Print tab
Larimer County
Department of Health & Environment
1525 Blue Spruce Drive
Fort Collins, CO 80524-2004
(970) 498-6776


License Posted?: NA
10:30 AM
November 04, 2019
Complete Inspection, Condemn
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.
IN=In complianceOUT=Not in complianceNO=Not observedNA=Not applicableCOS=Corrected on siteR=Repeat violation
Compliance StatusCOSR
1InPerson in charge present, demonstrates knowledge, and performs duties
2InCertified Food Protection Manager
Employee Health
3InManagement, food employee and conditional employee; knowledge, responsibilities and reporting
4InProper use of restriction and exclusion
5InProcedures for responding to vomiting and diarrheal events
Good Hygenic Practices
6Out/0Proper eating, tasting, drinking, or tobacco use
7InNo discharge from eyes, nose, and mouth
Preventing Contamination by Hands
8Out/25Hands clean & properly washed
9Out/25No bare hand contact with RFE food or a pre-approved alternative procedure properly allowed
10Out/10Adequate handwashing sinks properly supplied and accessible
Approved Source
11InFood obtained from approved source
12InFood received at proper temperature
13InFood in good condition, safe, & unadulterated
14NARequired records available: shellstock tags, parasite destruction
Protection from Contamination
15Out/10Food separated and protected
16Out/10Food contact surfaces; cleaned & sanitized
17InProper disposition of returned, previously served, reconditioned & unsafe food
Time/Temperature Control for Safety
18InProper cooking time & temperatures
19NOProper reheating procedures for hot holding
20Out/10Proper cooling time and temperature
21InProper hot holding temperatures
22Out/20Proper cold holding temperatures
23Out/10Proper date marking and disposition
24NATime as a Public Health Control; procedures & records
Consumer Advisory
25InConsumer advisory provided for raw/undercooked food
Highly Susceptible Populations
26NAPasteurized foods used; prohibited foods not offered
Food/Color Additives and Toxic Substances
27NAFood additives: approved & Properly used
28InToxic substances properly identified, stored & used
Conformance with Approved Procedures
29NACompliance with variance / specialized process / HACCP
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects in foods.
OUT=Not in complianceCOS=Corrected on siteR=Repeat violation
Compliance StatusCOSR
Safe Food and Water
30Pasteurized eggs used where required
31Water and ice from approved source
32Variance obtained for specialized processing methods
Food Temperature Control
33Proper cooling methods used; adequate equipment for temperature control
34Plant food properly cooked for hot holding
35Approved thawing methods used
36Thermometer provided & accurate
Food Identification
37Food properly labeled; original container
Prevention of Food Contamination
38Insects, rodents, & animals not present
39Contamination prevented during food preparation, storage & display
40Personal cleanliness
41Wiping Cloths; properly used & stored
42Washing fruits & vegetables
Proper Use of Utensils
43In-use utensils: properly stored
44Utensils, equipment & linens: properly stored, dried, & handled
45Single-use / single-service articles: properly stored & used
46Gloves used properly
Utensils, Equipment and Vending
47Food & non-food contact surfaces cleanable, properly designed, constructed, & used
48Warewashing facilities: installed, maintained, & used; test strips
49Non-food contact surfaces clean
Physical Facilities
50Hot & cold water available; adequate pressure
51Out/10Plumbing installed; proper backflow devices
52Sewage & waste water properly disposed
53Toilet facilities; properly constructed, supplied, & cleaned
54Garbage & refuse properly disposed; facilities maintained
55Out/0Physical facilities installed, maintained, & clean
56Adequate ventilation & lighting; designated areas used

Inspection Comments

A complete inspection was conducted today with the following noted:

  • A Certified Food Protection Manager certificate was provided during inspection
  • 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.
  • Staff stated in-use utensils and equipment are cleaned every 4 hours
  • Staff demonstrated good food safety knowledge
  • Cold holding equipment found properly adjusted and maintained

Discussed upcoming implementation of a Written Employee Illness Agreement with the person-in-charge during inspection. The Colorado Department of Health & Environment has adopted the 2013 FDA Food Code as part of the Colorado Retail Food Establishment Rules and Regulations. A requirement under the Rules and Regulations is that food employees and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food.

The Person in Charge (PIC) must have a way to verify that food employees and conditional employees are informed of their responsibility to report illness information. Examples of ways to verify that employees have been appropriately informed include:

?The ability to provide documentation that all food employees and conditional employees are informed of their responsibility to report illness to management, such as completion of an Employee Health Policy Agreement, or:

?Presenting evidence such as curriculum and attendance rosters documenting that each employee has completed a training program which meets the requirements of the below linked Employee Health Policy Agreement. Ultimately, responsibility for food safety at the retail level lies with retail and food service operators and their ability to develop and maintain effective food safety management systems. There are many tools that industry can use to develop an effective system to achieve active managerial control of foodborne illness risk factors.

An important tool in controlling risk factors inherent in a food establishment is the development and implementation of written procedures or plans. For a printable illness policy template that meets these requirement, please visit: 

Violation Comments

(6)  Correct by: Mon Nov 04 2019  (Corrected on Site)

Employee beverage cups were found stored on the bottom shelf of the prep table next to food across from the smoker and on top of the prep table next to clean dishes across from the warewashing area.

->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.

(8)  Correct by: Mon Nov 04 2019  (Corrected on Site)

Employee was observed touching face and adjusting hat while wearing food handler's gloves, then handling a clean pan while removing cooked chicken from the grill on the cook line.

 ->Thoroughly wash hands after any activity that can contaminate hands such as cleaning tasks, or touching face or hair.

->Employee washed hands as requested and donned new gloves.

(9)  Correct by: Mon Nov 04 2019  (Corrected on Site)

Employee was observed buttering and plating toasted, ready-to-eat English muffins with bare hands.

->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. English muffin was discarded as requested.

(10)  Correct by: Mon Nov 04 2019  (Corrected on Site)

Hand sink to the right of the dishwashing area was found obstructed by a mobile cart rendering it inaccessible for use.

->Handwashing sinks must be kept accessible for use at all times. Do not place or store items in, on, or in front of handwashing sinks.

->Items were relocated so hand washing sink is accessible for use.

Hand towels were stocked but not accessible due to inoperable dispenser at the bar hand sink.

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

->Bar staff fixed the paper towel machine to properly dispense hand towels at the time of the inspection.

Signage notifying employees to wash hands was not present at handwashing sinks throughout the kitchen.

->A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible.

*For a printable hand washing poster please visit: 

(15)  Correct by: Mon Nov 04 2019  (Corrected on Site)

Raw beef was found stored above cooked red peppers in the bottom of the make table cooler across from the fryers on the cook line.

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

->Refrigerator storage was reorganized at time of inspection.

(16)  Correct by: Mon Nov 04 2019 

The concentration of chlorine sanitizer in the dish machine by the soda machine in the room with the ice bins was 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.

->Staff stated they will use the main dishwasher in the warewashing area until this dish machine is repaired.

The interior plate of the large ice machine in the back kitchen was observed soiled with a black grime.

->Clean and maintain ice machine interior.

(20)  Correct by: Mon Nov 04 2019  (Corrected on Site)

Cooked acorn squash at 109-116F was found improperly cooling at room temperature on a shelf above the make tables across from the fryers on the cook line. Staff indicated the food was cooked less than 2 hours prior.

->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.

->Foods were placed in the walk-in cooler to allow for rapid cooling.

(22)  Correct by: Mon Nov 04 2019  (Corrected on Site)

Salted egg yolk was found stored at room temperature on a lower shelf to the right of the ice cream maker.

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

->Product discarded as requested. See Voluntary Condemnation Agreement.

Egg yolk in a carton at 54F was found cold holding above 41F sitting on top of an ice bath across from the ovens on the cook line. Staff indicated the egg yolk had been in the ice bath for less than 2 hours.

->Cold hold foods below 41 F to prevent the growth of microorganisms.

->Requested the ice bath be refilled and egg yolk moved to cooler to allow for rapid cooling.

(23)  Correct by: Mon Nov 04 2019  (Corrected on Site)

Cooked duck rillette and creme fraiche were found with date marks indicating a preparation date of 10/25 in the bottom of the make table coolers next to the standing dessert freezers.

->Ready-to-eat foods that have exceeded 7 day date marking are to be discarded.

->Product discarded as requested. See Voluntary Condemnation Agreement.

(51)  Correct by: Mon Nov 11 2019 

The ceiling in the women's staff restroom was found with the ceiling bulging and leaking water.

->Repair and maintain plumbing and fixtures to eliminate leak.

(55)  Correct by: Tue Dec 31 2019 

Tile on the cook line and grout in the area to the right of the ice cream maker were found in disrepair. 

->Repair physical facilities to be smooth, durable, non-absorbent, and easily cleanable.

Risk Index Rating:
Risk Index Calculation Info:
Follow-up Required: Yes
Follow-up Date (on or about): November 11, 2019
Condemned Value:

Food Safety Resources:

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