Two Larimer County restaurants require re-inspection after Sept. 13-19 inspections
The department recorded 40 Pass results and no closures. Some violations were corrected during the visits, but repeat findings and other issues mean another inspection is required.
Larimer County's Department of Health and Environment recorded 42 retail food inspections from Sept. 13-19, 2026. Of those inspections, 40 received a Pass, two received Re-Inspection Required and none received a Closure, according to the department's records.
The department scores inspections by adding points for what inspectors find. A lower score is better: Pass is 0-49 points, Re-Inspection Required is 50-109 points and requires another inspection, and Closure is 110 points or more and requires the establishment to stop operating until corrections are approved.
Required a re-inspection
MCGRAFF'S, Loveland, was inspected Sept. 14 and scored 55, Re-Inspection Required. The inspector marked problems with dented cans, cleaning and sanitizing food-contact surfaces, cooking chicken, cooling diced chicken, cold-holding temperatures, date marking, time-control procedures and utensil storage. The cans, surfaces, cooked chicken and utensils were corrected during the inspection. Several foods held above 41 degrees were voluntarily discarded, and a refrigeration unit was repaired during the inspection. The cold-holding and date-marking items were repeats. The department requires a re-inspection.
BJS RESTAURANT & BREWHOUSE, Fort Collins, was inspected Sept. 18 and scored 50, Re-Inspection Required. The inspector observed employees handling dirty dishes and raw hamburger without washing their hands, gloves being used between raw and ready-to-eat food tasks, pork ribs and cheddar cheese held at 45 degrees in a cooler with 47-degree ambient air, and undated milk and whipped cream. The handwashing, food separation and date-marking issues were corrected during the inspection. The date-marking issue was a repeat. The department requires a re-inspection.
Passed with a score of 40 or more
NEPAL'S CAFE, Estes Park, was inspected Sept. 15 and scored 49, Pass. The inspector marked the absence of a Certified Food Protection Manager certification, cleaning and sanitizing of utensils, cold holding, date marking, utensil storage, physical facilities, and ventilation and lighting. The person in charge was missing the certification and must obtain it. The utensil-cleaning, cold-holding, date-marking and knife-storage issues were corrected during the inspection. The certification, date-marking, utensil-storage, physical-facilities and ventilation and lighting items were repeats. The inspector also noted missing floor tiles at the kitchen entrance and a countertop fryer being used outside the grease-ventilation hood.
Fernanditos Mexican Grill, Wellington, was inspected Sept. 15 and scored 45, Pass. The inspector marked employee drinks without lids and straws, handwashing and glove-use practices, raw pork and shrimp stored beside ready-to-eat food, cold-holding temperatures, an unlabeled Windex bottle, cooling methods, pest-entry prevention, food stored on the floor, cilantro stored in trash bags and single-use gloves used for more than one task. The chili de arbol was measured at 50 degrees, while cooked carnitas and chili rellenos were between 44 and 55 degrees; the carnitas and chili rellenos were discarded during the inspection. The Windex bottle was labeled during the inspection, and the cold-holding issue involving the chili de arbol was addressed with ice.
ALOHA POKE & BOBA, Fort Collins, was inspected Sept. 16 and scored 42, Pass. The inspector marked an inaccessible handwashing sink, restroom sink water measured at 80 degrees, boba pearls cooling at 44-50 degrees, several foods held between 45 and 53 degrees, vacuum-packaged frozen tuna thawing in sealed bags, and utensils stored in 100-degree water. The rice was moved from the handwashing sink, boba containers were uncovered, foods were moved to shallow pans or another cooler, tuna bags were opened and utensils were replaced during the inspection. The inspector also noted that written time-control procedures for boba pearls and rice were available and being implemented.
Jinya Ramen Bar, Fort Collins, was inspected Sept. 17 and scored 40, Pass. The inspector marked the absence of a Certified Food Protection Manager certification, missing parasite-destruction or farm-raised documentation for raw tuna and masago, raw tuna stored above cooked garlic, a dish machine with no detectable chlorine sanitizer, shitake mushrooms cooling at 63 degrees, undated whipped cream and milk, eggs with incorrect discard times, and unlabeled sanitizing-solution bottles. Refrigerator storage was reorganized during the inspection. The mushrooms were placed in shallow pans and refrigerated uncovered to cool, and the date-marking, discard-time and chemical-label issues were corrected during the inspection. The inspector also noted proper cold- and hot-holding temperatures for all temperature-controlled foods and stocked handwashing sinks.