Score was a F

RETAIL FOOD ESTABLISHMENT INSPECTION REPORT

Facility Name:LUCKY FINS GREELEY LLC
Address:4530 CENTERPLACE DR
GREELEY, CO 80634
Phone:(208) 440-2340
Inspection Date:June 17, 2019
Owner: LUCKY FINS GREELEY LLC
Inspection Type: REGULAR INSPECTION
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POINTSVIOLATIONVIOLATION ID
 
  25 pts.  
Hands clean & properly washed
Comment: (Corrected) Observed employee handle raw animal food with gloves and change gloves to handle cooked food without washing hands between. Employees shall wash hands and exposed portions of arms immediately before engaging in food preparation and as often as necessary to remove soil and contamination in order to prevent cross-contamination when changing tasks. Corrected by discussing and observing correct hand washing.
08
 
  20 pts.  
Food in good condition, safe, & unadulterated
Comment: (Corrected) Found raw tuna in vacuum packaging fully thawed in the walk-in cooler. Food shall be in sound condition, free of spoilage or contamination and shall be safe for human consumption. Fish in reduced oxygen packaging, or in packaging that states "keep frozen" or "remove from package to thaw" shall be removed from the package before thawing. Corrected by discarding tuna. See voluntary condemnation.
13
 
  20 pts.  
Proper cooling time and temperature
Comment: (Corrected) Found several pans of cooked cheese sauce cooling in the walk-in cooler. Sauce cooled more than 8 degrees initially, but was observed to cool less than 2 degrees after an additional 15 minutes. Cooked potentially hazardous food shall be cooled from 135 degrees F to 41 degrees F within 6 hours, provided that the food is cooled from 135 degrees F to 70 degrees F within the first 2 hours. Sauce was 106 degrees at 1.75 hour mark, corrected by moving to shallow pans and placing on ice bath. Found lobster-crab salad at 50 F in the bottom of the sushi cooler covered. Temperature did not drop more than 1 degree 15 minutes later. Foods requiring temperature control that are prepared at room temperature must be cooled to 41 F within 4 hours. Corrected by uncovering and moving to walk-in cooler.
20
 
  20 pts.  
Proper cold holding temperatures
Comment: (Corrected) Found portioned bags of crab meat in the top of the line cooler at 55 F, stacked above fill line. Crab was recently portioned at room temperature, and was still 55 F 30 minutes later. Foods requiring temperature control shall be kept cold at 41 F or below. Corrected by moving top half of bags to bottom part of cooler. This was also cited at the last regular 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.
01
 
  15 pts.  
Proper cooling methods used; adequate equipment for temperature control
Comment: (Corrected) Found various food items in the cooling process covered with plastic lids or saran wrap in line coolers. Potentially hazardous foods shall be cooled using one or more of the following methods: in shallow, uncovered containers that facilitate heat transfer (ex. metal), stirring while in an ice bath, use of an ice wand, under refrigeration, adding ice as an ingredient or other effective method. Corrected by removing coverings of cooling foods and correcting as necessary.
33
 
  15 pts.  
Contamination prevented during food preparation, storage & display
Comment: (Corrected) Observed employee begin thawing shrimp in the third compartment of the three-compartment sink without first cleaning the sink. Food preparation shall only be completed in the food preparation sink. Food preparation shall not be completed in the 3-compartment sink, hand sink, or mop sink. If overflow space for thawing is needed, the compartment shall be washed, rinsed, then sanitized before beginning food preparation. Corrected by moving to the food preparation sink.
39
 
  10 pts.  
Food contact surfaces; cleaned & sanitized
Comment: (Corrected) Observed employee using same cutting surface and knife for raw-ready-to-eat sushi and ready-to-eat sushi. Surfaces and utensils shall be washed, rinsed and sanitized after changing processes from raw to ready-to-eat foods. Corrected by designating cutting board and knife for ready-to-eat sushi only. Food preparation surfaces (cutting boards) were not cleaned by 4 hours after continuous use due to clogs in the floor drain, making dish machine and three-compartment sink not operational. 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. Plumber arrived for repairs during inspection, all items were cleaned as soon as possible. Corrected. This was also cited at the last regular inspection.
16
 
  10 pts.  
Plumbing installed; proper backflow devices
Comment: (Corrected) Upon start of inspection, floor drain below dish machine and three-compartment sink were clogged, causing dish washing to be unavailable. Plumbing shall be sized, installed and maintained in accordance with applicable state and local plumbing codes, ordinances, regulations and standards. Plumber began repairs during inspection. Corrected.
51
 
  5 pts.  
Proper date marking and disposition
Comment: Found products requiring date marking with 8 days of use (ex: 6/17-6/24). 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
 
  5 pts.  
Consumer advisory provided for raw/undercooked food
Comment: Menu does not have consumer advisory asterisking for sushi item containing masago (raw fish egg). Establishments shall include asterisking the animal-derived foods requiring disclosure to a footnote that states "These items are cooked to order" or "served raw or undercooked" followed by one of the following statements: 1. Regarding the safety of these items, written information is available upon request; 2. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or 3. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Correct within 30 days.
25
 
  0 pts.  
Adequate handwashing sinks properly supplied and accessible
Comment: (Corrected) Hand sink in bar found without hand wash reminder sign. 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) Found fish thawing in reduced oxygen packaging in the walk-in cooler. Fish in reduced oxygen packaging, or in packaging that states "keep frozen" or "remove from package to thaw" shall be removed from the package before thawing. Corrected during inspection by opening packages or discarding fully thawed products.
35

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 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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