Score was a F

RETAIL FOOD ESTABLISHMENT INSPECTION REPORT

Facility Name:LA FIESTA RESTAURANT
Address:2319 8TH AVE
GREELEY, CO 80631
Phone:(970) 353-0664
Inspection Date:May 24, 2019
Owner: LA FIESTA LLC
Inspection Type: REGULAR INSPECTION
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POINTSVIOLATIONVIOLATION ID
 
  20 pts.  
Food in good condition, safe, & unadulterated
Comment: (Corrected) Found mold on tomatoes, nacho cheese and sliced water melon in the walk-in cooler. Food shall be in sound condition, free of spoilage or contamination and shall be safe for human consumption. Fish in reduced oxygen packaging, or in packaging that states "keep frozen" or "remove from package to thaw" shall be removed from the package before thawing. Corrected by discarding.
13
 
  20 pts.  
Proper reheating procedures for hot holding
Comment: (Corrected) Found rice holding at at 127 degrees F in the rice cooker. Per owner food was reheated in the microwave and placed in the rice cooker approximately 2 hours prior to the inspection. Foods requiring temperature control shall be quickly reheated to 165 F within 2 hours. Food was measured at 145 degrees F at the end of the inspection. Corrected by discarding. See voluntary condemnation.
19
 
  20 pts.  
Proper cooling time and temperature
Comment: (Corrected) Found foods requiring temperature control (deep fried beans, cooked meats, cooked rice and chili verde) holding between 43.3-51F in the walk-in cooler. Per owner, food was cooked one day before the inspection. Potentially hazardous foods shall be cooled from 135 F to 41 F in 6 hours provided that the food is cooled to 70 F within 2 hours. Corrected by discarding. See voluntary condemnation.
20
 
  20 pts.  
Proper cold holding temperatures
Comment: (Corrected) Found foods requiring temperature control (cooked beans, cooked shrimps, green chili, cheese, salsas, packages of ham) in the walk-in cooler holding at 44 degrees F. Ambient air was measured at 43F. Foods requiring temperature control shall be kept cold at 41 F or below. Owner adjusted cooler temperature to 30F. Measured ambient air at 35F at the end of the inspection. Per owner, cooked beans, cooked shrimps and green chili were held in the walk-in cooler for more than 24 hours. Corrected by discarding foods. See voluntary condemnation. Cheese, salsa and packages of ham were out of temperature for an acceptable limit. Corrected by observing food temperatures to improve.
22
 
  20 pts.  
Hot & cold water available; adequate pressure
Comment: Found no cold water at food preparation sink by the back door. Hot and cold water shall be available at all sinks at all times. Correct immediately, but within 10 days.
50
 
  15 pts.  
Person in charge present, demonstrates knowledge, and performs duties
Comment: Based on this inspection, employees were unable to demonstrate knowledge of food safety practices to the inspector. Staff shall obtain training in food safety practices within 10 days.
01
 
  15 pts.  
Proper cooling methods used; adequate equipment for temperature control
Comment: (Corrected) Found food cooling in large plastic containers and a large pot. Potentially hazardous foods shall be cooled using one or more of the following methods: in shallow, uncovered containers that facilitate heat transfer (ex. metal), stirring while in an ice bath, use of an ice wand, under refrigeration, adding ice as an ingredient or other effective method. Corrected at time of inspection by changing out plastic containers with shallow metal containers and discarding food in large pot (food is not meet cooling parameters).
33
 
  10 pts.  
Hands clean & properly washed
Comment: (Corrected) Found a small pot stored in the hand sink in the food preparation area. Hand sinks shall not be used for any other purpose other than handwashing. Corrected by removing pot.
08
 
  10 pts.  
Adequate handwashing sinks properly supplied and accessible
Comment: (Corrected) Found paper towels stuck in the dispenser at the hand sink by the cookline. Also found no hand soap available in the bar. Hand sinks shall be provided with an adequate supply of soap and paper towels at all times. Corrected at time of inspection.
10
 
  10 pts.  
Food separated and protected
Comment: (Corrected) Observed employee changing gloves when changing tasks (raw shrimp to ready-to-eat foods) without washing hands before donning new gloves. Food employees shall clean their hands and exposed portions of their arms immediately before donning single-use gloves for working with food, and between removing soiled gloves and putting on clean gloves when changing tasks. Corrected by discussing with employee and by having employee wash hands.
15
 
  10 pts.  
Proper date marking and disposition
Comment: (Corrected) Found multiple foods requiring temperature control (salsas, beans, chili rellenos, rice, cooked meats) without date labels in the walk-in cooler. Also found facility to have stored nacho cheese in the walk-in cooler for more than 7 days. Ready-to-eat, potentially hazardous food (time/temperature control for safety food) held in a food establishment for more than 24 hours shall be clearly marked to indicate the time the original container is opened/cooked and the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41°F (5°C) or less for a maximum of 7 days (6 day after opening) or manufacturer use-by date whichever occurs first. Corrected by date labeling food and discarding nacho cheese.
23
 
  5 pts.  
Toxic substances properly identified, stored & used
Comment: (Corrected) Found a chemical spray bottle in the mop sink area without a identification label. Chemical spray bottles shall be labeled with the contents to ensure proper use. Corrected by labeling.
28
 
  0 pts.  
Food contact surfaces; cleaned & sanitized
Comment: Found debris build-up on shelves in the walk-in cooler. All food contact surfaces shall be maintained clean and sanitary. Correct immediately, but within 10 days.
16

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.
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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:

Core item means a provision in this Code that is not designated as a priority item or a priority foundation and usually relates to general sanitation, operational controls, sanitation standard operating procedures (SSOPs), facilities or structures, equipment design, or general maintenance.

Priority foundation item includes an item that requires the purposeful incorporation of specific actions, equipment or procedures by industry management to attain control of risk factors that contribute to foodborne illness or injury such as personnel training, infrastructure or necessary equipment, HACCP plans, documentation or record keeping, and labeling;

Priority item means a provision in this Code whose application contributes directly to the elimination, prevention or reduction to an acceptable level, hazards associated with foodborne illness or injury and there is no other provision that more directly controls the hazard and includes items with a quantifiable measure to show control of hazards such as cooking, reheating, cooling, handwashing.

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 Values of Inspection Violations

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 would pose a greater risk to a consumer's health than a kitchen floor in disrepair. Point values for violations range from 0-25 points.

Risk Index RangeInspection Score
0-49 Pass
50-109 Re-Inspection Required
+110 Closed

Pass - Pass means the establishment meets fundamental food safety standards. The establishment could have some priority, priority foundation or core violations. Some or all violations were corrected during inspection. The risk index range is 0-49 total points.

Re-Inspection - Re-Inspection means that food safety violations were found. Corrections may have been made but the rating requires a re-inspection to ensure basic food safety standards are met. The establishment has a higher level of risk with several priority, priority foundation or core violations. The risk index range is 50-109 total points.

Closed - Closed means that significant unsanitary conditions or other imminent health hazards were found. The establishment has multiple priority, priority foundation or core violations representing high risk. Facility must cease operations until conditions and violations are corrected. Facility must receive prior approval by the health authority before reinitiating operations. The risk index range is 110 total points or higher.

Inspection Types

Regular Inspection - Routine, unannounced, nonscheduled inspections. Facilities are inspected between 1-4 times per year based on complexity of operation, population served, and previous food safety performance.

Re-Inspection - Unannounced, nonscheduled inspection within 10 business days after a non-passing inspection (above 50 points).

Closure - Imminent public health hazard present requiring the facility to be closed including: no water, sewage backup, pest infestation, or long-term non-compliance to food safety rules.

Conditions Met to Re-open - Facility has corrected imminent public health hazard conditions and has been reviewed by health department to safely produce food.

Check-in - Quick visit by health department to evaluate or discuss a key item. This may be requested by the facility or based on inspector evaluation of the facility.

Announced Inspection - Scheduled inspection requested by the establishment.

Targeted Training - Scheduled training inspection regarding specific food safety items. For example, proper cooling demonstration for all food handlers.

New Facility Check Up - Nonregulatory inspector "meet and greet" immediately after opening to discuss procedures, answer questions, and ensure food safety compliance.


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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 2021, the EHS Division was responsible for licensing and inspecting 1,397 restaurants and other retail food establishments, including mobile units and temporary events. EHS staff performed 2,098 restaurant/RFE inspections and 54 temporary event inspections. There were 290 voluntary condemnations of unwholesome food, 33 establishment closures for an imminent health risk, and 0 license suspensions. The EHS Division also conducted three Weld STAR (food safety) classes, with a total combined attendance of 100 food service workers.

 


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