Observations & Corrective Actions

2: 2-102.12 (A) and (B) It is required that at least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service is a certified food protection manager. A copy of certification must be available on site for review. For a list of Certified Food Protection Manager training classes and exams, please visit: https://www.larimer.org/health/safety-sanitation-programs/food-safety-program/food-safety-resources/certified-food

15: 3-302.11 (A) (1-2) A bag of thawing chicken observed in a plastic bag stored directly on cooked and sealed beef in the walk in cooler. Keep raw animal foods separate and below produce, prepared foods and other ready-to-eat foods to prevent cross contamination.

20: 3-501.14 Crab cream cheese 46F and cooked noodles 46F made this morning never cooled to 41F. Foods that are made from ingredients that are at room temperature must be quickly cooled to 41 F within 4 hours to prevent the growth of microorganisms. Recommend pre-chilling ingredients prior to assembly.

22: 3-501.16 (A) (2) Cut cabbage 54F and bean sprouts 54F found improperly cold holding on the serving line. Ice was added at time of inspection. The walk in cooler measured with an ambient temperature of 46F. Foods that measured at or above 46F for more than 4 hours were discarded. The following foods found improperly cold holding: bean sprouts 48F, mung beans 48F, sliced pork 48F,beef flank 47F, anchovy pork roll 47F, cooked brisket 47F, sliced brisket 51F, cooked chicken 46F, package of cream cheese 46F, packaged rice noodles 48F, wonton wrappers 49F, cooked egg 48F, bamboo shoots 46F, cooked shrimp 51F, cut cabbage 49F, rehydrating noodles 46-52F, fried chicken 49F, egg rolls 51F, rice noodles 47F, wontons 51F, cooked onion soup 48F, wide Thai noodles 48F, tofu 45F, and closed containers of milk 47F. Management stated their technician has been contacted and will be here in the morning to make repairs to the walk in cooler. All potentially hazardous foods were either discarded or moved to another cooler at time of inspection. A follow up will be conducted to ensure the walk in cooler has been repaired.

23: 3-501.17 A container of opened milk in the bar cooler found without a date mark, indicating when the product was opened. Ready-to-eat foods that are held refrigerated for more than 24 hours must be clearly marked with the date the product packaging is opened or the date the product is made. These foods must be consumed, sold, served or discarded within 7 days to control exposure to Listeria monocytogenes bacteria.

29: 3-502.12 Bags of cooked beef found in vacuum sealed bags. Packages were placed in a bin dated 12/13. No packages were marked with the time the products were placed in reduced oxygen packaging. - Foods processed and packaged using Reduced Oxygen Packaging (ROP) methods without a HACCP plan must have product packaging opened within 48 hours after packaging. Product must be labeled with the time and date the product was placed in the bag.

43: 3-304.12 A plastic scoop observed submerged in a large container of soy sauce on the cookline. 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.