Score was a D

RETAIL FOOD ESTABLISHMENT INSPECTION REPORT

Facility Name:ALMANZA'S MEXICAN FOOD LLC
Address:2502 8TH AVE
GARDEN CITY, CO 80631
Phone:(970) 353-0033
Inspection Date:August 30, 2018
Owner: ALMANZA'S MEXICAN FOOD LLC
Inspection Type: REGULAR INSPECTION
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Red - Critical Item: A violation that, if left uncorrected, is more likely than other violations to contribute to food contamination or illness.
Blue - Non-critical: A violation that, if left uncorrected, could lead to more serious problems but does not pose an immediate threat to food safety.
 
 
01c
 
Cross-contamination - Corrected Found raw shrimp stored above ready-to-eat foods in the stand-up cooler on the cook line. Found boxes of raw beef stored on top of boxes of tortillas on shelving next to the utility sink. Found raw shell eggs stored above boxes of cheese in the walk-in cooler. All raw animal products shall be stored below ready-to-eat foods to prevent cross contamination. Corrected by rearranging all items.
 
02f
 
Demonstration of knowledge - 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. This was also cited at the last regular inspection.
 
03e
 
Cold hold potentially hazardous foods at 41°F or less - Corrected Found various potentially hazardous food items in the stand-up cooler at 45 F. Upon arrival for inspection, both sliding doors were open. Cooler was maintaining an ambient temperature of 50 F. Time that the food was off temperature was within acceptable limits. Corrected by turning unit down and keeping doors closed. This was also cited at the last regular inspection.
 
02d
 
Proper hygienic practices followed - Corrected Observed employee cutting avocados to tap the knife on the inside of a trash can to remove debris in between avocados. All employees shall maintain a high degree of personal cleanliness and shall conform to good hygienic practices during all work periods. Utensils shall be kept clean to prevent the contamination of food. Corrected by having employee obtain a clean knife to continue cutting.
 
07a
 
Evidence of pest presence - Observed several live cockroaches in the kitchen (under the three-compartment sink, around ice machine). Insects, rodents and other pests shall be controlled within the physical facility and on the contiguous land or property under the control of the retail food establishment by routinely inspecting the premises for evidence of pests, using approved methods of extermination or trapping and eliminating of harborage conditions. Correct as soon as possible, but within 10 days.
 
08a
 
Chemicals properly stored - Corrected Found a container of auto polish on a shelf above clean food containers. Poisonous or toxic materials shall be stored so they do not contaminate food, equipment, utensils, linens or single-service articles. Corrected at time of inspection by moving.
 
02e
 
Smoking, eating or drinking - Corrected Found an employee drink stored on a shelf above clean food containers, and one in a box of limes in the walk-in cooler. 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 at time of inspection. This was also cited at the last regular inspection.
 
08b
 
Chemicals properly labeled - Corrected Found a spray bottle containing bleach with no label. Chemical spray bottles shall be labeled with the contents to ensure proper use. Corrected at time of inspection by labeling.
 
09b
 
Food protected from contamination - Corrected Found several boxes of meat thawing at room temperature on food storage rack next to utility sink, and additional portions of packaged meat thawing on the drain board of the food preparation sink. 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 raw animal food to be over 41 degrees for more than 4 hours, in the microwave or as part of the cooking process. Corrected by moving meats to the cooler.
 
11a
 
Refrigeration units provided with accurate, conspicuous thermometers - Corrected Stand-up cooler that was holding at 50 F did not have a thermometer for monitoring temperatures. All refrigeration units shall be supplied with accurate, conspicuous thermometers. Corrected by obtaining a thermometer from another cooler that was not holding food.
 
14a
 
Plumbing installed and maintained - Observed floor drain where ice bin drains to to be clogged and not draining. Floor drain immediately below ice bin has been sealed due to not working. Plumbing shall be sized, installed and maintained in accordance with applicable state and local plumbing codes, ordinances, regulations and standards. Correct within 10 days.

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.

 

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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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