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
10:20 AM
Inspection Time
August 17, 2018
Follow-Up Required
Seating Capacity
Complete Inspection, Complaint, Condem/Embargo
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. In
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. NA
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.
2.Rapid reheat >165 F. NO
3.Hot holding >135 F. In
4.Cold holding <41 F.(15)Out
5.Adequate cooking. In
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. In
11.Employee health
1.Sick employees restricted from handling food and utensils. NO
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. In
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. In
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.(10)Out
3.Pest control & pesticide application.  NO
4.Prohibited animals. NO
41.Chemical handling
1.Properly labeled. In
2.Properly stored. In
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. In
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. In
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.(1)Out
25.Single service articles properly stored, dispensed & used. In
26.No re-use of single service articles.(2)Out
29.Plumbing properly installed and maintained. In
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.(1)Out
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. In
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:
Condemned Value:$10

Inspection Comments

The health department received a complaint on 8/16/18. The complainant stated that they ate two tacos and became ill with the following symptoms: nausea, vomiting, diarrhea, cramps, chills headache, and muscle aches. Approximately 15 hours after consuming the food they became ill. 

A disease investigation was conducted today with the following noted:

Four employees: 2 bartenders, 2 servers, reported sick to management with the stomach flu on Thursday August ninth, they are still out sick and have not returned to work at this time. Their symptoms included vomiting and diarrhea.  Management has hired two more employees for the purpose of covering shifts and ensuring that sick employees do not return until fully symptom free. 

Establishment has a written sick policy that discusses employees who have symptoms of nausea, vomiting, or diarrhea must stay home from work until symptom free for 24 hours. 

*Discussed sick policy with management and when to return to work (after 24 hours symptom free)*

Discussed upcoming implementation of the 2013 FDA Food Code with person-in-charge during inspection.

A summary of the most notable changes is listed below:

The Colorado Department of Health & Environment has adopted the 2013 FDA Food Code. The Food Code will replace Colorado's current Rules and Regulations and will be effective in January 1, 2019.  The change will effect restaurants, delis, cafeterias, grocery stores, and other retail food establishments. Numerous sections of the FDA Food Code are incorporated in Colorado?s current food safety regulations so establishments should not see a great deal of new requirements. However there are several changes that will impact currently operating establishments.  Some of the changes include:

  • Date marking procedures would be required for all food      service operations. Date marking is currently only required in Colorado      for establishments that serve food to highly susceptible populations such      as health care facilities and schools. Refrigerated, ready-to-eat potentially      hazardous foods prepared and held in the establishment for more than 24      hours will be required to be clearly marked to indicate the date by which      the food is to be consumed, sold, or discarded. These foods must then be      consumed, sold, or discarded within 7 days. This requirement is to help      control the growth of deadly Listeria bacteria. *For a printable      educational handout about Date Marking Foods, please visit:
  • Establishments will be required to have at least one      employee, with supervisory and management responsibilities, that holds a      current food protection manager certification. Studies have shown      establishments with certified managers have fewer food safety violations.      *For a list of Certified Food Protection Manager training classes and      exams, please visit:
  • Establishments must have procedures for employees to      follow when responding to vomiting or diarrheal events within the      establishment. Illness outbreaks have been documented when proper clean up      procedures were not followed.  *For a printable guidance document      regarding Clean-up Procedures for Vomit/Fecal Events, please visit:
  • A sign or poster that notifies food employees to wash      their hands will need to be displayed at all hand washing sinks. Signage      is intended to improve the frequency of hand washing.

For more information about the 2013 FDA Food Code and educational, printable documents, please visit

Violation Comments

(03-01)  Correct by: Fri Aug 24 2018 
  • Two large, lidded containers of black beans in the basement walk in cooler were temped at 44F and 46F, both items were prepped on 8/16/18. Items discarded upon request. Manager indicated that beans are cooked, then cooled in ice baths and then moved to the walk in cooler in the basement. Discussed proper cooling parameters of foods prior to storing them into deep, lidded containers and checking temperatures of foods prior to placing them into containers:

 -->When cooling in ice baths, ice must be at the same height as the food product that is in the container. Stir foods frequently until product reaches 41 F. Use a food thermometer to verify foods are less than 41 F when placed into refrigerator.

-->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.

See Voluntary Condemnation Agreement.

(03-04)  Correct by: Fri Aug 24 2018 

The following items were temped above 41F:

  • Pasteruized liquid eggs in bag, sitting on metal prep table to the right of the stove, temped at 54F. Staff indicated that eggs were out on counter waiting to be put back into walk in cooler in basement from being stored in cooler upstairs for breakfast service. Product was placed into the walk in cooler to rapidly cool down.
  • Horchata located in the one door upright cooler, next to drink station, temped at 43F. Ambient of unit noted at 41F. 
  • Two lidded containers of chopped lettuce temped 49F-52F in the 2 door upright reach in cooler next to the cook line. Lids were removed for rapid cooling. 

-->Foods that rise above 41 F during preparation must be actively cooled to less than 41 F in shallow pans or on sheet pans. Do not place products in deep, covered containers if they have risen above 41 F during preparation.

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

(12-03)  Correct by: Fri Aug 24 2018 
  • Observed employee drink on bottom shelf of make table cooler across from the stove and fryers in the kitchen. 

-->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.

(31-03)  Correct by: Fri Aug 24 2018 
  • No hand soap provided at the bar hand sink, the hand sink located in the basement prep room, and the hand sink that is located in the food prep room. 

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

(35-02)  Correct by: Fri Aug 24 2018 
  • Observed multiple flies within the kitchen. Flies were noted landing on clean plates and utensils.

-->Use approved methods to eliminate insect activity. Control insects by keeping doors, windows and outer openings closed. Deprive them of breeding areas by keeping the establishment, trash cans and trash areas clean and free of accumulation of food spills. 

(22)  Correct by: Fri Aug 24 2018 
  • The following items were observed soiled: Ice shield in the ice machine found soiled with grime, can opener soiled on the metal prep table in the food prep room, salad spinner found soiled with food debris on bottom of metal table in the food prep room, metal tomato slicer found soiled heavily with food debris, bottoms of the grey containers holding clean utensils found soiled with food debris, located in the ware wash area on the metal rack. Plastic container of oil sitting on the metal storage rack in the food prep room was found soiled. 

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

(24)  Correct by: Fri Aug 24 2018 
  • Dirty disconnected copper drain pipe laying on the shelf with clean dishes underneath the steam table in the front cooking area. 

-->Please remove the pipe

(26)  Correct by: Fri Aug 24 2018 
  • Observed three containers originally for ranch dressing, being re-used to store, salt, oregano, and cumin in. 

-->Please discontinue reusing old food containers for food storage. Provide and use food grade storage containers designed for multiple uses and repeated washing and sanitizing.

(38)  Correct by: Fri Aug 24 2018 
  • Observed un-shielded glass flood light closest to the one door beverage cooler, above drink glasses. 

-->Please shield lights or provide shatterproof bulbs to help prevent contamination from broken glass should a bulb break.