Inspection Report
Larimer County • Department of Health & Environment
1525 Blue Spruce Drive • Fort Collins, CO 80524-2004
(970) 498-6776 • Estes Park (970) 577-2050
License Posted?: Yes
Est/Site #
Travel Time
Time In
10:30 AM
Inspection Time
July 14, 2017
Follow-Up Required
Seating Capacity
Complete Inspection
All listed violations must be corrected by the times specified by the regulatory authority. Failure to comply with any time limits may result in the initiation of administrative or legal regulatory action including civil penalties up to $1000 and/or cessation of operation. An opportunity for appeal of the inspection findings nd time limitaions will be provided if a written request for an administrative hearing is filed with the Department within five (5) days following the date of receipt of inspection. If the request for a hearing is received, a hearing shall be held no sooner than twenty (20) days after the operator is notified of the hearing.

Violation Listing

Out: Out of compliance     In: Incompliance     NA: Not applicable to establishment     No: Could not be observed at time of inspection
CRITICAL ITEMS and Foodborne Illness Risk Factors
NON-CRITICAL ITEMS can become serious problems
1.Food Supplies
1. Approved source. In
2. Containers free of damage, dents, swells. (10) Out
3. Free of spoilage & adulteration In
4. HACCP plan and ROP. NA
5. No service of raw/undercooked animal food/sprouts to highly susceptible individuals NA
6. Date Marking. NA
7. Consumer advisory for service of raw/undercooked animal food. In
3.Temperature control for potentially hazardous foods: foods maintained at < 41 deg F or >135 deg F. Cool quickly from 135 deg F to 70 deg F in two hours and from 70 deg F to 41 deg F in four hours.
1. Cooling (20) Out
2. Rapid reheat >165 F. (20) Out
3. Hot holding >135 F. In
4. Cold holding <41 F. (15) Out
5. Adequate cooking. (20) Out
6. Time as a control. NA
7. Product thermometers used, accurate. In
4. Equipment adequate to maintain safe food temperatures. In
6. Foods safely thawed at <41 F: in a refrigerator, under cold running water, by microwave, or by cooking. NO
7.Re-service and cross contamination
1. Unwrapped & potentially hazardous foods not re-served. No self service of raw animal foods. In
2. Cross contamination from equipment, raw animal foods stored below cooked & ready-to-eat foods. (20) Out
11.Employee health
1. Sick employees restricted from handling food and utensils. In
2. Cuts, burns, bandages covered. NO
12.Employee practices
1. Hands washed as needed In
2. Good hygienic practices, no common towels In
3. Smoking, eating, drinking. (5) Out
4. Demonstration of knowledge/training needed. In
5. Ready-to-eat food protected from bare hand contact. (20) Out
20.Warewashing & sanitizing
1. Three compartment sink: wash, rinse, sanitize, air dry. 50 ppm chlorine or 200 ppm quaternary ammonia or 12.5 ppm iodine for one minute. NO
2. Warewashing machine: 180 F final rinse or 50 ppm chlorine at dish level. (10) Out
3. In-use utensils & cutting boards once/4 hrs., in-place manual cleaning equipment & CIP system: wash, rinse & sanitize. In
27.Water source
1. Safe, adequate water source. In
2. Hot and cold water under pressure provided at all times. In
28. Proper disposal of sewage & waste water. Disposal system adequate, toilets provided. In
30. No connections between potable water and waste water. Proper backflow devices provided. In
31.Handwashing sinks
1. Handwashing sinks. In
2. Handwashing sinks accessible. In
3. Hand soap, hand towels/hand dryer. (5) Out
35.Pest control
1. Evidence of rodents. In
2. Evidence of insects. In
3. Pest control & pesticide application. In
4. Prohibited animals. In
41.Chemical handling
1. Properly labeled. In
2. Properly stored. (10) Out
3. Properly used. In
2. Food containers properly labeled. In
5. Accurate, conspicuous thermometers in refrigerators/hot holding cabinets. In
8. Food protected from contamination, covered, off floor, produce washed. In
9. Proper utensils provided & used. (2) Out
10. In-use dispensing utensils properly stored. In
13. Clean clothing & aprons, hair restrained, authorized personnel only. In
14. Food contact surfaces maintained, non-toxic, constructed to be smooth In
15. Non-food contact surfaces maintained, constructed to be smooth, durable, non-absorbent, easily cleanable. In
16. Warewashing facilities provided, properly designed, installed, maintained and operated. In
17. Warewashing facilities provided with accurate thermometers, chemical test kits, pressure gauge. In
18. Soiled equipment, dishes & utensils: scraped, preflushed, soaked. In
19. Wash and rinse water clean & hot. In
21. Wiping cloths saturated with 50 ppm chlorine, 200 ppm quaternary ammonia or 12.5 ppm iodine. (1) Out
22. Cutting boards, work counters, slicers, grinders, utensils and other food contact surfaces clean. (2) Out
23. Non-food contact surfaces clean. In
24. Clean equipment & utensils air dried and properly stored, handled to prevent contamination. In
25. Single service articles properly stored, dispensed & used. (1) Out
26. No re-use of single service articles. In
29. Plumbing properly installed and maintained. (1) Out
32. Toilet rooms enclosed, doors closed, toilet paper & waste receptacles provided. Hand towels protected. In
33. Recycle and compost materials, garbage and refuse containers maintained, adequate number, covered when located outdoors. In
34. Recycle and compost, garbage and refuse areas clean, maintained and properly constructed. In
36. Floors clean, maintained, constructed to be easily cleanable. Base cove provided. In
37. Walls & ceilings clean, maintained, constructed to be easily cleanable. In
38. Lighting adequate, shields provided. In
39. Rooms & equipment vented as required. In
40. Employee personal items properly stored and separated. In
42. Premises clean, maintained, free of unnecessary articles. Maintenance (1) equipment properly stored. Outer openings protected from entry of pests. (1) Out
43. Complete separation of living, sleeping & laundry from food & (1) warewashing areas. In
44. Clean & soiled work clothing, linens properly stored. In

** Critical Items Required Immediate Corrective Action **

Risk Index Rating:


Risk Index Calculation Info:

Inspection Comments

A complete inspection was conducted today with the following noted:

-Properly calibrated digital thermometers provided at time of inspection

-All equipment is adequate to maintain safe food temperatures

-Kitchen was found clean and well-maintained condition 

--Tomato soup was noted cooling with an ice wand. Soup, prepared less than 30 minutes prior to inspection, was noted at 130 F at beginning of inspection and 91 by end of inspection. 

--A recommendation was made for employees to schedule a Food Safety Works course held by Larimer County and CSU Extension. 

Violation Comments

(01-02) Correct by: 07/14/2017 (Corrected at time of Inspection)
#10 can of Hot Fudge Topping and 66.5 oz can of Tuna in dry storage room were found dented/pinched at seams.

-Inspect and do not use cans with rim or seam damage, body creases, swelling or bulging. Damaged cans may allow for the entry of air and contaminants into the container allowing the growth of microorganisms.

--Damaged and dented canned goods removed from general storage. Set up a designated area for damaged cans if returning to the supplier for credit.

(03-01) Correct by: 07/14/2017
Chicken wings (130 F) prepared less than 30 minutes prior to inspection were placed on top portion of make table cooler on cook line.

--Wings were relocated to speed rack in walk-in cooler.

Cooked sausages were noted in plastic food container on top of ice. Sausages were noted at 122 F.

Cooked sausages (76 F) were noted cooling at room temperature.
--Sausages were discarded upon request.

-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.

-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.

(03-02) Correct by: 07/14/2017 (Corrected at time of Inspection)
3 containers of pulled pork (66-157 F) recently reheated less than 1 hour prior to inspection were noted at room temperature. Reheating process was interrupted to allow for another food item to be reheated.

-Quickly reheat commercially processed or canned food products to greater than 135 F prior to hot holding. After reheating, hot hold above 135 F to prevent the growth of microorganisms.

--Foods were reheated to greater than 165 F as requested.

(03-04) Correct by: 07/14/2017
The following foods were found cold holding above 41 F:

Walk-in cooler #4:
-Meatloaf (47 - 48 F)
-Sliced tomatoes (44 F)
-Salad mix (48 F)

Walk-in cooler #1:
-Sliced tomatoes (54 F)
-Sliced ham (44 F)
-Sliced turkey (43 F)
-Cut lettuce (48 - 50 F)
--All of the above products were found tightly covered and recently prepared less than 1 hour prior to inspection. Covers were removed to allow for rapid cooling.
-Lemon pies (70 F)
--Lemon pies were noted at room temperature at beginning of inspection. Pies were relocated to walk-in cooler on speed rack uncovered.

Make table cooler across cook line (bottom compartment)
-Raw salmon (46 F)
-Pancake batter (49 F)
-Egg batter (43 F)

Make table cooler in dessert prep area (top):
-Feta (50 F)
-Mozzarella (50 F)
--Staff indicated both cheeses were recently relocated from walk-in to cooler. Ambient 40 F.

Make table cooler #8 (on top)
-LTOP (60 - 61 F)
-Sliced tomatoes (60 F)
-LTOP (54 - 61 F)
--Products were relocated to walk-in cooler uncovered

Cut lettuce (58 F) was found at room temperature on top of food prep table with food prep sink.

-Do not let foods sit out at room temperature. Store foods in a refrigerator.

(03-05) Correct by: 07/14/2017
Sausages (100 F) and chicken (100 F) were found partially cooked in the walk-in and hot box. Staff indicated both were not finished being cooked, but only being held until ready to be re-cooked.

-Partially cooked foods need to be labeled as partially cooked and stored separate from ready-to-eat foods. A written procedure must be developed and provided upon request for all partially cooked foods. It is recommended that foods be cooked without interruption.

--All foods were reheated to 165 F as requested.

(07-02) Correct by: 07/14/2017 (Corrected at time of Inspection)
Ground lamb was noted above whole intact lamb in walk-in cooler #4

Raw pork was noted over sliced tomatoes on speed rack out at room temperature.

Raw beef was noted over liquid egg located in bottom compartment of make table cooler across from cook line.

-Keep raw animal foods separate and below produce, prepared foods and other ready-to-eat foods to prevent cross contamination.

-Store raw animal foods by cooking temperature to prevent cross contamination. Store roasts, steaks, lamb, and fish above eggs. Store raw eggs above hamburger and other raw ground meats. Store raw poultry below all other foods.

(12-03) Correct by: 07/14/2017 (Corrected at time of Inspection)
3 unlidded employee beverages were noted on shelf above ice machine in main server station

-Provide and use closed beverage containers, drink cups equipped with lids and straws for employee drinks.

-Locate employee drink cups at handwashing sinks or others areas that are not above food, food preparation areas, clean utensil and equipment and warewashing areas.

--Drink cups were relocated at time of inspection.

(12-05) Correct by: 07/14/2017 (Corrected at time of Inspection)
Worker was observed handling ready-to-eat sandwich with bare hands before placing into to-go box.

Worker was noted handling baked bread without gloves.

-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.

--Worker washed hands and put on gloves as requested.

(20-02) Correct by: 07/14/2017 (Corrected at time of Inspection)
Dish machine was found with a final sanitizer concentration below 50 ppm.

-Dish machine must provide a sanitizer concentration of 50-100 ppm chlorine at the dish surface to sanitize dishes, equipment and utensils. Repair machine as needed. Use sanitizer test kits to verify sanitizer is at correct concentration.

--Sanitizer was primed at time of inspection and noted with concentrations between 50 - 200 ppm chlorine.

(31-03) Correct by: 07/14/2017 (Corrected at time of Inspection)
No paper towels were provided at hand sink in bar.

-Provide dispensed hand towels and hand soap at handwashing sinks at all times so workers can properly wash their hands.

--The hand washing sink was restocked at the time of inspection.

(41-02) Correct by: 07/14/2017
Spray bottle of "Murphy" was found stored on work table above serving trays.

-Store chemicals and other toxics below and away from food, food preparation areas, clean dishes, equipment and utensils, warewashing areas, and single use items to prevent possible contamination.

--Containers were relocated at time of inspection.

(09) Correct by: 07/14/2017
Bowls without handles were noted inside container of flour and grits in dry storage/can area.

-Please discontinue using bowls or cups to scoop and dispense foods. Provide and use food scoops equipped with handles to dispense foods. Store scoops with handles extended out of product.

(21) Correct by: 07/14/2017
Quaternary ammonia sanitizer in wiping cloth bucket located in server station, below can opener on food prep table, and behind the bar were noted with concentrations below 150 ppm.

-Wiping cloths must be maintained saturated with 150 - 400 ppm quaternary ammonia at all times. Ensure sanitizer for wiping cloths is changed at a frequency to maintain an adequate concentration. Please empty wiping cloth buckets and refill. Use test strips to verify correct concentration.

(22) Correct by: 07/14/2017
Both ice machines were noted with an accumulation of pink slime and grime built up on interior.

-Please wash and sanitize utensils and equipment to remove food residue.

(25) Correct by: 07/14/2017
Paper towels in coffee server area were noted on top of shelf above hand sink and not properly dispensed.

-Hand towels must be dispensed.

(29) Correct by: 07/21/2017
Hand sink was noted severely leaking from faucet in dessert prep area.

-Repair and maintain plumbing and fixtures to eliminate leak.

(42) Correct by: 07/14/2017
Window in dessert prep area was open and lacking a screen, allowing flies in kitchen.

-Keep windows and other openings to the outside closed to help prevent the entry of flies and other pests into the building.

Sign Off

Inspected By
EHS Email
Received By
Andrew Schaub-Falls
Received By Email
Received By Phone
Received By Signature

Food Safety Resources:

Visit the Food Inspection Reporting web site at
Food Safety Training 970-498-6008