Score was an A
RETAIL FOOD ESTABLISHMENT INSPECTION REPORT
Facility Name:TACO BELL #033877
Address:6910 10 ST
GREELEY, CO 80634
Phone:(970) 356-5727
Inspection Date:April 19, 2017
Owner: ALVARADO CONCEPTS LLC
Inspection Type: REGULAR INSPECTION
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Red - Critical Item: A violation that, if left uncorrected, is more likely than other violations to contribute to food contamination or illness.
Blue - Non-critical: A violation that, if left uncorrected, could lead to more serious problems but does not pose an immediate threat to food safety.
 
 
02d
 
Proper hygienic practices followed - Corrected Observed customer trays that hadn't been cleaned stored in food preparation sink. Food preparation sink shall be used for food preparation only. Trays moved and washed. Sink also cleaned. Corrected at time of inspection.
 
14a
 
Plumbing installed and maintained - Found hand sink in men's restroom to only provide 2-3 seconds of water. Water that is metered shall provide 15 seconds when activated. Correct as soon as possible, follow-up at next regular inspection.

Items crossed out identify violations to be corrected as indicated by the regulatory authority.
Failure to comply may result in further action by the regulatory authority.
Red - Critical Item: A violation that, if left uncorrected, is more likely than other violations to contribute to food contamination or illness.
No Violation   Food Source
No Violation Approved SourceNo Violation HACCP Plan      
No Violation Wholesome, free of spoilage 
No Violation Cross-contamination
Violation of 02 code: Personnel   Personnel
Employee HealthHygienic Practices
No Violation Personnel w/ infections restricted Hygienic practices
No Violation Wounds properly coveredNo Violation Smoking, eating, drinking
No Violation Hands washed as neededNo Violation Preventing food contamination from bare hands
Demonstration of Knowledge
No Violation Training needed
No Violation   Food Temperature Control
Temperature Control Procedures
No Violation Rapidly cool foods to 41°F or lessNo Violation Required cooking temperature
No Violation Rapidly reheat to 165° or greaterNo Violation Cold hold at 41° or less
No Violation Hot hold at 140° or greater
Temperature Control Equipment
No Violation Food thermometer (probe-type)
No Violation adequate equipment to maintain food temperatures
No Violation   Sanitization Rinse

No Violation Manual
No Violation Mechanical
No Violation In-Place

No Violation   Water, Sewage, Plumbing Systems
No Violation Safe water sourceNo Violation Backflow, back siphonage
No Violation Hot &cold water under pressureNo Violation Sewage disposal
No Violation   Hand washing and Toilet Facilities
No Violation Adequate number, location, designNo Violation Soap & drying devices
No Violation Accessible
No Violation   Pest Control
No Violation Evidence of insects or rodentsNo Violation Animals prohibited
No Violation Pesticide application
No Violation   Poisonous or Toxic Items
No Violation Properly storedNo Violation Properly used
No Violation Properly labeled
 
Blue - Non-critical: A violation that, if left uncorrected, could lead to more serious problems but does not pose an immediate threat to food safety.
No Violation   Food Labeling, Food Protection
No Violation Original container, Properly labeled
No Violation Food Protection from contamination
No Violation   Equipment Design, Construction
No Violation Food-contact surfaces
No Violation Nonfood-contact surfaces
No Violation Dish washing facilities
No Violation   Testing Devices
No Violation Refrigeration units provided with accurate, conspicuous thermometer
No Violation Dish machine provided with accurate thermometer & gauge cock
No Violation Chemical test kits provided, accessible
No Violation   Cleaning of Equipment and Utensils
No Violation Food-contact surfacesNo Violation Dish washing operations
No Violation Nonfood-contact surfacesNo Violation Wiping clothes
No Violation   Utensils, Single-Service Articles
No Violation Utensils, provided, used, stored
No Violation Single services articles stored, dispensed, used
No Violation No re-use of single-service articles
Violation of section 14: Physical Facilities   Physical Facilities
Plumbing:installed, maintainedNo Violation Ventilation
No Violation Garbage and refugeNo Violation Locker rooms
No Violation Floors, walls, ceilingsNo Violation Premises maintained
No Violation LightingNo Violation Separation of living, laundry
No Violation   Other Operations
No Violation Personnel: clean clothes, hair restraints, authorized
No Violation Linen properly stored

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 Scoring
Risk Index RangeInspection Score
0-19 Excellent
20-39 Good
40-69 Fair
70-99 Marginal
+100 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 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).

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.

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.

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.

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.

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.

 

Retail Food Inspection Search
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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 2016, the EHS Division was responsible for licensing and inspecting 1,222 restaurants and other retail food establishments, including mobile units and temporary events. EHS staff performed 2,777 restaurant/RFE inspections and 147 temporary event inspections. There were 284 voluntary condemnations of unwholesome food, 64 civil penalties, 10 establishment closures for an imminent health risk, and no license suspensions. The EHS Division also conducted ten Weld STAR (food safety) classes, with a total combined attendance of 195 food service workers.

 


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Date

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.
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