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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
3:00 PM
March 07, 2023
Routine, Complaint
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
3Out/5Management, food employee and conditional employee; knowledge, responsibilities and reporting
4InProper use of restriction and exclusion
5Out/5Procedures 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
8Out/25Hands clean & properly washed
9InNo 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
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
18InProper cooking time & temperatures
19NAProper reheating procedures for hot holding
20NAProper cooling time and temperature
21NAProper hot holding temperatures
22Out/20Proper cold holding temperatures
23InProper date marking and disposition
24InTime 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
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
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

A routine inspection was conducted 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.
  • Raw animal proteins found properly stored below ready to eat foods and produce

Additionally a complaint inspection was conducted today with the following noted:

The health department received a complaint on 2/9/23 regarding a person experiencing illness after eating at the establishment. The complainant stated they went through the drive through and then experienced a migraine and vomiting that night. The complaintant stated this is the second time they have experienced this from this establishment in 2 weeks. They believe the chicken was not being properly cooked. A complaint inspection was conducted with the following noted:

  • Establishment does not currently have a written employee illness policy. Policy requirement discussed with staff. Staff stated employees are training to stay out a minimum of 24 hours symptom free.
  • One employee called out of work ill from 2/10 and returned 2/14. Symptoms of ill employee unknown.
  • Improper glove use observed by employee. Employee observed taking off gloves, touching their face and then putting on new gloves without the required hand wash in between. 
  • Chicken is dropped into fryers and cook time is according to product weight. Final cook temperature is checked for batches of chicken each hour.
  • Final cook temperature of chicken checked at time of inspection. Measured above 165F.
  • Establishment did not receive any additional complaints from the public. 

Violation Comments

(3)  Correct by: Tue Mar 14 2023 

No documentation was present 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 staff members review then sign their own copy. Keep signed copies on site at establishment for review.

~For a sample Employee Illness Policy Contract please visit:

(5)  Correct by: Tue Mar 07 2023  (Corrected on Site)

When asking staff about bodily fluid cleanup they stated that disinfectant was only used for certain bodily fluid cleanup. They specified when cleaning the bathrooms in the event of a bodily fluid spill they would use floor cleaner and sanitizer instead.

->Food establishment must be able to demonstrate procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.

*Staff should use disinfectant for any and all occurances of bodily fluid spills. Sanitizer will not be sufficient to properly clean a bodily fluid spill.

(8)  Correct by: Tue Mar 07 2023  (Corrected on Site)

Kitchen staff was observed touching their face before donning gloves without washing their hands for food preparation. 

->Thoroughly wash hands prior to conducting food preparation. Thoroughly wash hands prior to putting on food handlers gloves.

*Hands must be washed before putting on gloves. If an employee touches their face, hair, coughs or sneezes into their hands they must wash their hands before returning to food preparation.

(10)  Correct by: Tue Mar 07 2023  (Corrected on Site)

The hand washing sink in the non-bird section of the kitchen was found blocked by a flour bin.

->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.

*The flour bin was moved and stored underneath the prep table where sauce and lemonade prep is completed and was no longer blocking the hand sink.

Hand sink in the women's bathroom measured below 100F. Hand sink measured 86F.

 ->Hot water supplied to handwashing sinks must be at least 100 F. Adjust water heating system to provide the required 100 F water at the handwashing sinks.

(16)  Correct by: Tue Mar 07 2023  (Corrected on Site)

Sanitizer basin in the three compartment sink was found testing below the required minimum of 150 ppm for proper quaternary ammonia sanitizing. Sanitizer compartment was currently in use. 

->Maintain Quaternary Ammonia sanitizers at 150-400 ppm. Use sanitizer test kits to verify sanitizer is at correct concentration. Ensure sanitizer is changed at a frequency to maintain an adequate concentration.

*Staff changed out sanitizer in three compartment sink when asked.

(22)  Correct by: Tue Mar 07 2023 

The top of the left make table cooler located in the expo station was observed with temperatures ranging from 45 - 46F. Food items such as honey mustard (46F), lettuce (46F) and cole slaw (46F) were found improperly cold holding.

->Cold hold foods below 41 F to prevent the growth of microorganisms. Adjust/repair refrigeration equipment to maintain foods at less than 41 F.


The standing upright cooler directly across from the expo make table cooler was also observed with temperatures around 46F. Honey mustard sauces (46F) found in standing cooler were found improperly cold holding.

Cold hold foods below 41 F to prevent the growth of microorganisms. Adjust/repair refrigeration equipment to maintain foods at less than 41 F.

Cold holding units must keep food products colder than 41F for safe food storage. Have both units repaired so they maintain temperatures lower than 41F. 

Re-inspection Required
Rating Calculation Info:
Reinspection Required: Yes
Reinspect Date (on or about): March 17, 2023

Food Safety Resources:

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