2: 2-102.12 (A) and (B) No persons with a food manager's certificate was available at time of 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
10: 5-202.12 (A) Observed handsink in kitchen reaching a maximum of 85 F at time of inspection. Manager stated temperature is adjusted due to issues with pipes freezing during the winter.
Ensure handsink is repaired or adjusted to have hot water of at least 100 F at all times.
Handsink was adjusted to have hotter water at time of inspection.
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Handwashing signage was provided for all handsinks in the establishment.
16: 4-602.11 (A) (1-5) Employees stated blenders and other equipment used to make smoothies and other drinks are washed at the end of the day and rinsed between drinks.
Ensure equipment and utensils used for handling TCS foods are washed at least once every 4 hours.
Employees cleaned and sanitized equipment as requested.
22: 3-501.16 (A) (2) Food observed holding at temperatures greater than 50 degrees F. Observed milks in cooler under drink preparation counter at 51 F. Manager stated the cooler was turned off due to circuit issues from other equipment and milks were placed in the cooler about 3 hours ago.
Ensure cold hold unit is repaired or adjusted to maintain products at less than 41 F. Milks were moved into the walk in cooler to allow rapid cooling.
23: 3-501.17 Observed cooked beef, cooked eggs, Spam, and other items prepared more than 24 hours prior with no date markings.
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.
For a printable educational handout about Date Marking Foods, please visit: https://www.larimer.org/sites/default/files/uploads/2017/lcdhe-date-marking-guidance.pdf
For a printable educational handout about Date Marking Foods in Simplified Chinese, please visit: https://www.larimer.org/sites/default/files/uploads/2018/lcdhe-dehs-cfpm_guidance-traditionalch.pdf
28: 7-102.11 Containers of poisonous or toxic materials and/or personal care items do not have a legible manufacturer's label. Observed several spray bottles with no labels.
Ensure all toxic or poisonous containers are labeled with the common name of the product.
56: 4-204.11 Observed container used to hold grease from venthood was full, causing grease to drip onto the floor.
Ensure grease is emptied as often as necessary to prevent accumulation of grease and dripping onto the floor.
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
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
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: 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
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
OUT
22 Proper cold holding temperatures
COS
Observations
OUT
23 Proper date marking and disposition
COSRepeat
Observations
N/O
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
OUT
28 Toxic substances properly identified, stored, and used
COSRepeat
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/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
