Observations & Corrective Actions

2: 2-102.12 (A) and (B) 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

3: 2-201.11 (A), (C) There is no documentation that employees have been informed 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

10: 5-202.12 (A) The cold water line was turned off at the hand sink at the beginning of the serving line at the start of the inspection. A red bowl found stored in the hand sink next to the dish machine. The hand sink in the women's restroom measured with a maximum temperature of 64F. Handwashing sinks must be kept accessible for use at all times. Do not place or store items in, on, or in front of handwashing sinks.,Hot water supplied to handwashing sinks must be at least 100 F. Adjust water heating system to provide the required 100 F water at the handwashing sinks.

15: 3-302.11 (A) (1-2) A bucket of raw chicken was observed stored above a container of sauce 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 2 large pieces of cooked brisket 42-46F cooked last night found improperly cooled in the walk in cooler. - 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) Fried rice 104F found improperly hot holding in a rice warmer. Staff stated rice is cooked and vegetables are added before being placed in the rice warmer. - Foods were reheated to greater than 165 F as requested.,Hot hold foods above 135F to prevent the growth of microorganisms.

22: 3-501.16 (A) (2) Cut bean sprouts in water 57F found improperly cold holding on the serving line. Ice was added at time of inspection. Add ice. Food containers must be submerged down into ice if products are to be kept at less than 41 F. If ice baths can not hold foods at less than 41 F, commercial refrigeration must be provided.

29: 3-502.12 Bags of cooked pork and beef found in vacuum sealed bags. Manager stated foods were placed in bags last night. No packages were marked with the date or time 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 Utensils stored in water at 124F. Unit was turned up to heat water up to 135F. - Store food utensils in the food with handles extended out of the food product, in hot water greater than 135 F, in running drained water, or clean and dry.