Score was a F

RETAIL FOOD ESTABLISHMENT INSPECTION REPORT

Facility Name:LAS TORTAS GREELEY
Address:1916 9TH ST
GREELEY, CO 80631
Phone:(970) 378-9898
Inspection Date:December 23, 2019
Owner: OSCAR FLORES
Inspection Type: REGULAR INSPECTION
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POINTSVIOLATIONVIOLATION ID
 
  25 pts.  
Hands clean & properly washed
Comment: (Corrected) Observed employee don gloves to handle food without washing hands first. Observed employees wiping hands on common towel. Observed employees changing tasks (dishwashing to food handling) without washing hands. 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 and observing proper hand washing.
08
 
  20 pts.  
Proper reheating procedures for hot holding
Comment: (Corrected) Found carnitas in the steam table with temperatures between 82-84 degrees F. Employee stated carnitas comes in pre-cooked and is reheated in the microwave prior to placing in the steam table. All other items in steam table were holding above 135 F. Carnitas had been in steam table for approzimately 1.5 hours. Corrected by reheating to correct temperature in microwave.
19
 
  20 pts.  
Proper cold holding temperatures
Comment: (Corrected) Found all foods (diced ham, raw meats, shredded cheese, etc.) in the cold hold drawers below the grill holding between 52-58 F. Unit was holding at ambient temperature of 58 F. Employee stated cooler had turned off and breaker was reset. Foods had been stocked for less than 2 hours. Corrected by moving all foods to the walk-in cooler. Observed temperature of unit drop to proper temperature during inspection.
22
 
  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. Send plan of long-term corrections immediately.
01
 
  10 pts.  
Certified Food Protection Manager
Comment: Facility does not have certified food protection manager. 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 immediately.
02
 
  10 pts.  
Food separated and protected
Comment: (Corrected) Found raw meats stored above ready-to-eat foods (ham and hot dogs) in the walk-in cooler. All raw animal products shall be stored below ready-to-eat foods to prevent cross contamination. Corrected by rearranging. Observed employee use gloves to place raw meat on the grill and then touch oil bottles, and then crack raw shell eggs onto grill and touch multiple surfaces. Single use gloves shall be discarded when damaged, soiled, when interruptions occur in the operation or when task is completed. Corrected by cleaning surfaces touched, discussing proper use of gloves, and observing proper glove use.
15
 
  10 pts.  
Food contact surfaces; cleaned & sanitized
Comment: (Corrected) Observed dishes washed, rinsed, and sanitized with no measurable sanitizer in the sanitizer compartment. All equipment and utensils shall be sanitized by: Immersion for at least one minute in 50-200 ppm chlorine or 150-400 ppm of quaternary ammonium. Corrected by adding sanitizer and sanitizing properly.
16
 
  10 pts.  
Proper date marking and disposition
Comment: Found no food items marked with the date they were cooked, opened, or prepared. 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. Foods coming from Denver location must be properly date marked and discarded within 7 days of refrigeration.
23
 
  5 pts.  
Toxic substances properly identified, stored & used
Comment: (Corrected) Found sanitizer bucket with greater than 400 ppm quaternary ammonia. Sanitizer, cleaning compounds or other chemicals intended for use on food contact surfaces shall not be used in a way that leaves a toxic residue. Chlorine sanitizer shall be between 50-200 ppm (100 recommended). Quaternary ammonia solution mixed according to manufacturer's instruction (example 150-400 ppm). Corrected by remixing.
28
 
  0 pts.  
Adequate handwashing sinks properly supplied and accessible
Comment: (Corrected) Found no hand wash reminder sign at the hand sink at the bar. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Corrected during inspection.
10
 
  0 pts.  
Approved thawing methods used
Comment: (Corrected) Observed a cart of raw meats sitting out at room temperature throughout duration of the inspection. Meats were still frozen and were thawing. Food shall be thawed in one of the following ways: under refrigeration, completely submerged and with packaging removed under cold running water where it does not allow any portion of ready-to-eat foods to rise above 41 F, or any portion of raw animal food to be over 41 degrees for more than 4 hours, in the microwave or as part of the cooking process, or using any procedure if thawed and prepared for immediate service. Corrected by moving to walk-in cooler.
35
 
  0 pts.  
Wiping Cloths; properly used & stored
Comment: (Corrected) Found sanitizer towels sitting out on coolers and counters when not in use. Wiping cloths shall be stored in sanitizing solution bucket when not in use. Found sanitizer bucket stored on floor. Sanitizer buckets shall be stored to prevent contact with the floor. Corrected by placing towels in buckets and moving off the floor.
41

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 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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