RETAIL FOOD ESTABLISHMENT INSPECTION REPORT
|Facility Name:||CHILI THAI|
|Address:||1215 MAIN ST|
WINDSOR, CO 80550
|Inspection Date:||November 17, 2022|
|Owner:||CHILI THAI INC|
|Inspection Type:||REGULAR INSPECTION|
Proper cooling time and temperature
Comment: (Corrected) A large tub of cooked wontons were stored covered in the walk in cooler and measured 47F. Per employee, the wontons were cooked approximately 3 hours prior. No temperature change was noted 30 minutes later. Significant condensation was found on the lid. Cooked foods 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. The employee removed the cover and placed them in the walk in freezer for rapid cooling. Violation corrected on site.
Proper cold holding temperatures
Comment: (Corrected) A large pan of cooked chicken was stocked well above the fill line of the top stock cooler and measured 48F. Per employee the chicken was cooked and cooled the day prior and was taken from the functioning walk in cooler approximately 2 hours prior. The chicken was not time tagged. Foods requiring temperature control shall be kept cold at 41 F or below. The employee relocated the chicken to the walk in cooler for rapid cooling. Violation corrected on site.
Proper hot holding temperatures
Comment: (Corrected) A large bowl of ready to eat chicken and cooked vegetables and a large tub of egg rolls and cheese wontons were stored under a heat lamp and consistently measured 124F-130F. Per employee the aforementioned foods had been there for approximately 2 hours after they were fully cooked. Foods requiring temperature control shall be held hot at 135 F or above. An employee time tagged the hot foods with a 4 hour disposal time with approximately 2 hours remaining. Violation corrected on site.
Proper cooling methods used; adequate equipment for temperature control
Comment: The facility was using a speed rack stored at room temperature to cool fried chicken. The chicken was not meeting appropriate cooling parameters. Time/temperature control for safety (TCS) foods shall be cooled using one or more of the following methods: under refrigeration in shallow uncovered pans, stirring while in an ice bath, use of an ice wand, adding ice as an ingredient, or a combination of methods to facilitate rapid cooling. The employee relocated each tray to the walk in cooler for rapid cooling. Violation correcyed on site.
Proper eating, tasting, drinking, or tobacco use
Comment: (Corrected) Multiple employee foods in the walk in cooler were stored on a wire shelf directly above ready to eat foods intended for customer consumption. 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. A manager relocated all of the employee foods to a designated area below and away from food intended for customers. Violation corrected on site.
Adequate handwashing sinks properly supplied and accessible
Comment: No hot water was available at one of the restroom hand sinks. Sinks shall be supplied with hot and cold running water under pressure at all times. Correct immediately.
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
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.
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.
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.
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.
Retail Food Inspection Search
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.
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.
Inspections That Exceeded Food Safety Standards
Within the Last 14 days