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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)

PANINOS RESTAURANT

310 W Prospect Rd Fort Collins, CO 80526-2005

Retail Food |

March 5, 2024 | View Original Inspection PDF
Score & Grade: 75 Re-Inspection Required Grade: Re-Inspection Required
Observations & Corrective Actions

3: 2-102.11 (C) There is no documentation that employee's have been notified of their responsibility to report illness to management. Employees are required to report illnesses to management. Establishment should develop a written sick employee policy. The policy should address the employee requirement to report to management that they are ill, when to exclude a food employee who is sick, when the food employee can return to work, and how the excluded food employee is to be managed upon return. For a sample Employee Illness Policy Contract please visit: https://www.larimer.org/sites/default/files/uploads/2017/lcdhe-employee-illness-policy-contract.pdf

6: 2-401.11 Employee beverages observed on the prep table next to cut tomatoes. Locate employee drink cups at handwashing sinks or others areas that are not above food, food preparation areas, clean utensil and equipment and warewashing areas.

8: 2-301.14 Staff observed coming in from outside on the phone, put on food handler gloves without first washing his hands. Staff members observed coming in from the walk in outside wearing food handler gloves and began preparing dough without first washing his hands and changing gloves. Employee washed hands as requested. Thoroughly wash hands after any activity that can contaminate hands such as coming in from outside, handling dirty dishes or touching unclean surfaces in the kitchen.

13: 3-202.15 A can of sliced green olives found severely dented in the canned storage area. Can removed from general storage. Can with dents along the top seam, bottom seam or mid seam should be removed from use.

16: 4-501.114 There was no bleach concentration at the dish machine at time of inspection. Auto Chlor technician was contacted at time of inspection and repaired the unit on site. Sanitizer was measured above 50ppm prior to the end of the inspection. Dish machine must provide a sanitizer concentration of 50-200 ppm chlorine at the dish surface to sanitize dishes, equipment and utensils. Use sanitizer test kits to verify sanitizer is at correct concentration.

19: 3-403.11 A large container of marinara, filled over the fill line, observed in a hot holding well measuring between 77F-146F. Staff stated the container was placed in the steam well 3 hours prior to inspection. Product was discarded upon request. Foods must be quickly reheated to 165F within 2 hours prior to being hot held.

23: 3-501.17 A large plastic container of cooked meatballs found without a date mark indicating when it was made. Staff stated meatballs were cooked on Saturday. Individually plated cooked lasagna observed without a date mark. Proper date marking is day of preparation (Day 1) + 6 additional days = 7 day total hold time. 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.

33: 3-501.15 (A) A large vat of marinara observed cooling in the walk in cooler with an ice wand. Marinara measured between 114F-145F with a melted ice wand approximately 2 hours after the sauce was brought to the walk in cooler.

Observations
IN
1 Person in charge present, demonstrates knowledge and performs duties
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
OUT
3 Management, food employee and conditional employee; knowledge, responsibilities and reporting
Observations
IN
4 Proper use of restriction and exclusion
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
OUT
6 Proper eating, tasting, drinking, or tobacco use
Observations
IN
7 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
8 Hands clean and properly washed
COS
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
N/O
18 Proper cooking time and temperature
Compliant
Observations
OUT
19 Proper reheating procedures for hot holding
Observations
IN
20 Proper cooling time and temperature
Compliant
Observations
IN
21 Proper hot holding temperatures
Compliant
Observations
IN
22 Proper cold holding temperatures
Compliant
Observations
OUT
23 Proper date marking and disposition
Observations
N/A
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
N/A
29 Compliance with variance/ specialized process/ HACCP
Compliant
Observations
N/A
30 Pasteurized eggs used when required
Compliant
Observations
IN
31 Water and ice from approved sources
Compliant
Observations
IN
32 Variance obtained for specialized processing methods
Compliant
Observations
OUT
33 Proper cooling methods used; adequate equipment for temperature control
Observations
N/A
34 Plant food properly cooked for hot holding
Compliant
Observations
N/A
35 Approved thawing methods
Compliant