Score was a F

RETAIL FOOD ESTABLISHMENT INSPECTION REPORT

Facility Name:TAQUERIA LOS GALLITOS CORP
Address:2401 10TH ST
GREELEY, CO 80634
Phone:(303) 803-5946
Inspection Date:May 22, 2019
Owner: TAQUERIA LOS GALLITOS CORP
Inspection Type: REGULAR INSPECTION
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POINTSVIOLATIONVIOLATION ID
 
  20 pts.  
Proper cooling time and temperature
Comment: (Corrected) Four large pans of cooked tripe found in walk-in at 52-55 degrees F at 12:30 PM. It was reported that the food had been cooked at 3 AM and was placed into the walk-in about thirty minutes later. 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.
20
 
  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
 
  10 pts.  
Certified Food Protection Manager
Comment: Facility does not have certified food protection manager, or could not provide certification at time of inspection. 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.
02
 
  10 pts.  
Hands clean & properly washed
Comment: Observed employee to rinse hands in mop sink, on another occasion employee washed hands properly with soap and paper towels but still in mop sink. Hands shall be washed with soap and vigorous scrubbing for 15 seconds, rinsed, and dried with disposable towel . Hands shall be washed at designated hand sinks only.
08
 
  10 pts.  
Proper hot holding temperatures
Comment: (Corrected) Cooked beef found in pan on grill at 97-116 degrees F. Foods requiring temperature control shall be held hot at 135 F or above. Food had been prepared approximately 1 hour previous and was reheated to 165 and placed in hot hold unit. Corrected during inspection.
21
 
  10 pts.  
Proper cold holding temperatures
Comment: (Corrected) Small cold hold unit on line not holding food at appropriate temperature. Food on top of unit was 42-44 degrees F. Food in bottom of unit was 46-48 degrees. Corrected during inspection. Food in bottom of unit was moved to walk-in. Once food was removed and unit was turned down temperature began to drop in top of unit. Facility will continue to monitor temps on top and place on ice if needed.
22
 
  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.
23
 
  10 pts.  
Hot & cold water available; adequate pressure
Comment: (Corrected) No hot water available at hand sink near drive through at beginning of inspection. All hand sinks shall be supplied with hot and cold water at all times. Corrected by turning hot water back on under sink.
50
 
  5 pts.  
Procedures for responding to vomiting and diarrheal events
Comment: Facility does not have a plan that meets requirements for clean-up of illness-related events. 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.
05
 
  5 pts.  
Thermometer provided & accurate
Comment: Facility is preparing thin mass foods (ex. chicken, hamburgers, fish fillets, etc.) and does not have a thin mass thermometer. A thin mass probe thermometer shall be provided.
36
 
  0 pts.  
Adequate handwashing sinks properly supplied and accessible
Comment: 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.
10

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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