1: 2-102.11 (A),(B), and (C)(1),(4)-(16) Based on this inspection, person in charge does not have working food safety knowledge for keeping foods safe from temperature abuse. Workers must have basic food safety knowledge as it applies to their job duties. Person in charge shall train all employees on food hot holding temperature requirements and proper cooling temperature requirements.
10: 6-301.12 Missing paper towels at hand sink located by the three compartment sink. Provide dispensed hand towels and hand soap at handwashing sinks at all times so workers can properly wash their hands. Corrected by adding paper towels.
20: 3-501.14 Measured two containers of cooked chicken inside 16" deep plastic covered containers at 52F and 66F. Thirty minutes later the food measured 51F and 64F. Person in charge is unsure if the food cooled to 70F during the first two hours. Food was cooked about 4 hours ago. 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. The chicken is not cooling at a fast enough rate for proper cooling. Corrected by discarding the chicken.
For a printable and fillable Cooling Log please visit: https://www.larimer.org/sites/default/files/uploads/2017/lcdhe-cooling-log.pdf.
See Voluntary Condemnation Agreement.
21: 3-501.16 (A)(1) Measured cooked rice at 121F inside a 4" plastic rectangle container sitting inside a round crock pot. Rice was cooked and placed there at 3.5 hours ago. Hot hold foods above 135F to prevent the growth of microorganisms. Corrected by discarding the cooked rice. Discontinue process of using the 4" plastic pan and instead actually place the cooked rice inside the crock pot so crock pot can keep the food at proper temperature for hot holding. See Voluntary Condemnation Agreement.
51: 5-202.13 Observed the spray hose on the three compartment sink hanging below the flood rim line on the sink. The spray hose can not extend down into the sink. Adjust or replace the spring so the spray hose does not hang down into the sink to protect the establishment water supply. Correct by repairing the sprayer hose so it can hang above the flood rim line on the sink.
Observations
OUT
1 Person in charge present, demonstrates knowledge and performs duties
Follow-Up
Observations
IN
2 Certified Food Protection Manager
Compliant
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 w/ ready-to-eat food or a pre-approved alternative procedure allowed
Compliant
Observations
OUT
10 Adequate handwashing sinks properly supplied and accessible
COS
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: molluscan shellfish identification, 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
N/O
18 Proper cooking time and temperature
Compliant
Observations
N/O
19 Proper reheating procedures for hot holding
Compliant
Observations
OUT
20 Proper cooling time and temperature
COSRepeat
Observations
OUT
21 Proper hot holding temperatures
COS
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
IN
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
IN
33 Proper cooling methods used; adequate equipment for temperature control
Compliant
Observations
N/O
34 Plant food properly cooked for hot holding
Compliant
Observations
IN
35 Approved thawing methods
Compliant
Observations
IN
36 Thermometer provided and accurate
Compliant
Observations
IN
37 Food properly labeled; original container
Compliant
Observations
IN
38 Insects, rodents and animals not present
Compliant
Observations
IN
39 Contamination prevented during food preparation, storage, and display
Compliant
Observations
IN
40 Personal cleanliness
Compliant
Observations
IN
41 Wiping cloths; properly used and stored
Compliant
Observations
IN
42 Washing fruits and vegetables
Compliant
Observations
IN
43 In-use utensils; properly stored
Compliant
Observations
IN
44 Utensils, equipment and linens: properly stored, dried, and handled
Compliant
Observations
IN
45 Single Use/ single-service articles: properly stored and used
Compliant
Observations
IN
46 Gloves used properly
Compliant
Observations
IN
47 Food and non-food contact surfaces cleanable, properly designed, constructed, and used
Compliant
Observations
IN
48 Warewashing facilities: installed, maintained , and used; test strips
Compliant
Observations
IN
49 Non-food contact surfaces clean
Compliant
Observations
IN
50 Hot and cold water available; adequate pressure