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


License Posted?: Yes
10:30 AM
March 02, 2023
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
2Out/10Certified Food Protection Manager
Employee Health
3Out/5Management, 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
6InProper eating, tasting, drinking, or tobacco use
7InNo discharge from eyes, nose, and mouth
Preventing Contamination by Hands
8InHands clean & properly washed
9InNo bare hand contact with RFE food or a pre-approved alternative procedure properly allowed
10InAdequate handwashing sinks properly supplied and accessible
Approved Source
11InFood obtained from approved source
12NOFood received at proper temperature
13InFood in good condition, safe, & unadulterated
14NARequired records available: shellstock tags, parasite destruction
Protection from Contamination
15InFood separated and protected
16Out/10Food contact surfaces; cleaned & sanitized
17InProper disposition of returned, previously served, reconditioned & unsafe food
Time/Temperature Control for Safety
18NAProper cooking time & temperatures
19Out/20Proper reheating procedures for hot holding
20InProper cooling time and temperature
21InProper hot holding temperatures
22InProper cold holding temperatures
23InProper date marking and disposition
24NATime as a Public Health Control; procedures & records
Consumer Advisory
25NAConsumer 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
28Out/10Toxic 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
51Plumbing installed; proper backflow devices
52Sewage & waste water properly disposed
53Toilet facilities; properly constructed, supplied, & cleaned
54Garbage & refuse properly disposed; facilities maintained
55Physical facilities installed, maintained, & clean
56Adequate ventilation & lighting; designated areas used

Inspection Comments

An inspection was conducted today with the following noted:

  • Cold held foods found at 41 F and below
  • Good hand washing by employees observed
  • Good glove and utensil use to prevent bare hand contact with ready to eat foods observed
  • Foods found properly date marked
  • Hand sinks found stocked with soap and paper towels, hot water provided

Violation Comments

(2)  Correct by: Sat Sep 02 2023 

No documentation that at least one member of staff has been certified as a food protection manager. 

->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.

*Have at least one member of staff in a leadership position complete the certified food protection manager level course. Then keep a copy of their certificate on site at the establishment available for review. The link below is a resource to our website where you can sign up for the certification class.

~For a list of Certified Food Protection Manager training classes and exams, please visit: 

(3)  Correct by: Thu Mar 02 2023 

There was no documentation that employees have acknowledged their responsibility to report illness to management.

->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.

*Print out resource below and have all member of staff sign their own copy. Keep signed copies on site at the establishment for review.

~For a sample Employee Illness Policy Contract please visit: 

(16)  Correct by: Thu Mar 02 2023 

Staff stated that they clean cutting boards at the end of the night.

->In use equipment and utensils such as cutting boards, slicers, knives, and tongs, held at room temperature, must be washed in a detergent solution, rinsed and then sanitized (50-100 ppm chlorine/150-400 ppm quaternary ammonia) at least once every 4 hours to prevent accumulation of food residue and the growth of microorganisms. Set up a schedule to ensure equipment and utensils are pulled to clean and sanitize every 4 hours.

*Staff should implement a new procedure where they clean the cutting boards and in use utensils every 4 hours. 


Staff stated they were cleaning the deli slicer with only sanitizer.

->In use equipment and utensils such as cutting boards, slicers, knives, and tongs, held at room temperature, must be washed in a detergent solution, rinsed and then sanitized (50-100 ppm chlorine/150-400 ppm quaternary ammonia) at least once every 4 hours to prevent accumulation of food residue and the growth of microorganisms. Set up a schedule to ensure equipment and utensils are pulled to clean and sanitize every 4 hours.

*Implement a clean in place procedure where the deli slicer is sprayer and cleaned with dish soap, then rinsed and finally sanitized. 

(19)  Correct by: Thu Mar 02 2023  (Corrected on Site)

Chili was found being hot held at 123-126F on the cook line across from the deli meats make table cooler. Staff stated they heat the chili directly in the food warmer.

->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.

*Chili was heated up 3 hours prior to inspection. Staff reheated the chili in the microwave so it reached temperatures above the required 135F for reheating commercially processed foods before returning it to the steam table. Staff should reheat all of their hot holding to 135F before placing them into steam tables.

(28)  Correct by: Thu Mar 02 2023  (Corrected on Site)

When discussing the cleaning procedure for the deli slicer the staff was observed cleaning it with a disinfectant level cleaner.

->Poisonous or toxic materials can not be used in a way that may contaminate food and food contact surfaces. Use according to manufacturer label directions.

*Disinfectant cleaner is not approved for cleaning of food contact equipment because that level of toxic cleaner can potentially contaminate food products during the slicing process. Staff should use food contact approved sanitizers to clean their in use equipment.

Re-inspection Required
Rating Calculation Info:
Reinspection Required: Yes
Reinspect Date (on or about): March 12, 2023

Food Safety Resources:

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