Score was a F

RETAIL FOOD ESTABLISHMENT INSPECTION REPORT

Facility Name:VVS INC SWIFT & COMPANY
Address:800 8TH AVE
GREELEY, CO 80631
Phone:(970) 304-7324
Inspection Date:May 15, 2019
Owner: VVS INC
Inspection Type: REGULAR INSPECTION
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POINTSVIOLATIONVIOLATION ID
 
  25 pts.  
Hands clean & properly washed
Comment: (Corrected) Observed employee use restroom and return to kitchen and don gloves to handle food without washing hands. 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 having employee wash hands and change gloves.
08
 
  25 pts.  
No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed
Comment: (Corrected) Observed employee handling cooked chicken with bare hands to feel temperature. Bare hand contact with ready-to-eat food is prohibited. Use of gloves, tissue paper, tongs or other adequate utensil is required. Corrected by having employee use gloves to handle food.
09
 
  20 pts.  
Food in good condition, safe, & unadulterated
Comment: (Corrected) Found water dripping from condenser of walk-in freezer on food items. Food shall be in sound condition, free of spoilage or contamination and shall be safe for human consumption. Corrected by discarding contaminated bag of bbq rib patties. See voluntary condemnation.
13
 
  20 pts.  
Proper cooling time and temperature
Comment: (Corrected) Found a 5 gallon bucket of salsa containing cooked peppers in the walk-in cooler at 48 F that had been cooked 5 days prior. Employee stated salsa is placed in bucket and into cooler upon completion at room temperature, with no cooling methods applied. Found a plastic covered container of cut melon in the stand-up cooler at 51 degrees F. Melon was still 51 degrees 30 minutes later and had been cut more than 4 hours prior. 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, or to 41 F within 4 hours if prepared at room temperature. Corrected by discarding products. See voluntary condemnation.
20
 
  20 pts.  
Proper hot holding temperatures
Comment: (Corrected) Found a pan of cooked chicken on the service line with temperatures between 96-132 F. Foods requiring temperature control shall be held hot at 135 F or above. Chicken had been cooked approximately one hour prior and the pan was overfilled. Corrected by reheating and swapping for a hot pan of chicken from the hot cabinet.
21
 
  20 pts.  
Proper cold holding temperatures
Comment: Found numerous potentially hazardous items (deli meats, cooked meats, dressings, cheese, pizza toppings, etc) between 43-48 degrees F. Cooler had an ambient temperature of 47 F. Time off temperature was unknown, but employee stated temperature of the cooler was below 41 F at 4:00 am. Refrigeration truck was brought on site to move product to until cooler is repaired.
22
 
  20 pts.  
Time as a Public Health Control; procedures & records
Comment: (Corrected) Facility uses time as a public health control for the salad bar and hot self-service items (fries, chicken tenders, sandwiches). Found cold items (pasta salad, hard boiled eggs, etc.) at 52-57 F, and hot items at 109 F. When ‘time as a public health control’ is used, procedure in place shall be followed including marking of time and discarding of food at appropriate times. Corrected by marking time.
24
 
  20 pts.  
Hot & cold water available; adequate pressure
Comment: Found no hot water at hand sink in the restroom (water coming out cold), and the hot handle not working at the food preparation sink. All sinks shall be provided with hot and cold water under pressure at all times. Correct immediately.
50
 
  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: Found most food items in the walk-in freezer thawed, unit was not maintaining freezing temperatures. Walk-in cooler was holding an ambient temperature of 47 F. Equipment for cooling, heating and holding food shall be sufficient in number and capacity to provide required food temperatures. Correct immediately. Repair service was en route to facility, and a refrigerated truck was brought on-site to move cold foods to.
33
 
  10 pts.  
Adequate handwashing sinks properly supplied and accessible
Comment: (Corrected) Found hand sink next to three-compartment sink blocked by a large fan and not provided with paper towels. Found no hand wash reminder signs at hand sinks throughout kitchen and restroom. Hand sinks shall be unobstructed and accessible to employees at all times, and provided with soap and paper towels at all times. 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 all during inspection.
10
 
  0 pts.  
Proper eating, tasting, drinking, or tobacco use
Comment: (Corrected) Found a tray of employee drinks stored above baked goods and potatoes on a shelf in the kitchen. 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 by moving.
06
 
  0 pts.  
Food contact surfaces; cleaned & sanitized
Comment: Observed pink slime in the ice machine in the kitchen, and around the drains of the soda fountain. All food contact surfaces shall be maintained clean and sanitary. Correct within 10 days. This was also cited at the last regular inspection.
16
 
  0 pts.  
Plumbing installed; proper backflow devices
Comment: (Corrected) Found drain pipe from ice machine draining onto the floor in the kitchen, creating pooled water below the three-compartment sink. Observed pooled water in the restroom, source unknown. Plumbing shall be sized, installed and maintained in accordance with applicable state and local plumbing codes, ordinances, regulations and standards. Ice machine drain was missing a piece that was restored and corrected. Determine source of restroom leak and correct within 10 days.
51

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 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 2020, the EHS Division was responsible for licensing and inspecting 1,293 restaurants and other retail food establishments, including mobile units and temporary events. EHS staff performed 1,880 restaurant/RFE inspections and 5 temporary event inspections. There were 220 voluntary condemnations of unwholesome food, 11 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 27 food service workers.

 


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