Score was a F

RETAIL FOOD ESTABLISHMENT INSPECTION REPORT

Facility Name:FAT SHACK GREELEY
Address:1635 8th AVE
GREELEY, CO 80631
Phone:(970) 352-3460
Inspection Date:May 16, 2019
Owner: TJ FATS LLC
Inspection Type: REGULAR INSPECTION
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POINTSVIOLATIONVIOLATION ID
 
  25 pts.  
Proper cooking time & temperatures
Comment: (Corrected) Measured cooked chicken between 75-110F. Chicken shall be cooked to an internal temperature of 165 F for 15 seconds. Corrected by discussing proper cooking temperatures with employee and by placing chicken back in fryer.
18
 
  20 pts.  
Proper cold holding temperatures
Comment: (Corrected) Found multiple foods requiring temperature control (sliced cheese, ice cream mixes, raw beef, dressings and cut lettuce) holding between 59-64.5F in the walk-in cooler. Per owner, the walk-in cooler had been out of operation for 9 hours. Foods requiring temperature control shall be kept cold at 41 F or below. Owner also stated that ice cream mixes were placed in the cooler about an hour prior to the inspection. Corrected by moving ice cream mixes to the walk-in freezer and discarding all other foods. See voluntary condemnation.
22
 
  20 pts.  
Hot & cold water available; adequate pressure
Comment: Found no cold water available at the 3 compartment sink. Hot and cold water shall be available at all times. Correct immediately, but within 10 days.
50
 
  15 pts.  
Person in charge present, demonstrates knowledge, and performs duties
Comment: Person in charge shall demonstrate knowledge by answering questions as they relate to foodborne disease prevention, correctly applying Hazard Analysis Critical Control Point principles and through compliance with Colorado Retail Food Establishment Rules and Regulations. Correct immediately.
01
 
  15 pts.  
Proper cooling methods used; adequate equipment for temperature control
Comment: Found walk-in cooler in disrepair. Equipment for cooling, heating and holding food shall be sufficient in number and capacity to provide required food temperatures. Correct immediately, but within 10 days.
33
 
  10 pts.  
Food contact surfaces; cleaned & sanitized
Comment: (Corrected) Observed employee slicing a piece of partially cooked chicken with a knife and then proceed to use the same knife on other pieces of cooked chicken without cleaning and sanitizing knife in between. Surfaces and utensils shall be washed, rinsed and sanitized after changing processes from raw to ready-to-eat foods. Corrected by discussing with owner and by replacing contaminated knife with a clean knife. Employee stated that ice cream spindles (in continuous use) are cleaned with sanitizer water and a clean cloth. Where equipment and utensils are used for the preparation of potentially hazardous foods on a continuous or production line basis, utensils and the food contact surfaces of equipment shall be cleaned and sanitized at intervals not to exceed four (4) hours. Corrected by discussing with employee.
16
 
  10 pts.  
Plumbing installed; proper backflow devices
Comment: (Corrected) Found sprayer head at the 3 compartment sink stored below the flood rim. Sprayer head at the 3 compartment sink shall be stored above the flood rim to ensure backflow protection. Corrected at time of inspection.
51
 
  5 pts.  
Proper date marking and disposition
Comment: (Corrected) Found foods requiring temperature control (ranch and blue cheese) in the reach-in cooler without date labels. 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 labeling.
23
 
  0 pts.  
Wiping Cloths; properly used & stored
Comment: (Corrected) Found wiping cloth bucket stored on the floor by the front counter. Wiping cloth buckets shall be stored off the floor. Corrected at time of inspection.
41
 
  0 pts.  
Toilet facilities: properly constructed, supplied, & cleaned
Comment: Found toilet in women's restroom to be inoperable. Repair and ensure toilet is available at all times. Correct immediately, follow-up at next inspection.
53
 
  0 pts.  
Physical facilities installed, maintained, & clean
Comment: Found debris build-up on floors throughout the facility. Also found floors in disrepair by the 3 compartment sink. Floors shall be maintained clean and in good repair. Correct as soon as possible.
55
 
  0 pts.  
Adequate ventilation & lighting; designated areas used
Comment: Found a large amount of grease and dust build-up in the ventilation hood. Ventilation hoods and filters shall be maintained clean, and in place at all times grease production is occurring. Correct as soon as possible.
56

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.

2020 - Present Retail Food Establishment Scoring

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.

Pre-2020 Retail Food Establishment Scoring

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

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 2020, the EHS Division was responsible for licensing and inspecting 1,293 restaurants and other retail food establishments, including mobile units and temporary events. EHS staff performed 1,880 restaurant/RFE inspections and 5 temporary event inspections. There were 220 voluntary condemnations of unwholesome food, 11 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 27 food service workers.

 


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