2: 2-102.12 (A) and (B) There is no evidence of a Certified Food Protection Manager being employed at the establishment at the time of the inspection.
->It is required that at least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service is a certified food protection manager. A copy of certification must be available on site for review.
*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
*For a list of Certified Food Protection Manager training classes and exams in Spanish, please visit: https://www.larimer.org/sites/default/files/uploads/2018/lcdhe-cfpm_guidance_spanish.pdf
*Owner signed up for a certified food protection manager course during the time of the inspection.
8: 2-301.14 Employee observed eating with gloves on, touching their face and then touching a clean utensil to stir a sanitizer bucket with the same gloves on.
->Thoroughly wash hands after eating.
->Thoroughly wash hands after touching your face.
*Employee discarded gloves and washed their hands as requested.
9: 3-301.11 (B) Employee observed on their cell phone then placed the phone in their pocket and grabbed multiple ready-to-eat pastries with their bare hands to put on a tray to be taken to the self-service area in the front of the store.
->Bare hand contact with ready-to-eat foods is not allowed. Use tongs, other utensils, deli papers or gloves to assemble or serve ready-to-eat foods.
->Wash hands after handling cell phones.
*Product discarded as requested. See Voluntary Condemnation Agreement.
*Worker washed hands and put on gloves as requested.
Observations
IN
1 Person in charge present, demonstrates knowledge and performs duties
Compliant
Observations
OUT
2 Certified Food Protection Manager
Repeat
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
OUT
8 Hands clean and properly washed
COS
Observations
OUT
9 No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed
COS
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
N/O
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
IN
24 Time as a Public Health Control; procedures and records
Compliant
Observations
IN
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
IN
33 Proper cooling methods used; adequate equipment for temperature control
Compliant
Observations
N/A
34 Plant food properly cooked for hot holding
Compliant
Observations
N/A
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