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Larimer County Department of Health and Environment
1525 Blue Spruce Drive, Fort Collins CO 80524 | Visit Official Website (opens in a new tab)

MUSIC CITY HOT CHICKEN

111 W Prospect Rd #B & C Fort Collins, CO 80525

Retail Food |

February 7, 2024 | View Original Inspection PDF
Score & Grade: 50 Re-Inspection Required Grade: Re-Inspection Required
Observations & Corrective Actions

13: 3-101.11 A can of Roland diced red pimientos was found dented on the top seam. -Product was removed from general storage to receive credit. Inspect and do not use cans with rim or seam damage, body creases, swelling or bulging. Damaged cans may allow for the entry of air and contaminants into the container allowing the growth of microorganisms. - For a printable Dented Can guide poster please visit: https://www.larimer.org/sites/default/files/uploads/2017/lcdhe-dented-cans.pdf

16: 4-501.114 The dishwashing machine was found with low concentrations of chlorine sanitizer below 50 ppm. After a couple of runs and primings, an appropriate concentration could not be reached so their maintenance vendor was called. -Vendor fixed the issue while specialist was present. An appropriate concentration of chlorine sanitizer was found between 50-200 ppm. Vendor explained that a piece of tubing had failed and was replaced with new tubing. Dish machine must provide a sanitizer concentration of 50-200 ppm chlorine at the dish surface to sanitize dishes, equipment and utensils. Repair machine as needed. Use sanitizer test kits to verify sanitizer is at correct concentration. The baffle on the inside of the ice machine was found with a brown grime when wiped with an alcohol wipe. -Clean and maintain ice machine interior.

20: 3-501.14 A tall plastic container with a lid of smoked tomatoes was found cooling in the walk-in cooler. The product had been made around 11:30 AM today. The tomatoes were found improperly cooling at 90F at roughly 1:45 PM. -Product discarded as requested. See Voluntary Condemnation Agreement. Cool foods in a refrigerator, in uncovered, shallow metal pans that are no more than two- to three-inches deep. Quickly cool foods from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 more hours to prevent the growth of microorganisms. Once products are less than 41 F the food can be transferred to bulk containers and stored covered. Use a food thermometer to verify foods are less than 41 F prior to covering for storage.

22: 3-501.16 (A) (2) In the top portion of the make-table cooler, a pan of potato salad was found improperly cold holding at 45F. Staff stated they had left the top portion open during the lunch rush. -Potato salad was moved to the bottom portion of the make-table to cool back to 41F. Ensure that the lid for the top portion is closed more frequently. Cold hold foods below 41 F to prevent the growth of microorganisms.

23: 3-501.18 A container of house-made blue cheese sauce in the walk-in cooler and a container of house-made blue cheese sauce in the bottom portion of the make-table were found date marked at prepared on 1/30. Products were found on 2/7 which is outside the 7-day use limit. -Containers were discarded as requested. See Voluntary Condemnation form. Proper date marking is day of preparation (Day 1) + 6 additional days = 7 day total hold time. Ready-to-eat foods that have exceeded 7 day date marking are to be discarded.

29: 8-201.13 Three buckets of house-made kimchi was found fermenting at room temperature in the basement. Staff stated this is a new product that has not been served to guests yet. All buckets were date marked for 1/31. -After consulting specialist's supervisor, establishment was able to keep the product after the buckets tested to be at or below 4.2 pH for acidic purposes. All kimchi buckets were moved to the walk-in cooler in the basement. -An approved HACCP plan must be developed if establishment continues to ferment kimchi at room temperature. Specialist explained to staff that a HACCP is not required if fermentation occurs continuously at or below 41F. -For information frequently asked questions on HACCP/Specialized Process please visit: https://www.colorado.gov/pacific/cdphe/haccp-frequently-requested-information

43: 3-304.12 Plastic ramikin cups in a few bulk spice containers below the induction stoves were found being used as scoops. -Discontinue using bowls or cups to scoop and dispense foods. Provide and use food scoops equipped with handles to dispense foods. Store scoops with handles extended out of product.

51: 5-205.15 (B) The fountain drink machine was observed leaking from its drainage tube. -Repair and maintain plumbing and fixtures to eliminate leak.

Observations
IN
1 Person in charge present, demonstrates knowledge and performs duties
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
IN
3 Management, food employee and conditional employee; knowledge, responsibilities and reporting
Compliant
Observations
IN
4 Proper use of restriction and exclusion
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
IN
6 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
8 Hands clean and properly washed
Compliant
Observations
IN
9 No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed
Compliant
Observations
IN
10 Adequate handwashing sinks properly supplied and accessible
Compliant
Observations
IN
11 Food obtained from approved source
Compliant
Observations
N/O
12 Food received at proper temperature
Compliant
Observations
OUT
13 Food in good condition, safe, and unadulterated
COS
Observations
N/A
14 Required records available: shellstock tags, parasite destruction
Compliant
Observations
IN
15 Food separated and protected
Compliant
Observations
OUT
16 Food contact surfaces; cleaned and sanitized
COS
Observations
IN
17 Proper Disposition of returned, previously served, reconditioned and unsafe food
Compliant
Observations
IN
18 Proper cooking time and temperature
Compliant
Observations
IN
19 Proper reheating procedures for hot holding
Compliant
Observations
OUT
20 Proper cooling time and temperature
COS
Observations
IN
21 Proper hot holding temperatures
Compliant
Observations
OUT
22 Proper cold holding temperatures
COS
Observations
OUT
23 Proper date marking and disposition
COS
Observations
IN
24 Time as a Public Health Control; procedures and records
Compliant
Observations
N/A
25 Consumer advisory provided for raw/undercooked food
Compliant
Observations
N/A
26 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
N/A
27 Food Additives: approved and properly used
Compliant
Observations
IN
28 Toxic substances properly identified, stored, and used
Compliant
Observations
OUT
29 Compliance with variance/ specialized process/ HACCP
Observations
N/A
30 Pasteurized eggs used when required
Compliant
Observations
IN
31 Water and ice from approved sources
Compliant
Observations
N/A
32 Variance obtained for specialized processing methods
Compliant
Observations
IN
33 Proper cooling methods used; adequate equipment for temperature control
Compliant
Observations
N/O
34 Plant food properly cooked for hot holding
Compliant
Observations
N/O
35 Approved thawing methods
Compliant
Observations
IN
36 Thermometer provided and accurate
Compliant
Observations
IN
37 Food properly labeled; original container
Compliant
Observations
IN
38 Insects, rodents and animals not present
Compliant
Observations
IN
39 Contamination prevented during food preparation, storage, and display
Compliant
Observations
IN
40 Personal cleanliness
Compliant
Observations
IN
41 Wiping cloths; properly used and stored
Compliant
Observations
IN
42 Washing fruits and vegetables
Compliant
Observations
OUT
43 In-use utensils; properly stored
Observations
IN
44 Utensils, equipment and linens: properly stored, dried, and handled
Compliant
Observations
IN
45 Single Use/ single-service articles: properly stored and used
Compliant
Observations
IN
46 Gloves used properly
Compliant
Observations
IN
47 Food and non-food contact surfaces cleanable, properly designed, constructed, and used
Compliant
Observations
IN
48 Warewashing facilities: installed, maintained , and used; test strips
Compliant
Observations
IN
49 Non-food contact surfaces clean
Compliant
Observations
IN
50 Hot and cold water available; adequate pressure
Compliant
Observations
OUT
51 Plumbing installed; proper backflow devices
Observations
IN
52 Sewage and waste water properly disposed
Compliant
Observations
IN
53 Toilet facilities; properly disposed; facilities maintained
Compliant
Observations
IN
54 Garbage and refuse properly disposed; facilities maintained
Compliant
Observations
IN
55 Physical facilities installed, maintained, and clean
Compliant
Observations
IN
56 Adequate ventilation and lighting; designated areas used
Compliant