Weld County

Retail Food Inspections

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Weld County Retail Food Inspections


Retail Food Establishment Search

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Retail Food Establishment Grading

Weld County

Risk Index RangeInspection Grade
0-19 A: excellent
20-39 B: good
40-69 C: fair
70-99 D: marginal
+100 F: unacceptable

Restaurants and other retail food establishments are graded/scored using a risk index system. With a risk index system, as when playing golf, the lower the final number, the better. Violations are more heavily weighted when they pose a greater risk to the safe preparation of food. For example, not cooking chicken to the required temperature (violation 3d, which has a value of 20) would pose a greater risk to a consumer's health than a kitchen floor in disrepair (violation 14c, which has a value of 1).

A: excellent - At the time of inspection, the establishment had no serious critical violations associated with cooling, reheating, cooking, refrigeration and hot-holding equipment, cross-contamination between raw animal foods and ready-to-eat foods, employee hygiene, and other items with risk index values of 20. Some secondary critical and non-critical items may be in violation. The risk index range is 0-19.

B: good - At the time of inspection, the establishment could have one serious critical violation associated with cooling, reheating, cooking, refrigeration and hot-holding equipment, cross-contamination between raw animal foods and ready-to-eat foods, employee hygiene, and other items with risk index values of 20; or the establishment could have one or more secondary critical violations with risk index values of 5-15, as well as some non-critical violations. The risk index range is 20-39.

C: fair - At the time of inspection, the establishment could have three serious critical violations associated with cooling, reheating, cooking, refrigeration and hot-holding equipment, cross-contamination between raw animal foods and ready-to-eat foods, employee hygiene, and other items with risk index values of 20; or the establishment could have one or more secondary critical violations with risk index values of 5-15, as well as some non-critical violations. The risk index range is 40-69.

D: marginal - At the time of inspection, the establishment could have four serious critical violations associated with cooling, reheating, cooking, refrigeration and hot-holding equipment, cross-contamination between raw animal foods and ready-to-eat foods, employee hygiene, and other items with risk index values of 20; or the establishment could have one or more secondary critical violations with risk index values of 5-15, as well as some non-critical violations. The risk index range is 70-99.

F: unacceptable - At the time of inspection the establishment could have more than five serious critical violations associated with cooling, reheating, cooking, refrigeration and hot holding equipment, cross-contamination between raw animal foods and ready-to-eat foods, employee hygiene, and other items with risk index values of 20; and/or the establishment could have one or more secondary critical violations with risk index values of 5-15, as well as some non-critical violations. If an imminent public health hazard is present, immediate corrective action and/or closure of the establishment will be required. The risk index range is 100 and above.

 


Inspection Background

The mission of the retail food inspection program is to prevent food-borne disease (or food poisoning, as it's sometimes called). The Internet allows us to share inspection information which may help you to make your food purchasing decisions. Reading the inspection report only, without knowing about the different types of violations, may still lead you to the wrong conclusion about what is safe and what is unsafe. So, please take a few minutes to familiarize yourself with the inspection process and violation types before reading the inspection reports.

 

Inspection Frequency:

Retail food establishments include restaurants, grocery stores, convenience stores, bars, schools, bakeries and more. Inspections are scheduled one to three times per year, depending on the size of the menu, number of people served each day, the cooking processes used, whether or not the establishment has had a foodborne illness outbreak or is in extended enforcement action, or serves a population at higher risk of acquiring a foodborne illness.

 

Violations:

  • Critical Violations: Violations which, if left uncorrected, are likely to directly contribute to food contamination, illness, or other health hazard. Examples of critical violations include poor temperature control of food, cross-contamination, or neglecting to wash hands as necessary. Such problems can create conditions which put the consumer at risk for food-borne illness.
  • Non-Critical Violations: Violations not usually directly related to the cause of food-borne illness, but if uncorrected, could impede the operation of the restaurant. Examples of non-critical violations include a lack of facility maintenance, inadequate lighting intensity, or improper design of equipment and utensils.


When viewing our online inspections, critical violations will be numbered in red and non-critical violations in blue.


Retail food establishments operate under the Colorado Retail Food Establishment Rules and Regulations. An inspection report is a "snapshot" of the day and time of the inspection. On any given day, the establishment could have fewer or more violations than noted in the report you are viewing. A single inspection may not represent the long-term performance or safety of the business. Also, all violations are recorded during the inspection but as many as possible are corrected before the inspector leaves. Regulatory re-inspections or "follow-ups" are done as necessary.

Retail Food Establishment Grading

Weld County

Risk Index RangeInspection Grade
0-19 A: excellent
20-39 B: good
40-69 C: fair
70-99 D: marginal
+100 F: unacceptable
Risk Index Values of Inspection Violations

Value of 20: 1c, 2a, 2b, 2g, 3a, 3b, 3d, 3g

Value of 15: 1a, 1b, 1d, 2c, 2f, 3c, 3e, 5a, 5d, 6a, 7b, 8c

Value of 10: 2d, 4a, 4b, 4c, 5b, 5c, 6b, 7a, 8a

Value of 5: 1e, 1f, 2e, 3f, 6c, 7c, 8b

Value of 2: 9b, 10a, 10c, 12a, 12c, 13c, 14b

Value of 1: 9a, 10b, 11a, 11b, 11c, 12b, 12d, 13a, 13b,

                  14a, 14c, 14d, 14e, 14f, 14g, 14h, 15a, 15b

Restaurants and other retail food establishments are graded/scored using a risk index system. With a risk index system, as when playing golf, the lower the final number, the better. Violations are more heavily weighted when they pose a greater risk to the safe preparation of food. For example, not cooking chicken to the required temperature (violation 3d, which has a value of 20) would pose a greater risk to a consumer's health than a kitchen floor in disrepair (violation 14c, which has a value of 1).

A: excellent - At the time of inspection, the establishment had no serious critical violations associated with cooling, reheating, cooking, refrigeration and hot-holding equipment, cross-contamination between raw animal foods and ready-to-eat foods, employee hygiene, and other items with risk index values of 20. Some secondary critical and non-critical items may be in violation. The risk index range is 0-19.

B: good - At the time of inspection, the establishment could have one serious critical violation associated with cooling, reheating, cooking, refrigeration and hot-holding equipment, cross-contamination between raw animal foods and ready-to-eat foods, employee hygiene, and other items with risk index values of 20; or the establishment could have one or more secondary critical violations with risk index values of 5-15, as well as some non-critical violations. The risk index range is 20-39.

C: fair - At the time of inspection, the establishment could have three serious critical violations associated with cooling, reheating, cooking, refrigeration and hot-holding equipment, cross-contamination between raw animal foods and ready-to-eat foods, employee hygiene, and other items with risk index values of 20; or the establishment could have one or more secondary critical violations with risk index values of 5-15, as well as some non-critical violations. The risk index range is 40-69.

D: marginal - At the time of inspection, the establishment could have four serious critical violations associated with cooling, reheating, cooking, refrigeration and hot-holding equipment, cross-contamination between raw animal foods and ready-to-eat foods, employee hygiene, and other items with risk index values of 20; or the establishment could have one or more secondary critical violations with risk index values of 5-15, as well as some non-critical violations. The risk index range is 70-99.

F: unacceptable - At the time of inspection the establishment could have more than five serious critical violations associated with cooling, reheating, cooking, refrigeration and hot holding equipment, cross-contamination between raw animal foods and ready-to-eat foods, employee hygiene, and other items with risk index values of 20; and/or the establishment could have one or more secondary critical violations with risk index values of 5-15, as well as some non-critical violations. If an imminent public health hazard is present, immediate corrective action and/or closure of the establishment will be required. The risk index range is 100 and above.

 

Quick Stats


Each year, the Food Safety Program works to ensure a safe food product when patrons visit area restaurants and other retail food establishments (RFEs). Not only does the EHS Division perform inspections of permanent RFEs, we also inspect temporary events where food is available, and we offer a food safety education class for food service workers and area residents.

In 2015, the EHS Division was responsible for licensing and inspecting 1,235 restaurants and other retail food establishments, including mobile units and temporary events. EHS staff performed 2,850 restaurant/RFE inspections and 168 temporary event inspections.  There were 324 voluntary condemnations of unwholesome food, 70 civil penalties, 4 establishment closures for an imminent health risk, and 6 license suspensions. The EHS Division also conducted nine Weld STAR (food safety) classes, with a total combined attendance of 219 food service workers

 


Recent Restaurant Inspections with A/Excellent

Within the Last 14 days

LOVE'S TRAVEL STOP #377 SUBWAY
        201 BISON HWY , HUDSON
 
BURGER KING #7461
        25 GRAND AVE, FORT LUPTON
 
SUBWAY SANDWICHES
        201 ELM ST, EATON
 
BINGO PLANET
        2700 10TH ST, GREELEY
 
THE HUMAN BEAN DRIVE-THRU
        3665 10TH ST, GREELEY
 
PANERA BREAD
        4533 CENTERPLACE DR, GREELEY
 
IMAGO DEI CATERING
        715 10TH ST, GREELEY
 
THE BREW AT DEJA LU
        8350 COLORADO BLVD, FIRESTONE
 
HRAM LIAN CEU TIN THEI
        6922 10 ST, GREELEY
 
SWEETS ICE CREAM AND COFFEE
        502 BRIGGS ST, ERIE
 
CAMPUS GRIND - ED BEATY HALL
        5401 20 ST, GREELEY
 
CAMPUS GRIND AT THE COLLEGE CENTER
        5401 20 ST, GREELEY
 
JOHNSTOWN LUNCH BOX LLC
        111B SOUTH 1ST ST, JOHNSTOWN
 
MR DONUTS
        13 PARISH AVE, JOHNSTOWN
 
BOTANA TROPICAL
        340 JUSTIN AVE, PLATTEVILLE
 
QDOBA MEXICAN EATS #2408
        11169 I-25 FRONTAGE RD, FIRESTONE
 
SPRADLEY BARR CAFE
        4901 29TH ST, GREELEY
 
ZOE'S CAFE
        715 10 ST, GREELEY
 
WYLER'S PUB & GRILL LLC
        2385 27TH ST, GREELEY
 
TACO BELL #5472
        3503 10TH ST, GREELEY
 
DOUBLE CLUTCH CAFE
        675 31ST ST, EVANS
 


Date

DEPARTMENT OF PUBLIC HEALTH AND ENVIRONMENT
1555 N. 17th Avenue Greeley, CO 80631
970-304-6415

Web: http://www.co.weld.co.us/Departments/HealthEnvironment/index.html

 Weld County Logo

Establishment

Owner/Manager

Address

Phone

Facility (PR)

Inspector Code

Correct License Category

Y / N

Inspection Length

Purpose of inspection

Regular Follow-up Complaint Walk/ Pre/ Change

RETAIL FOOD ESTABLISHMENT INSPECTION REPORT

CRITICAL VIOLATIONS

IN

OUT

NO

N/A

 

NON-CRITICAL VIOLATIONS

IN

 OUT 

N/A

01 FOOD SOURCE

 

09 FOOD LABELING, FOOD PROTECTION

1A Approved source

 

 

 

 

 

9A Original container, properly labeled

 

 

 

1B Wholesome, free of spoilage

 

 

 

 

 

9B Food protected from contamination

 

 

 

1C Cross-contamination

 

 

 

 

 

10 EQUIPMENT DESIGN, CONSTRUCTION

1D HACCP plan

 

 

 

 

 

10A Food-contact surfaces

 

 

 

1E Date marking

 

 

 

 

 

10B Nonfood-contact surfaces

 

 

 

1F Consumer Advisory

 

 

 

 

 

10C Dishwashing facilities

 

 

 

02 PERSONNEL

 

11 TESTING DEVICES

2A Personnel w/ infections restricted

 

 

 

 

 

11A Refrigeration w/ thermometers

 

 

 

2B Wounds properly covered

 

 

 

 

 

11B Dish machine w/ thermometer/gauge

 

 

 

2C Hands washed as needed

 

 

 

 

 

11C Chemical test kits provided/accessible

 

 

 

2D Hygienic practices

 

 

 

 

 

12 CLEANING OF EQUIPMENT AND UTENSILS

2E Smoking, eating, drinking

 

 

 

 

 

12A Food-contact surfaces

 

 

 

2F Training needed

 

 

 

 

 

12B Nonfood-contact surfaces

 

 

 

2G Prevention of bare hand contact

 

 

 

 

 

12C Dishwashing operations

 

 

 

03 FOOD TEMPERATURE CONTROL

 

12D Wiping cloths

 

 

 

3A Rapidly cool to 41° F or lower

 

 

 

 

 

13 UTENSILS, SINGLE-SERVICE ARTICLES

3B Rapidly reheat to 165° F or greater

 

 

 

 

 

13A Utensils provided, used, stored

 

 

 

3C Hot hold 135 ° F or greater

 

 

 

 

 

13B Single-service articles stored, used

 

 

 

3D Required cook temps

 

 

 

 

 

13C No re-use of single-service articles

 

 

 

3E Cold hold 41° For lower

 

 

 

 

 

14 PHYSICAL FACILITIES

3F Food Thermometer

 

 

 

 

 

14A Plumbing: installed, maintained

 

 

 

3G Adequate equipment to maintain food

 

 

 

 

 

14B Garbage and refuse

 

 

 

04 SANITIZATION RINSE

 

14C Floors, walls, ceilings

 

 

 

4A Manual

 

 

 

 

 

14D Lighting

 

 

 

4B Mechanical

 

 

 

 

 

14E Ventilation

 

 

 

4C In-place

 

 

 

 

 

14F Locker rooms

 

 

 

Sanitizer:
Chlorine
Quaternary
Ammonia
Other

 

14G Premise maintained

 

 

 

05 WATER, SEWAGE, PLUMBING SYSTEMS

 

14H Separation of living, laundry

 

 

 

5A Safe water source

 

 

 

 

 

14I Restroom facilities

 

 

 

5B Hot/Cold water under pressure

 

 

 

 

 

15 OTHER OPERATIONS

5C Backflow

 

 

 

 

 

15A Personnel: clean, clothes, hair

 

 

 

5D Sewage disposal

 

 

 

 

 

15B Linen properly stored

 

 

 

06 HANDWASHING AND TOILET FACILITIES

 

Notes:
___ No violations at time of inspection
___ Voluntary Condemnation
___ Handouts
___ Compliance Agreement
___ Plan of Correction
___ Onsite Training
___ CIVCS
___ Other (Menu modification, HACCP, Risk Control Plan, etc.)

6A Adequate number, location, design

 

 

 

 

 

6B Accessible

 

 

 

 

 

6C Soap and drying devices

 

 

 

 

 

07 PEST CONTROL

 

7A Evidence of pests

 

 

 

 

 

7B Pesticide application

 

 

 

 

 

7C Animals prohibited

 

 

 

 

 

08 POISONOUS OR TOXIC ITEMS

 

8A Properly stored

 

 

 

 

 

8B Properly labeled

 

 

 

 

 

8C Toxic items properly used

 

 

 

 

 

Environmental Health Specialist

 

Received By:

Highlighted items are factors identified by the CDC as most commonly contributing to foodborne illnesses.

Items circled above identify violations to be corrected as indicated by the regulatory authority.
Failure to comply may result in further action by the regulatory authority.
Page 1 of _____

 

Weld County Retail Food Establishment Inspections

Retail Food Establishment (RFE) inspection reports have always been public record and open for viewing by any individual through section 24-72-203 of the 2002 Colorado Revised Statutes. Through this website, you may access the inspection histories for Retail Food Establishments in Weld County. A RFE is any facility/location where food is stored, prepared, served or sold for human consumption including restaurants, grocery stores, delis, convenience stores, schools, concession stands and mobile food units.

You can view inspections that have been conducted within the last 3 years. If you are interested in reviewing prior inspection history, you may do so at Weld County Department of Public Health and Environment offices located at 1555 N. 17th Avenue, Greeley, Colorado.

There are two types of violations noted during an inspection: "critical" and "non-critical". Critical violations (found in red on the inspection form) are violations that, if left uncorrected, are more likely than other violations to contribute to food contamination or illness. Non-critical violations (found in blue on the inspection form) are violations that, if left uncorrected, could lead to more serious problems but do not pose an immediate threat to food safety.

It is important to note that foodborne illness can occur at any time. One inspection may not be representative of the overall, long-term sanitation of an establishment. On any given day, a restaurant may have greater or fewer violations than observed during an inspection. In addition, some violations noted on an inspection report may have been corrected at the time of the inspection, which are indicated on the report. Follow-up inspections may be conducted for specific critical violations that cannot be corrected at the time of the inspection. Additionally, follow-up inspections may be conducted for any other violation at the discretion of the inspector. Although Retail Food Establishments are inspected by the health department, it is the establishment's responsibility to ensure that food safety procedures are followed.