Score was an A

RETAIL FOOD ESTABLISHMENT INSPECTION REPORT

Facility Name:BLACKJACK PIZZA
Address:515 BRIGGS ST
ERIE, CO 80516
Phone:(970) 631-7931
Inspection Date:January 09, 2019
Owner: AUSPICIOUS ENTERPRISES LTD
Inspection Type: REGULAR INSPECTION
Yelp:Check Now
 
POINTSVIOLATIONVIOLATION ID
 
  10 pts.  
Proper date marking and disposition
Comment: Found ready to eat food items such as pre-made salads, pre-cooked chicken, pre-cooked sausage, etc. without date marking in the walk in cooler. Staff indicated the items were made the day prior. 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 within 10 days.
23
 
  0 pts.  
Warewashing facilities: installed, maintained, & used; test strips
Comment: Sanitizer test strips could not be provided at the time of inspection. Test strips for sanitizer shall be available for use at all times.
48
 
  0 pts.  
Physical facilities installed, maintained, & clean
Comment: Found accumulation of food debris on the walls and shelves located above the make table line. Walls shall be maintained clean and in good repair.
55

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.
View Sample inspection 

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.

 

Retail Food Inspection Search


or
  or



Some hints for a successful search:

  • If you can only remember part of the establishment’s name, try entering the first few letters. Entering part of a name will return all establishments that have names beginning with those letters.
  • You can also select a city name together with establishment name.

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.

 


Recent Excellent Restaurant Inspections


Within the Last 14 days

PAPA MURPHY'S TAKE N BAKE PIZZA scored an A
PAPA MURPHY'S TAKE N BAKE PIZZA
        3217 23RD AVE, EVANS
 
EILEEN'S COLOSSAL COOKIES scored an A
EILEEN'S COLOSSAL COOKIES
        2146 B 35TH AVE, GREELEY
 
MCDONALD'S scored an A
MCDONALD'S
        2285 KEN PRATT BLVD, LONGMONT
 
SAPPORO JAPANESE STEAKHOUSE scored an A
SAPPORO JAPANESE STEAKHOUSE
        2077 GREELEY MALL , GREELEY
 
SAKURA SUSHI CATERING scored an A
SAKURA SUSHI CATERING
        3120 VILLAGE VISTA DR, ERIE
 
MCDONALD'S scored an A
MCDONALD'S
        5850 FIRESTONE BLVD, FIRESTONE
 
SCHWARTZ'S KRAUTBURGER KITCHEN scored an A
SCHWARTZ'S KRAUTBURGER KITCHEN
        2146 35 AVE, GREELEY
 
UNC SUBWAY STORE 45864 scored an A
UNC SUBWAY STORE 45864
        2045 10 AVE, GREELEY
 
DOMINO'S PIZZA #6372 scored an A
DOMINO'S PIZZA #6372
        1200 DEXTER ST, FORT LUPTON
 
TAQUERIA LA SIERRA scored an A
TAQUERIA LA SIERRA
        720 DENVER AVE, FORT LUPTON
 
SANTIAGO'S III MEXICAN RESTAURANT scored an A
SANTIAGO'S III MEXICAN RESTAURANT
        150 1ST ST, FORT LUPTON
 
NING KEE scored an A
NING KEE
        1520 MAIN ST, WINDSOR
 
BURGER KING 2942 scored an A
BURGER KING 2942
        2708 11TH AVE, GREELEY
 
GABE'S CAFE scored an A
GABE'S CAFE
        500 8TH ST, DACONO
 
PRETZEL MAKER scored an A
PRETZEL MAKER
        1989 GREELEY MALL , GREELEY
 
DUNKIN DONUTS scored an A
DUNKIN DONUTS
        1530 MAIN ST, WINDSOR
 
THE HUMAN BEAN DRIVE-THRU scored an A
THE HUMAN BEAN DRIVE-THRU
        2610 10TH ST, GREELEY
 
WINDSOR DAIRY QUEEN scored an A
WINDSOR DAIRY QUEEN
        1299 MAIN ST, WINDSOR
 
BLACKJACK PIZZA scored an A
BLACKJACK PIZZA
        515 BRIGGS ST, ERIE
 
PAPA JOHN'S PIZZA 4036 scored an A
PAPA JOHN'S PIZZA 4036
        3140 VILLAGE VISTA , ERIE
 
ZIGGI'S (GREAT HARVEST BREAD) scored an A
ZIGGI'S (GREAT HARVEST BREAD)
        3160 VILLAGE VISTA DR, ERIE