2: 2-102.12 (A) and (B) Person in charge has completed the training but needs to take and pass the exam to be a certified food protection manager.
-> 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
33: 3-501.15 (A) A pan of cooked chicken breasts prepared approximately 45 minutes prior to the inspection was found covered. Chicken breast temps ranged from 53F-85F Lid was removed to allow breasts to rapidly cool to 70 F in 2 hours and from 70F to 41F or less in 4 hours.
Curry sauce in a deeply filled container in the food preparation cooler found with temps around 130F. Asked team to put in a shallow pan to quickly cool in the walk-in cooler. Make table coolers are not designed to quickly cool foods. Other techniques are ice baths or ice wands.
-> Cool foods in a refrigerator, in uncovered, shallow metal pans that are no more than two- to three-inches deep. 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.,
-> Covers were removed from containers to allow for rapid cooling.
-> Do not cool foods in large, deep containers.
-> Foods were placed into shallow pans and put into the refrigerator uncovered to quickly cool back to 41 F.
-> For a printable Cooling Requirements poster please visit:
https://www.larimer.org/sites/default/files/uploads/2017/lcdhe-cooling-requirements.pdf
-> For a printable proper Cooling Methods poster please visit:
https://www.larimer.org/sites/default/files/uploads/2017/lcdhe-cooling-methods.pdf
Observations
IN
1 Person in charge present, demonstrates knowledge and performs duties
Compliant
Observations
OUT
2 Certified Food Protection Manager
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
IN
13 Food in good condition, safe, and unadulterated
Compliant
Observations
N/A
14 Required records available: shellstock tags, parasite destruction
Compliant
Observations
IN
15 Food separated and protected
Compliant
Observations
IN
16 Food contact surfaces; cleaned and sanitized
Compliant
Observations
IN
17 Proper Disposition of returned, previously served, reconditioned and unsafe food
Compliant
Observations
IN
18 Proper cooking time and temperature
Compliant
Observations
N/O
19 Proper reheating procedures for hot holding
Compliant
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
IN
23 Proper date marking and disposition
Compliant
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
N/A
32 Variance obtained for specialized processing methods
Compliant
Observations
OUT
33 Proper cooling methods used; adequate equipment for temperature control
