Larimer County Department of Health & Environment
1525 Blue Spruce Drive Fort Collins, CO 80524-2004
FOOD ESTABLISHMENT INSPECTION REPORT
|License Posted?: Yes|
SUCCESS FOODS MANAGEMENT GROUP, LLC
3280 S COLLEGE AVE, STE 130 FORT COLLINS, CO 80525
August 28, 2019
Complete Inspection, Disease Investigation
|FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS|
|Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public health interventions are control measures to prevent foodborne illness or injury. Compliance status to be designated as IN, OUT, NA, NO for each numbered item.|
|1||In||Person in charge present, demonstrates knowledge, and performs duties|
|2||Out/10||Certified Food Protection Manager|
|3||In||Management, food employee and conditional employee; knowledge, responsibilities and reporting|
|4||Out/25||Proper use of restriction and exclusion|
|5||In||Procedures for responding to vomiting and diarrheal events|
|Good Hygenic Practices|
|6||Out/0||Proper eating, tasting, drinking, or tobacco use|
|7||In||No discharge from eyes, nose, and mouth|
|Preventing Contamination by Hands|
|8||Out/25||Hands clean & properly washed|
|9||Out/25||No bare hand contact with RFE food or a pre-approved alternative procedure properly allowed|
|10||In||Adequate handwashing sinks properly supplied and accessible|
|11||In||Food obtained from approved source|
|12||NO||Food received at proper temperature|
|13||In||Food in good condition, safe, & unadulterated|
|14||NA||Required records available: shellstock tags, parasite destruction|
|Protection from Contamination|
|15||In||Food separated and protected|
|16||In||Food contact surfaces; cleaned & sanitized|
|17||In||Proper disposition of returned, previously served, reconditioned & unsafe food|
|Time/Temperature Control for Safety|
|18||In||Proper cooking time & temperatures|
|19||In||Proper reheating procedures for hot holding|
|20||In||Proper cooling time and temperature|
|21||In||Proper hot holding temperatures|
|22||Out/10||Proper cold holding temperatures|
|23||In||Proper date marking and disposition|
|24||NA||Time as a Public Health Control; procedures & records|
|25||In||Consumer advisory provided for raw/undercooked food|
|Highly Susceptible Populations|
|26||NA||Pasteurized foods used; prohibited foods not offered|
|Food/Color Additives and Toxic Substances|
|27||NA||Food additives: approved & Properly used|
|28||Out/5||Toxic substances properly identified, stored & used|
|Conformance with Approved Procedures|
|29||NA||Compliance with variance / specialized process / HACCP|
|GOOD RETAIL PRACTICES|
|Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects in foods.|
|Safe Food and Water|
|30||Pasteurized eggs used where required|
|31||Water and ice from approved source|
|32||Variance obtained for specialized processing methods|
|Food Temperature Control|
|33||Proper cooling methods used; adequate equipment for temperature control|
|34||Plant food properly cooked for hot holding|
|35||Out/0||Approved thawing methods used|
|36||Thermometer provided & accurate|
|37||Food properly labeled; original container|
|Prevention of Food Contamination|
|38||Insects, rodents, & animals not present|
|39||Contamination prevented during food preparation, storage & display|
|41||Out/0||Wiping Cloths; properly used & stored|
|42||Washing fruits & vegetables|
|Proper Use of Utensils|
|43||In-use utensils: properly stored|
|44||Utensils, equipment & linens: properly stored, dried, & handled|
|45||Single-use / single-service articles: properly stored & used|
|46||Gloves used properly|
|Utensils, Equipment and Vending|
|47||Food & non-food contact surfaces cleanable, properly designed, constructed, & used|
|48||Warewashing facilities: installed, maintained, & used; test strips|
|49||Non-food contact surfaces clean|
|50||Out/10||Hot & cold water available; adequate pressure|
|51||Plumbing installed; proper backflow devices|
|52||Sewage & waste water properly disposed|
|53||Toilet facilities; properly constructed, supplied, & cleaned|
|54||Garbage & refuse properly disposed; facilities maintained|
|55||Physical facilities installed, maintained, & clean|
|56||Adequate ventilation & lighting; designated areas used|
A complete inspection was conducted today with the following noted:
- Hot held foods found at 135 F and above
- Raw animal proteins found properly stored below ready to eat foods and produce
- Foods found properly date marked
- Staff stated in-use utensils and equipment are cleaned every 4 hours
- Staff demonstrated good food safety knowledge
- Good cooling methods observed
- Facility found clean and maintained
- Accurate calibrated thermometers provided
- Cold holding equipment found properly adjusted and maintained
- Sick employee policy discussed with Person In Charge. As a reminder, employees ill with vomiting, diarrhea, jaundice, or sore throat with fever are not allowed to prepare or handle food or beverages. Food employees with these symptoms must be excluded until symptom-free for at least 24 hours.
A customer submitted a complaint to LCDHE stating that he and his family became ill after eating at the facility. 11 people ate dinner on 8/20/19 at 6:40pm, and nine became ill with varying onset of symptoms. Symptoms included vomiting, diarrhea, nausea, stomach cramps, and headache. Family consumed a variety of tacos, guacamole, queso, and chips.
Person in charge stated that 8 employees reported illness between 8/20/19 and 8/25/19. Some employees called out sick and did not come to work, while others became ill while at work and were sent home. The first employee to become ill was at 11:00am 8/20. Person in charge stated that employees are allowed to return to work 48 hours after their first symptom. Discussed employees not returning to work for 24 hours after their last symptom. Discussed disinfecting areas where employees and customers become sick.
Person in charge stated that there is not a certified food protection manager employed at the establishment 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
Person in charge stated that employees who reported ill were permitted to return to work 48 hours after their first symptom, instead of 24 hours after their last symptom.
->Discussed developing a written sick policy that addresses when employees can return to work. Discussed reporting an outbreak to the local health department if a significant number of employees have reported illness with symptoms of vomiting and diarrhea.
->Employees ill with vomiting, diarrhea, or sore throat with fever are not allowed to prepare or handle food or beverages. Food employees with these symptoms must be excluded until symptom-free for at least 24 hours.
->Establishment should develop a written sick employee policy. The policy should address the employee requirement to report to management that they are ill, when to exclude a food employee who is sick, when the food employee can return to work, and how the excluded food employee is to be managed upon return.
*For a sample Employee Illness Policy Contract please visit: https://www.larimer.org/sites/default/files/uploads/2017/lcdhe-employee-illness-policy-contract.pdf
*For a printable and fillable Employee Illness Log please visit: https://www.larimer.org/sites/default/files/uploads/2017/lcdhe-employee-illness-log.pdf
An employee beverage was observed stored on the back prep table across from the prep sink. An employee beverage was observed stored on a shelf above the raw make table cooler on the cook line at time of inspection.
->Beverages were relocated as requested.
->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.
An employee was observed spraying off dirty dishes, then handling clean dishes without first washing hands at time of inspection.
->Employee washed hands as requested.
->Hands must be washed after handling soiled dishes, utensils and equipment and before handling clean items to prevent cross contamination.
An employee at the bar area was observed handling ready-to-eat mint for a beverage with his bare hands. Person in charge stated that fruit wedges used as a garnish are placed on the side of glasses with their bare hands instead of using tongs or while wearing gloves.
->Mint was discarded as requested. Product value less than $10.
->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.
The following items were observed cold holding above 41F in the expo make table cooler at time of inspection:
- Portioned cups of pico salsa (50F)
- Portioned cups of poblano ranch (45F)
- Portioned cups of chipotle ranch (45F)
->Discussed not over-filling the containers on the top of the make table to allow for adequate cold holding. Containers were reduced as requested.
Pico salsa at 45F was found cold holding above 41F in the walk-in cooler in covered containers at time of inspection.
->Staff stated the salsa had been prepared this morning. Discussed cooling pico salsa in shallow, uncovered pans after preparation.
->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.
Two spray bottles stored on the wall on the end of the cook line closest to the dish washing area were found without labels to indicate the contents of the bottle at time of inspection.
->Label containers of chemicals and toxics so contents of the container can be easily identified to help prevent misuse.
Vacuum packaged raw tuna was observed thawing in the intact packaging in the walk-in cooler at time of inspection.
->Vacuum packaged tuna was opened as requested.
->Vacuum packed frozen fish must be thawed removed from the packaging to help prevent the growth of botulism.
Packaged, cooked pork at 51F was observed thawing under cold, running water in the back prep sink at time of inspection.
->Food was relocated to the walk-in cooler to cold hold below 41F as requested.
->Ready-to-eat foods cannot be thawed under cold, running water for a period of time that allows thawed portions of the food to rise in temperature above 41F.
A wet sanitizer cloth was observed stored on the prep table across from the prep sink in the back dishwashing area at time of inspection.
The sanitizer bucket in the bar area was observed with a concentration of quaternary ammonia below 150 ppm at time of inspection.
->Do not leave wiping cloths out on counters, cutting boards, tables, etc. Wiping cloths must saturated with sanitizer at all times. After use return wiping cloths to sanitizer bucket. Maintain sanitizer at 150 to 400 ppm quaternary ammonia in buckets.
The hand sink on the end of the cook line closest to the dish washing area was found without hot water at time of inspection. Person in charge stated that plumbing issues prevent this sink from accessing hot water at all times.
->Repair plumbing as needed. Hot water and cold water, with adequate pressure must be supplied to sinks and fixtures.