Observations & Corrective Actions

2: 2-102.12 (A) and (B) There is no evidence of a Certified Food Protection Manager being employed at the establishment at the time of the inspection. ->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 *For a list of Certified Food Protection Manager training classes and exams in Spanish, please visit: https://www.larimer.org/sites/default/files/uploads/2018/lcdhe-cfpm_guidance_spanish.pdf

15: 3-302.11 (A) (1-2) Raw chorizo and raw blood sausage observed over ready-to eat salsa in the customer service reach in/walk in cooler. ->Keep raw animal foods separate and below produce, prepared foods and other ready-to-eat foods to prevent cross contamination. *Cooler reorganized as requested.

21: 3-501.16 (A) (1) Carne asada (115F) measured improperly hot holding in the steam wells in the kitchen. All other products in the wells measured properly hot holding. Staff stated carne asada was placed into the wells around 30 minutes prior. Tamales (121-137F) observed bagged and kept on the counter at room temperautre at the start of the inspection. Owner stated tamales had been on the counter for approximatly 2 hours. ->The establishment is interested in using Time as A Control for their tamales. Please be advised the same procedure is required as using Time as A Control for pastries. Update written procedure to include tamales and label tamales with the time they get taken out of temperature control or their discard time. At the end of 4 hours tamales must be discarded. ->Hot hold foods above 135F to prevent the growth of microorganisms. *Carne asada was reheated as requested. *Tamales were moved to the freezer to rapidly cool as requested.

22: 3-501.16 (A) (2) Multiple items in the one door reach in fridge in the kitchen measured improperly cold holding above 41F. These include rice (45-48F), green salsa (48F), red salsa (50F), and prepacked chili rellanos (43F). It was observed that the cooler was packed with food blocking the vents and the air flow. Ambient temperature of the cooler measured 45F. Staff stated red slasa, green salsa and rice were placed in the cooler within 2 hours. Staff stated chili rellanos were placed in the cooler the day before. ->Cold hold foods below 41 F to prevent the growth of microorganisms. *Items relocated to the walk in to rapidly cool as requested. *Cooler was reorganized as requested and remeasured an ambient temperature of below 41F. Do not obstruct air flow in cooler.

24: 3-501.19 (A), (B)(2), (C)(2) and (3) Pastries the establishment is using Time as a Control for containing cream were not marked with the time they were removed from temperature control or their discard time. ->Foods must be marked with the time they are removed from temperature control or the time the product is to be discarded. Foods must be served or discarded within 4 hours. *Pastries were labeled as requested.

37: 3-602.11 (A), (B) (1-4) and (6-7) and (C) Multiple packaged items made in house in the grocery store for customer self service did not bear product labels. ->Provide complete labels on products. Label must include: product name, list of ingredients (most predominant to least), name, address and phone number of establishment where product is made, and net weight/quantity statement.

51: 5-205.15 (B) Leak observed at the mop sink. Leak observed at the hand sink in the kitchen. ->Repair plumbing to eliminate leak.