here is a history of inspections:

Inspection Details

03/31/2016 Inspection, Education

No Violations Observed

03/24/2016 Inspection, Routine

01b – Critical

Food Source: Wholesome, free of spoilage

Inspector Comments: A dented can of coconut juice was stored with wholesome cans in the dry storage cabinet. Corrected on-site. Complied on: 03/24/2016

01c – Critical, Food Borne Illness Risk

Food Source: Cross-contamination

Inspector Comments: A bag of raw sausage was stored above ready-to-eat lettuce and ready-to-eat cucumbers in the preparation area, double-door, reach-in refrigerator. Corrected on-site. Complied on: 03/24/2016

02c – Critical, Food Borne Illness Risk

Personnel: Hands washed as needed

Inspector Comments: An employee in the ware washing area was observed touching dirty dishes and proceeded to touch clean dishes without washing their hands in between. An employee on the cook line repeatedly failed to wash her hands before donning new pairs of gloves. Complied on: 03/31/2016

02d – Critical, Food Borne Illness Risk

Personnel: Hygienic practices

Inspector Comments: An employee on the cook line failed to use their single-use gloves appropriately, as they repeatedly wore them for multiple tasks. An employee was observed touching his face with gloved hands and proceeded to touch ready-to-eat lettuce on the cook line. Complied on: 03/31/2016

03e – Critical, Food Borne Illness Risk

Food Temperature Control: Cold hold at 41°f or less

Inspector Comments: Cut lettuce was 48°F in a plastic container on top of the cook line, chest freezer. Cooked beef balls were 56°F in the basin of the preparation sink. Complied on: 03/31/2016

04a – Critical

Sanitation: Manual

Inspector Comments: A cutting board was manually washed in the basin of the preparation sink with soap and water only. Complied on: 03/31/2016

08b – Critical

Poisonous Or Toxic Items: Properly labeled

Inspector Comments: A chemical spray bottle was unlabeled as to its contents below the wait station sink. Corrected on-site. Complied on: 03/24/2016

09b – Non-Critical

Food Labeling, Food Protection: Food protected from contamination

Inspector Comments: Frozen, cooked chicken and frozen beef were thawing using an unapproved method on top of the wait station, chest, reach-in freezer. Cooked soup was observed cooling in a deep, large, plastic container in the walk-in refrigerator.

10a – Non-Critical

Equipment Design, Construction: Food-contact surfaces

Inspector Comments: The interiors of all the establishment’s chest freezers had an excessive amount of ice build-up. The interiors of the establishment’s chest freezers were cracked and in disrepair. The cook line cutting board was deeply grooved. The edges of the cuttings boards in the ware washing area were cracked.

10b – Non-Critical

Equipment Design, Construction: Nonfood-contact surfaces

Inspector Comments: The preparation sink was not firmly attached to the wall. A door gasket was torn in the cook line, cold-top refrigerator. A door gasket was torn in the storage area reach-in freezer. A door gasket was torn in the preparation area’s two-door, reach-in refrigerator.

12a – Non-Critical

Cleaning Of Equipment & Utensils: Food-contact surfaces

Inspector Comments: The interiors of the establishment’s chest freezers were heavily soiled with food debris. The interior of the storage area, reach-in freezer was heavily soiled with food debris. The interior of the ice machine was soiled with grime.

12b – Non-Critical

Cleaning Of Equipment & Utensils: Nonfood-contact surfaces

Inspector Comments: The storage shelf above the preparation sink was heavily soiled. The shelves of the walk-in refrigerator were soiled with food debris. The storage shelves throughout food preparation areas in the establishment were heavily soiled with food debris. The exterior of the preparation area chest freezer was soiled.

12d – Non-Critical

Cleaning Of Equipment & Utensils: Wiping cloths

Inspector Comments: Damp wiping cloths were stored out of contact with sanitizer in the ware washing area.

13a – Non-Critical

Utensils, Single-Service Articles: Utensils provided, used, stored

Inspector Comments: Clean forks at the wait station were not stored protected with their handles presented. Knives intended for use on the cook line were stored in between the cold-top refrigerator cutting board and the soiled storage shelf.

13b – Non-Critical

Utensils, Single-Service Articles: Single service articles stored, used

Inspector Comments: Single-use, plastic forks and spoons were not stored protected with their handles presented at the wait station.

13c – Non-Critical

Utensils, Single-Service Articles: No reuse of single-service articles

Inspector Comments: A single-use container of beef was reused to store water on the cook line. A single-use container of soy sauce was reused in the walk-in refrigerator to store soup.

14a – Non-Critical

Physical Facilities: Plumbing: installed, maintained

Inspector Comments: A leak was observed from the pipe underneath the wait station sink. The caulking at the cook line handsink was in disrepair.

14c – Non-Critical

Physical Facilities: Floors, walls, and ceilings

Inspector Comments: Several floor tiles were cracked on the cook line. Several floor tiles were cracked in the walk-in refrigerator. The ceiling tiles above the cook line were dusty. The walls underneath the three-compartment sink and preparation sink were heavily soiled.

14d – Non-Critical

Physical Facilities: Lighting

Inspector Comments: A light was not operational above the storage area.

10/08/2015 Inspection, Follow-Up

01c – Critical, Food Borne Illness Risk

Food Source: Cross-contamination

Inspector Comments: Raw shell eggs were stored above ready-to-eat limes in the walk-in refrigerator. Corrected on-site. Complied on: 10/08/2015

03e – Critical, Food Borne Illness Risk

Food Temperature Control: Cold hold at 41°f or less

Inspector Comments: Shredded lettuce was 50°F in an ice bath on top of the preparation area reach-in freezer. Cooked noodles were 70-72°F out of temperature control on the preparation sink drainboard. Corrected on-site. Complied on: 10/08/2015

09/30/2015 Inspection, Critical Item

01b – Critical

Food Source: Wholesome, free of spoilage

Inspector Comments: A dented can of bean sauce was stored with wholesome cans in the back storage room. Complied on: 10/08/2015

01c – Critical, Food Borne Illness Risk

Food Source: Cross-contamination

Inspector Comments: Raw shell eggs were stored above ready-to-eat tomatoes and lettuce in the walk-in refrigerator. Raw egg and shrimp were stored above cooked beef, tofu, and pork in the cook line reach-in refrigerator. Complied on: 10/08/2015

03e – Critical, Food Borne Illness Risk

Food Temperature Control: Cold hold at 41°f or less

Inspector Comments: The following items in the cook line cold-top refrigerator were above 41°F: raw sausage (48°F) and sliced beef (51°F). Bean sprouts (51-61°F) and raw beef/pork (53-61°F) were stored out of temperature control in the cook line preparation area. The following were above 41°F in the double-door standing refrigerator: raw beef (46°F), raw pork (49°F), cooked shrimp (59°F), raw shrimp (62°F), raw chicken with sauce (47°F), raw beef (45°F) and wonton filling (44-45°F). Raw beef with cut lettuce was 44°F in the walk-in refrigerator. Complied on: 10/08/2015

08a – Critical

Poisonous Or Toxic Items: Properly stored

Inspector Comments: A bottle of employee medicine was stored next to single-service straws and above the boba station. Complied on: 10/08/2015

08/05/2015 Inspection, Follow-Up

03e – Critical, Food Borne Illness Risk

Food Temperature Control: Cold hold at 41°f or less

Inspector Comments: Bean sprouts were 47°F in a plastic container on top of the cook line chest freezer. Corrected on-site. Complied on: 08/05/2015

07/27/2015 Inspection, Critical Item

02e – Critical

Personnel: Smoking, eating, drinking

Inspector Comments: An unapproved, twist-top employee beverage was observed on the serving counter next to the water glasses. Corrected on-site. Complied on: 07/27/2015

03a – Critical, Food Borne Illness Risk

Food Temperature Control: Rapidly cool foods to 41°f or less

Inspector Comments: A container of cooked noddles was 46-47°F after being cooked the previous day and stored in the walk-in refrigerator for more than 6 hours. Complied on: 08/05/2015

03e – Critical, Food Borne Illness Risk

Food Temperature Control: Cold hold at 41°f or less

Inspector Comments: Whipping cream (51°F) and milk (50°F) were stored above 41°F in the preparation line cold-top refrigerator. Bean sprouts were 57°F in a plastic container on top of the cook line chest freezer. Crab rangoons were 47°F in the walk-in refrigerator. Complied on: 08/05/2015

03f – Critical

Food Temperature Control: Food thermometer (probe type)

Inspector Comments: A probe food thermometer capable of measuring internal food temperatures from 0-220°F was not available in the establishment. Complied on: 08/05/2015

06c – Critical, Food Borne Illness Risk

Hand Washing: Soap and drying devices

Inspector Comments: Paper towels were not readily available at the preparation area handsink. Corrected on-site. Complied on: 07/27/2015

08a – Critical

Poisonous Or Toxic Items: Properly stored

Inspector Comments: A bottle of non-food grade oil was stored on top of the dish machine. A bottle of non-food grade oil was stored above customer food on the storage shelf adjacent to the walk-in refrigerator. Complied on: 08/05/2015

02/06/2015 Inspection, Follow-Up

No Violations Observed

02/02/2015 Inspection, Follow-Up

03e – Critical, Food Borne Illness Risk

Food Temperature Control: Cold hold at 41°f or less

Inspector Comments: Bean sprouts (52°F) were stored with ice on top of the cook area reach-in freezer. Cooked beef (44-46°F) was stored in the walk-in refrigerator for less than 4 hours. Complied on: 02/06/2015

01/08/2015 Inspection, Routine

02e – Critical

Personnel: Smoking, eating, drinking

Inspector Comments: An employee on the cook line was observed drinking from an unapproved, pop-top drink container. Two containers of employee food (beans) were stored in the reach-in refrigerator, adjacent to the back exit, above and next to customer food items. Complied on: 02/02/2015

03c – Critical, Food Borne Illness Risk

Food Temperature Control: Hot hold at 135°f or greater

Inspector Comments: Cooked noodles (91°F) were stored in the cook line microwave for less than 4 hours. Complied on: 02/02/2015

03e – Critical, Food Borne Illness Risk

Food Temperature Control: Cold hold at 41°f or less

Inspector Comments: Cooked shrimp (51°F), shredded cabbage (55°F), and wonton filling (51°F) were stored out of temperature control on top of the cook line reach-in freezer. Raw bean sprouts (48°F) were stored on ice on top of the reach-in freezer across from the kitchen handsink. Cut cabbage (60°F) was stored for more than 4 hours in a container on a prep shelf across from the kitchen handsink. Complied on: 02/06/2015

04c – Critical

Sanitation: In-place

Inspector Comments: Knives stored in the warewashing area were not washed, rinsed, and sanitized as required-at least every 4 hours. Complied on: 02/02/2015

08a – Critical

Poisonous Or Toxic Items: Properly stored

Inspector Comments: Employee medicine was stored on top of a dish rack on the cook line-above clean dishes. Complied on: 02/02/2015

08b – Critical

Poisonous Or Toxic Items: Properly labeled

Inspector Comments: Four unlabeled spray bottles (degreaser and metal cleaner) were stored on top of the dish machine. Complied on: 02/02/2015

09b – Non-Critical

Food Labeling, Food Protection: Food protected from contamination

Inspector Comments: A head of cabbage was stored unprotected in a box of pots, pans, and plastic bags on the lowest shelf of the kitchen prep table. Plastic containers of miscellaneous food items were stored on the floor of the walk-in refrigerator.

10a – Non-Critical

Equipment Design, Construction: Food-contact surfaces

Inspector Comments: An excessive amount of ice build-up was observed in the reach-in freezer adjacent to the walk-in refrigerator entrance.

10b – Non-Critical

Equipment Design, Construction: Nonfood-contact surfaces

Inspector Comments: A door gasket was torn on the cook line reach-in refrigerator. Aluminum foil was used to line shelves in the walk-in refrigerator.

11a – Non-Critical

Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer

Inspector Comments: The exterior thermometer for the walk-in refrigerator was not recording air temperatures within +/-3°F.

12b – Non-Critical

Cleaning Of Equipment & Utensils: Nonfood-contact surfaces

Inspector Comments: The kitchen handsink was excessively soiled with grime. The ventilation hood above the grill had a significant build-up of grease and dust. The fan guards in the walk-in refrigerator were dusty. The handle of the walk-in refrigerator was soiled with food debris. The reach-in freezers in the dry storage room were significantly soiled with food debris. The storage racks above and adjacent to the 3-compartment sink were grimy with miscellaneous debris.

13a – Non-Critical

Utensils, Single-Service Articles: Utensils provided, used, stored

Inspector Comments: A scoop without a handle was observed in the a container of fried onions.

14c – Non-Critical

Physical Facilities: Floors, walls, and ceilings

Inspector Comments: The ceiling tiles throughout food preparation areas were soiled and stained.

14f – Non-Critical

Physical Facilities: Locker rooms

Inspector Comments: An employee’s retainer and cell phone were not stored appropriately in the kitchen adjacent to the 3-compartment sink.

08/13/2014 Inspection, Follow-Up

No Violations Observed

07/22/2014 Inspection, Critical Item

01c – Critical, Food Borne Illness Risk

Food Source: Cross-contamination

Inspector Comments: Whole raw eggs were stored above ready-to-eat customer food. Complied on: 08/13/2014

02d – Critical, Food Borne Illness Risk

Personnel: Hygienic practices

Inspector Comments: An employee was observed rinsing gloved hands in the preparation sink. Complied on: 08/13/2014

03a – Critical, Food Borne Illness Risk

Food Temperature Control: Rapidly cool foods to 41°f or less

Inspector Comments: A whole chicken was stored next to the preparation sink at 83°F and not undergoing preparation. Complied on: 08/13/2014

03e – Critical, Food Borne Illness Risk

Food Temperature Control: Cold hold at 41°f or less

Inspector Comments: Raw chicken was stored in a bowl under the preparation sink 68°F. Complied on: 08/13/2014

04b – Critical

Sanitation: Mechanical

Inspector Comments: The final sanitization rinse of the dish machine was less than 50 ppm chlorine residual. Complied on: 08/13/2014

08b – Critical

Poisonous Or Toxic Items: Properly labeled

Inspector Comments: Several chemical spray bottles stored on top of the dish machine were not labeled as to its contents. Complied on: 08/13/2014

02/24/2014 Inspection, Follow-Up

No Violations Observed

02/20/2014 Inspection, Follow-Up

03e – Critical, Food Borne Illness Risk

Food Temperature Control: Cold hold at 41°f or less

Inspector Comments: In containers on the chest freezer in the kitchen, cut lettuce was 51°F. On the bottom shelf of the two-door standing refrigerator, raw beef was 46°F. Complied on: 02/24/2014

02/12/2014 Inspection, Routine

01b – Critical

Food Source: Wholesome, free of spoilage

Inspector Comments: A severely dented can was stored next to wholesome cans in the dry storage room by the back door. Complied on: 02/20/2014

01c – Critical, Food Borne Illness Risk

Food Source: Cross-contamination

Inspector Comments: Raw beef was stored above cooked rice in the standing two door refrigerator in the side kitchen room. Complied on: 02/20/2014

02c – Critical, Food Borne Illness Risk

Personnel: Hands washed as needed

Inspector Comments: An employee was observed washing their hands with out first removing their gloves. Complied on: 02/20/2014

02d – Critical, Food Borne Illness Risk

Personnel: Hygienic practices

Inspector Comments: An employee was observed using a towel with a concentration less than 50 ppm chlorine to wipe food contact surfaces and hands. Complied on: 02/20/2014

02f – Critical

Personnel: Demonstration of knowledge

Inspector Comments: A lack of food safety knowledge was demonstrated by the 9 other critical violations that were observed during routine inspection. Complied on: 02/20/2014

03c – Critical, Food Borne Illness Risk

Food Temperature Control: Hot hold at 135°f or greater

Inspector Comments: Tapioca balls were 106°F on the boba tea cart in the kitchen. Complied on: 02/20/2014

03e – Critical, Food Borne Illness Risk

Food Temperature Control: Cold hold at 41°f or less

Inspector Comments: In the containers on top of the freezer chest in the middle of the kitchen, sprouts were 47°F, cut lettuce mix was 51°F, and cut lettuce was 52°F. Raw beef on the bottom shelf of the 2 door standing refrigerator was 44°F. Condensed milk in cups on a ice tray in the kitchen was 62°F. Complied on: 02/24/2014

03f – Critical

Food Temperature Control: Food thermometer (probe type)

Inspector Comments: The facility did not have a probe-type thermometer measure at least 0-220°F.Complied on: 02/20/2014

04a – Critical

Sanitation: Manual

Inspector Comments: An employee was observed washing a pan and a cutting board without sanitizing in the manual ware-washing procedure. Complied on: 02/20/2014

08b – Critical

Poisonous Or Toxic Items: Properly labeled

Inspector Comments: Two unlabeled chemical spray bottles were observed on top of the ware-washing machine. Complied on: 02/20/2014

09b – Non-Critical

Food Labeling, Food Protection: Food protected from contamination

Inspector Comments: Beef was thawing using an unapproved method in packages sitting out on the preparation sink drain board and on the dirty dish drainboard. Chicken was thawing with in time and temperature controls nut using an unapproved method in a strainer on the preparation table next to the cold top refrigerator. Sprouts were stored in a container that was not NSF approved for food contact.

10b – Non-Critical

Equipment Design, Construction: Nonfood-contact surfaces

Inspector Comments: The kitchen hand sink was not sealed to the wall. Foil was used to cover the dish storage shelves in the kitchen. The lid to the chest freezer was split and broken.

10c – Non-Critical

Equipment Design, Construction: Dishwashing facilities

Inspector Comments: The three-compartment sink was not sealed to the wall.

11c – Non-Critical

Testing Devices: Chemical test kits provided and accessible

Inspector Comments: The facility did not have chemical test strips to verify the concentration of chlorine in the sanitizer solution.

12a – Non-Critical

Cleaning Of Equipment & Utensils: Food-contact surfaces

Inspector Comments: The interior of the standing freezer in the dry storage room, the 2-door standing refrigerator and of the cold-top refrigerator was soiled with food debris.

12b – Non-Critical

Cleaning Of Equipment & Utensils: Nonfood-contact surfaces

Inspector Comments: The drying shelf above the three-compartment sink was heavily soiled with grime. The fan guard in the walk-in refrigerator was soiled with dust. The door gaskets on the boba cold-top refrigerator and on the pho cold-top refrigerator were soiled with food debris. The interior of the chest freezer contained excessive ice build up.

13a – Non-Critical

Utensils, Single-Service Articles: Utensils provided, used, stored

Inspector Comments: The spoon used to scoop boba tapioca balls was store in still luke warm soiled water.

14c – Non-Critical

Physical Facilities: Floors, walls, and ceilings

Inspector Comments: Floor tiles and coving were loose, missing and cracked. The walls in the kitchen were all soiled with grime and grease. The floor under the standing refrigerators and freezers outside of the walk-in cooler were heavily soiled with grime, food debris, and trash. The floor of the walk-in cooler was soiled with food debris.

10/29/2013 Inspection, Follow-Up

No Violations Observed

10/23/2013 Inspection, Routine

01b – Critical

Food Source: Wholesome, free of spoilage

Inspector Comments: Raw meat was stored over ready to eat cut cucumbers in the standing refrigerator.Complied on: 10/30/2013

01c – Critical, Food Borne Illness Risk

Food Source: Cross-contamination

Inspector Comments: Raw beef was stored in contact with cooked chicken in the standing refrigerator.Complied on: 10/30/2013

01f – Critical

Food Source: Consumer advisory (7/1/13)

Inspector Comments: A consumer advisory was not provided for undercooked eggs served at the facility.Complied on: 02/20/2014

02c – Critical, Food Borne Illness Risk

Personnel: Hands washed as needed

Inspector Comments: An employee was observed changing gloves without washing their hands. Complied on: 10/30/2013

03c – Critical, Food Borne Illness Risk

Food Temperature Control: Hot hold at 135°f or greater

Inspector Comments: Noodles were stored inside the microwave at 106°F. Complied on: 10/30/2013

03e – Critical, Food Borne Illness Risk

Food Temperature Control: Cold hold at 41°f or less

Inspector Comments: Onion, garlic, chili paste and oil were found at 68°F. Cut lettuce on top of the chest freezer was found at 58°. Tapioca balls were found at 74°F. Complied on: 10/30/2013

06c – Critical, Food Borne Illness Risk

Hand Washing: Soap and drying devices

Inspector Comments: No hand soap was provided at the kitchen hand sink. Complied on: 10/30/2013

08b – Critical

Poisonous Or Toxic Items: Properly labeled

Inspector Comments: Two chemical spray bottles stored to the left of the 3 compartment sink were not labeled. Complied on: 10/30/2013

09b – Non-Critical

Food Labeling, Food Protection: Food protected from contamination

Inspector Comments: Raw chicken was stored uncovered and on the floor of the walk-in refrigerator. Cups containing ice and lemon were stored uncovered next to the microwave behind the cold top refrigerator. Cut jalapenos, bean sprouts, and basil were stored uncovered on top of the chest freezer.

10a – Non-Critical

Equipment Design, Construction: Food-contact surfaces

Inspector Comments: The cutting boards on the preparation table and on the bubble tea station were deeply grooved. A residential crock-pot was being used to hot hold peanut sauce.

10b – Non-Critical

Equipment Design, Construction: Nonfood-contact surfaces

Inspector Comments: The lid gaskets on the chest freezer were torn. The gaskets of the reach-in refrigerator on the cook line were torn.

10c – Non-Critical

Equipment Design, Construction: Dishwashing facilities

Inspector Comments: The three compartment sink was not sealed to the wall.

12a – Non-Critical

Cleaning Of Equipment & Utensils: Food-contact surfaces

Inspector Comments: The following equipment were soiled with food debris: the shelves of the reach in refrigerators on the cook line, the shelves of the standing freezers in the back room, the inside surfaces of the chest freezer, and the shelves of the standing refrigerator in the back room, and the shelves and walls of the walk-in refrigerator. The inside surface of the microwave was soiled with food debris.

12b – Non-Critical

Cleaning Of Equipment & Utensils: Nonfood-contact surfaces

Inspector Comments: The fans in the walk-in refrigerator were soiled with dust. The drying rack above the three compartment sink was soiled with food debris. The ventilation hoods over the fryer were soiled with grease.

12c – Non-Critical

Cleaning Of Equipment & Utensils: Dishwashing operations

Inspector Comments: Clean dishes on the drying rack were stacked while still wet.

13a – Non-Critical

Utensils, Single-Service Articles: Utensils provided, used, stored

Inspector Comments: The clean silverware was stored handle-down at the wait station.

14c – Non-Critical

Physical Facilities: Floors, walls, and ceilings

Inspector Comments: The ceiling vents in the kitchen were soiled with dirt and dust.

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