Taco John's in Loveland Fails Health Inspection Due to Temperature Control Violations
A Taco John's restaurant in Loveland received a failing health inspection score of 50 points and must undergo re-inspection after health officials found multiple critical violations related to improper food temperature controls during an October 1 inspection.
The restaurant at 1635 N Lincoln Ave was cited for several critical violations that could contribute directly to foodborne illness, including improper reheating procedures and multiple instances of food being held at unsafe temperatures.
Inspectors found queso sauce temperatures ranging from 88°F to 167°F and beans at 88°F to 101°F in the steam well, well below the required 135°F minimum for hot holding. Additional violations included nacho cheese sauce held at temperatures between 66°F and 117°F, diced chicken at 98°F, and diced steak at 109°F in the restaurant's warming equipment.
The inspection revealed that the establishment has operated without a proper kettle for reheating products for eight to nine months. Health inspectors noted that the restaurant's two microwaves are inadequate reheating equipment to support the service menu and that a kettle or rethermalizer must be installed to allow employees to properly reheat products.
The fast-food restaurant, which serves Mexican and Tex-Mex cuisine including signature items like Potato Olés and taco burritos, underwent a major remodel in May 2022 according to franchise industry sources. The location is owned and operated by 4 Cities, Inc., a multi-unit franchise group.
During the inspection, staff demonstrated they had been following improper procedures, with products sitting in warming equipment for extended periods at dangerous temperatures. Taco meat in the steam well that had been microwaved approximately one hour prior measured between 102°F and 117°F, and Potato Olés that had been fried 20 minutes earlier measured at 109°F.
The violations pose significant health risks as bacteria can multiply rapidly in the temperature danger zone between 41°F and 135°F. Foods held at these temperatures for extended periods can cause foodborne illnesses, particularly dangerous for children, elderly individuals, and those with compromised immune systems.
Additional violations included damaged canned goods that were improperly stored and inadequate sanitizer testing procedures. Inspectors found a significantly dented can of nacho cheese that was removed from service, and noted that staff lacked proper concentration charts to verify sanitizer strength.
The restaurant was also cited for unclear employee illness reporting procedures. While an illness policy was posted, management was uncertain whether signed copies existed, raising concerns about proper protocols for preventing sick employees from handling food.
Under Larimer County health inspection standards, the 50-point score falls within the re-inspection required range of 50-109 points, indicating food safety violations were found that require verification of corrections. The establishment must demonstrate compliance with food safety standards before receiving approval to continue operations without restrictions.
The inspection report noted that corporate management is aware of the equipment issues but could not provide a delivery date for replacement equipment. Health officials indicated they will conduct follow-up inspections of the warming equipment and require the restaurant to maintain temperature logs every two hours.
The restaurant continues to operate while addressing the violations, offering dine-in, drive-thru, takeout, and delivery services.