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

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: https://www.larimer.org/sites/default/files/uploads/2017/lcdhe-employee-illness-policy-contract.pdf

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.

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.

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.

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.

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.

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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.