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07/12/2019
Inspection, Routine
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
2-301.12 Cleaning Procedure (P)
An employee at the grill line hand sink cleaned his hands without soap. An employee at the grill line hand sink washed his hands for less than 10 seconds after handling raw egg.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
A sanitizer bucket was stored in the customer service area hand sink basin. An employee used the grill line hand sink to rinse a wiping cloth. An employee cleaned tongs in the grill line hand sink. An employee used the grill line hand sink to fill two food pans at the steam table.
6-301.12 Hand Drying Provision (Pf)
Paper towels were not provided at the customer service area hand sink.
6-301.14 Handwashing Signage (C)
The meat cutting area hand sink and customer service area hand sink did not have a sign that told employees to wash their hands.
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| 11 - Foodborne Illness Risk Factors |
| Food obtained from approved source |
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Inspector Comments:
3-201.11 Compliance with Food Law (P)
The grocery store was receiving desserts and tortillas from three retail food facilities that were not registered as wholesalers by the State of Colorado.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw beef fajitas in the meat cutting area display refrigerator were not protected from raw chicken fajitas.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
The concentration of sanitizer (100 ppm quaternary ammonium) in the three-compartment sink during manual dish washing was less than 200 ppm, and the temperature of sanitizer water (67°F) was less than 75°F.
4-702.11 Before Use After Cleaning (P)
An employee at the grill line did not sanitize a pair of tongs after cleaning them at the hand sink and before use. An employee at the grill line did not sanitize two spatulas after cleaning them at the three-compartment sink and before use.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments:
3-501.14 Cooling (P)
Carnitas (49-60°F) in the walk-in refrigerator were cooling between 135°F and 41°F for over 6 hours. Horchata (53-58°F) in the walk-in refrigerator was cooling from ambient temperature to 41°F for over four hours.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
The following foods were stored above 41°F: (in the walk-in refrigerator) potatoes (45°F), pozole (44°F), tripe (44-47°F), ground beef (45-46°F), tamales (44°F), beans (48°F), barbacoa (45-47°F), green chile (44°F), menudo (45°F), (on the meat cutting area display counter) deef fried cured pork (70°F), (in the right grill line cold-top refrigerator) cheese (47-52°F), (in the left grill line cold-top refrigerator) raw chicken and beef fajitas (45°F), (at the meat cutting area) raw chicken fajitas (53°F), hot dog marinade (51°F), carne asada (50°F), sausage link (67°F), raw beef packages (46-48°F), and (in the produce open display refrigerator) roasted chiles (48°F).
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
The following refrigerated, ready-to-eat foods were not date-marked once opened or prepared to be used or discarded within 7 days: (in the walk-in refrigerator and right grill line cold-top refrigerator) tamales, (in the kitchen two-door standing refrigerator) milk, chorizo, and (in the customer service area display refrigerator) milk.
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
The above foods were not date-marked and were not discarded. Vegetable soup in the walk-in refrigerator was date-marked 6/29 and was not discarded within 7 days of preparation.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
The concentration of wiping cloth solution in sanitizer buckets at the meat cutting area and at the grill line was less than 200 ppm quaternary ammonium.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments:
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Several food pans above the two-compartment sink were not air dried before stacking.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-501.12 Cutting Surfaces (C)
The two meat cutting area cutting boards were scored and stained brown and red.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments:
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
The kitchen did not have quaternary ammonium sanitizer test strips.
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12/11/2018
Inspection, Critical Item
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A moldy melon was stored with wholesome fruit on the food preparation table in the kitchen.
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Multiple raw meats were stored above ready to eat cups of salsa in the left cold top refrigerator on the grill line. Raw chorizo was stored above ready to eat customer foods in the walk in refrigerator.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee was observed washing hands for only three seconds with cold water and no soap.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Multiple cleaning supplies were stored in the basin of the meat department hand washing sink.
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| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
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Inspector Comments: Roasted green chilies in the produce department were 74°F after approximately 5 hours of cooling.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Horchata was stored at 54°F on the juice bar. Raw ground beef was stored at 44°F and raw ground pork was stored at 51°F in the left grill line cold top refrigerator.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle underneath the meat department hand washing sink was unlabeled as to its contents.
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09/06/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can was stored with wholesome cans on the can rack in the kitchen.
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw meat was stored above ready to eat customer foods in the left cold top refrigerator in the kitchen. Raw fish was stored above ready to eat vegetables in the walk in refrigerator. Raw shell eggs were stored above ready to eat customer foods in the large two door refrigerator.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee was observed drinking from an unapproved employee beverage while waring gloves and did not wash hands and change gloves before continuing to work with raw meat in the meat department. An employee was observed changing gloves with out first washing hands in the kitchen.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed rinsing a rack from the fryer in the hand sink along the grill line.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved employee twist top beverage was stored on a dish rack in the kitchen.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Tamales were stored between 95-107°F in the front hot holding unit.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Sliced white cheese was stored at 44°F in the left cold top refrigerator on the cook line in the kitchen.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: A bucket of quaternary ammonium sanitizer used for in place cleaning in the meat department had a concentration below 100 ppm quaternary ammonium residue.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle was unlabeled as to its contents below the grill line.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Bulk white powder was unlabeled as to its contents throughout the kitchen.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Food was stored on the floor of the walk in refrigerator.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets of the left cold top refrigerator were torn. The blade of can opener was soiled with rust.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets of the left cold top refrigerator were soiled with food debris. The interior of the kitchen microwave on the grill line was soiled with food debris. The ventilation hood above the cook line was soiled with grease. The can opener blade in the kitchen was soiled with food debris.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Dishes were stacked wet and nested on the kitchen dish rack above the three compartment sink.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Knives were stored in the crevice between the wall and the food preparation table in the meat department.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Single service food containers were reused throughout the kitchen.
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09/13/2017
Inspection, Critical Item
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Several spoiled avocados were stored with other wholesome foods in the produce aisle.
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw meat was stored above ready to eat salsa in the grill line two door reach-in cooler. Raw chicken was stored directly above ready to eat vegetables in the walk-in cooler. Raw chicken was mingled with raw beef in the meat display cooler.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Several unproved employee beverages were stored throughout the facility.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Carne secas were 75°F in the holding case in the meat department (product testing was not available for the product).
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Several chemical spray bottles were stored directly next to food items near the meat slicer. Several chemicals were stored directly next to single service items on the grocery aisle.
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04/19/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Several dented cans in the can storage area were stored with other wholesome cans.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: The meat department area handsink was used as a dumpsink as evident by ice and food in the basin.
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: An employee on the grill line was observed handling ready to eat food with bare hands.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Pieces of chicharron con carne were 68°F on the display case near the meat department.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A shut-off valve was located downstream of the atmospheric vacuum breaker on the mopsink faucet.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A chemical was stored directly next to straws on the restaurant front counter. Disinfectant wipes were stored next to customer food and items on the dry storage racks.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Several liquid bottles throughout the kitchen were unlabeled as to there contents.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The storage shelf below the preparation table near the preparation sink was in disrepair. Several of the door gaskets on the reach-in coolers throughout were torn. A non-commercial grade blender and hot holding unit were stored in the kitchen.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The ventilation hood was soiled with grease.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: The sanitizer in several buckets throughout the facility contained a concentration less than 200 ppm quaternary ammonia.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tongs hanging off the oven handle door were not stored in a manner that protects them from contamination.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Several food items throughout the facility were stored in reused single service containers.
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