Score was a D

RETAIL FOOD ESTABLISHMENT INSPECTION REPORT

Facility Name:CARNICERIA Y TAQUERIA LOZANO #2
Address:2712 8TH AVE
GARDEN CITY, CO 80631
Phone:(970) 353-2664
Inspection Date:February 15, 2019
Owner: CARNICERIA Y TAQUERIA LOZANO #2 INC
Inspection Type: REGULAR INSPECTION
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POINTSVIOLATIONVIOLATION ID
 
  20 pts.  
Proper cooling time and temperature
Comment: (Corrected) Observed tripe and salsa improper cooling at time of inspection. Salsas were in large 5 gallon containers (4) and tripe was in a large bus tub. Observed products to not cool at all at time of inspection (interior of tripe stayed at 61 degrees, interior of salsa was 52 degrees). 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. Food was placed into new containers to help facilitate cooling. Corrected at time of inspection. Repeat violation.
20
 
  15 pts.  
No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed
Comment: (Corrected) Observed staff to handle ready-to-eat foods with their bare hands. Bare hand contact with ready-to-eat food is prohibited. Use of gloves, tissue paper, tongs or other adequate utensil is required. Corrected at time of inspection by donning gloves.
09
 
  10 pts.  
Certified Food Protection Manager
Comment: At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Correct as soon as possible, follow-up at next inspection.
02
 
  10 pts.  
Proper date marking and disposition
Comment: 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. Correct as soon as possible, follow-up at next inspection.
23
 
  10 pts.  
Toxic substances properly identified, stored & used
Comment: (Corrected) Observed an unlabeled container to be holding laundry detergent in back room. Containers used to hold toxic items shall be labeled. Corrected at time of inspection.
28
 
  5 pts.  
Procedures for responding to vomiting and diarrheal events
Comment: A food establishment shall have 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. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Correct as soon as possible, follow-up at next inspection.
05
 
  5 pts.  
Consumer advisory provided for raw/undercooked food
Comment: Menu does not have consumer advisory asterisking for menu items that are cooked to order (i.e. steaks, hamburgers, eggs). Establishments shall include asterisking the animal-derived foods requiring disclosure to a footnote that states "These items are cooked to order" followed by one of the following statements: 1. Regarding the safety of these items, written information is available upon request; 2. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or 3. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Correct within 30 days.
25
 
  0 pts.  
Proper eating, tasting, drinking, or tobacco use
Comment: (Corrected) Observed personal drink to be stored on food preparation cooler cutting board at time of inspection. An employee may drink from a clean, closed beverage container if it does not contaminate employee's hands and it is stored to prevent contamination of food, equipment and single service articles. Corrected by moving drink during inspection.
06

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 RangeInspection Score
0-19 Excellent
20-39 Good
40-69 Fair
70-99 Marginal
+100 Unacceptable

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.

Excellent - At the time of inspection, the establishment had no serious priority or priority foundation 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 more points. Some less serious items may be in violation. The risk index range is 0-19 total points.

Good - At the time of inspection, the establishment could have one serious priority or priority foundation violation and other items with risk index values of 20 or more points. Alternatively, the establishment could have one or more secondary violations with risk index values of 5 to 15 points, as well as some core violations. The risk index range is 20-39 total points.

Fair - At the time of inspection, the establishment could have three serious priority or priority foundation violations and other items with risk index values of 20 or more points. The establishment could have one or more secondary violations with risk index values of 5 to 15 points, as well as some core violations. The risk index range is 40-69 total points.

Marginal - At the time of inspection, the establishment could have four serious priority or priority foundation violations and other items with risk index values of 20 or more points. The establishment could have one or more secondary violations with risk index values of 5 to 15 points, as well as some core violations. The risk index range is 70-99 total points.

Unacceptable - At the time of inspection, the establishment could have more than five serious priority or priority foundation violations and other items with risk index values of 20 or more points. The establishment could have one or more secondary violations with risk index values of 5 to 15 points, as well as some core 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 total points and above.

 

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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 2017, the EHS Division was responsible for licensing and inspecting 1,253 restaurants and other retail food establishments, including mobile units and temporary events. EHS staff performed 2,759 restaurant/RFE inspections and 144 temporary event inspections. There were 306 voluntary condemnations of unwholesome food, 45 civil penalties, 9 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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