Observations & Corrective Actions

1: 2-102.11 (A),(B), and (C)(1),(4)-(16) There is no active managerial control in the kitchen. Four of the most common foodborne illness risk factors were observed during todays inspection. Workers must have basic food safety knowledge as it applies to their job duties. Food safety training needs to be provided. Larimer County CSU Extension Food Safety Program offers training for food service workers that covers the basic requirements for safe food handling. For more information and class schedule please visit: https://www.larimer.gov/extension/food-safety

8: 2-301.12 Cookline staff observed using his gloved hand to put raw steak from a plate onto the flattop and continued preparing ready to eat foods without washing his hands and changing his gloves. Staff used tongs in make table top containers, deeming all the utensils contaminated from raw meats. Prep staff observed rinsing and drying his hands in the hand sink near the warewashing area and donned food handling gloves without using soap. Thoroughly wash hands under warm running water, using hand soap, and vigorously rubbing hands together for 15 seconds and drying hands with a single use towel. Thoroughly wash hands after handling or touching raw poultry, meats or fish to prevent cross contamination.,Thoroughly wash hands prior to putting on food handler gloves and conducting food preparation.

15: 3-304.11 Cookline staff observed overusing gloves, and wiping their aprons often while preparing ready to eat foods. Metal tongs observed staddled over two ? pans in the top portion of the make table cooler. One side was submerged in raw beef and the other side was in cooked beef. - To prevent contamination raw meats must be stored and handled separate and away from ready to eat foods. Tongs removed and staff were instructed to have 2 separate tongs for each container of meat.

16: 4-501.114(A)-(E),(F)(1)-(2) There was no chlorine sanitizer concentration at the bar dish machine. Ensure chlorine sanitizer is maintained at or between 50-200ppm. WestChem technician was called during inspection for conduct maintaince.

20: 3-501.14 Kitchen manager stated they cool all products in the walk in freezer cooler. A pan of cooked beef 93F, a container of house made queso 88-95F, a plate 51F & a covered pan of cooked chicken 120F, a sheet of cooked beef 112F were observed just to the left in the walk in cooler. Manager stated all products were made this morning and they were all brought to the walk in freezer approximately 1 hour prior. A covered ? metal pan of cooked chicken 68F found cooling in the vertical freezer on the cookline. - Do not cool products at room temperature. Cool products in uncovered shallow metal pans. 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.

21: 3-501.16 (A)(1) Spanish rice observed in a rice cooker. Staff stated they cook the rice the day prior, then combine all ingredients and cook on the flattop before moving it to the rice cooker. Staff stated spanish rice had been moved to the rice cooker approximately 1 hour prior and was found at 112-198F. Queso observed in a soup warmer next to the rice cooker, staff stated queso was made this morning and cooked on the stove before being moved to the warmer. Staff stated queso was moved into the warmer approximately 1 hour prior and was found at 98F.

22: 3-501.16 (A)(2) The following items were found improperly cold holding along the top portion of the make table coolers: Pico 48F Deli sliced ham Guacamole 44F Sliced tomatoes 43-44F Ground beef 51F The following items found improperly cold holding under the make table cooler: Shredded cheese 51F Cooked chicken 58F Kitchen manager stated all items had been prepared within the last 2 hours. Cold hold all foods at or below 41F.

23: 3-501.17 Inconsistent date marking was observed throughout the facility, a container of tamales 9/20 observed storing shredded cheese, contaienrs of pico 48F were observed with a 9/23 date mark, manager stated it was prepared this morning. 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.

43: 3-304.12 Knives observed stored between make table coolers and counter surfaces. Store utensils in a clean and dry place to prevent potential contamination.