Weld County food inspections require seven re-inspections after Sept. 13-19 checks

Weld County’s Department of Public Health and Environment recorded 34 retail food inspections from Sept. 13-19, 2026. Of those, 27 were graded Pass, seven were graded Re-Inspection Required and none were graded Closure. The department grades each inspection Pass, Re-Inspection Required or Closure from the points its inspector recorded.

Required a re-inspection

RICAS PUPUSAS A, a mobile unit, was inspected Sept. 17 and scored 105, Re-Inspection Required. The inspector found employees lacked food-safety training and did not demonstrate knowledge of food-safety practices; one employee repeatedly washed hands without soap and at a sink not designated for handwashing; ready-to-eat onions and cilantro were handled with bare hands; the only hand sink lacked paper towels; and a gloved employee washed soiled gloves instead of replacing them. The inspector also found foods at improper temperatures, including mozzarella mixtures at 49-59 degrees, cooked jalapenos at 117 degrees and blended watermelon at 45 degrees. Frozen cooked meats were thawing in a steamwell without temperature control, and dozens of flies were found inside the truck, including on food-contact surfaces and uncovered watermelon. Several items were corrected during the inspection; food-safety training was required within 10 days, and pest-control corrections were required within seven days.

ARMADILLO, La Salle, was inspected Sept. 15 and scored 75, Re-Inspection Required. The inspector found an employee moving from dirty dishes to clean dishes without washing hands, reusable towels being used on food-contact surfaces, to handle plates and to wrap cooked green chile peppers, shredded cheese at 48 degrees, cooked beans at 128 degrees, and several foods in a prep cooler at 45-48 degrees. Raw chicken in the cooler measured 47 degrees, and the cooler’s lower section had an ambient temperature of 50 degrees. Food was moved to the walk-in cooler, the beans were reheated to 179 degrees, and the operator said a work order would be submitted to evaluate and repair the prep cooler. An employee was also instructed to add water to the steam table.

RUMBO 52, Frederick, was inspected Sept. 16 and scored 72, Re-Inspection Required. The inspector found handwashing and glove-use problems, raw eggs stored above ready-to-eat chili relleno, cutting boards and a meat slicer not being cleaned and sanitized as often as required, and utensils used with raw meat then stored with ready-to-eat utensils. Cooked beans and tomato sauce measured 140-150 degrees after reheating and were discarded. Five containers of soup measured 65-68 degrees, and two containers of pico de gallo measured 51 degrees; the foods were moved to metal pans for cooling. The inspector also found cooked meats past their discard dates, undated cooked foods held more than 24 hours, soiled wiping cloths without sanitizer, improperly stored serving utensils and knives, no maximum-temperature thermometer for the dish machine, and a missing filter and grease buildup in the ventilation hood. Several items were corrected during the inspection; the thermometer was required within one week, and the hood was to be corrected as soon as possible.

WINGS PIER, Greeley, was inspected Sept. 17 and scored 70, Re-Inspection Required. Employees were eating on a prep table above clean dishes and food-service film, and one employee began handling food after eating without washing hands. The dishwasher had no detectable sanitizer, crab measured 52 degrees in an overfilled prep cooler, ranch cups measured 45 degrees in a beverage cooler, and cooked egg mixtures and hard-boiled eggs lacked date markings. The items were moved, the dishes were rewashed, and foods were date-marked during the inspection.

LONCHERA SANTA CRUZ LLC #2, a mobile unit, was inspected Sept. 18 and scored 60, Re-Inspection Required. The record says the person in charge did not have a certified food protection manager, could not provide certification, or the certified manager was not present; it does not specify which condition applied. The inspector also found glove and handwashing problems, cooked foods at 107-130 degrees, salsas at 55-62 degrees, sanitizer above 200 parts per million, no sanitizer test strips, flies landing on food-contact surfaces, and wastewater leaking onto the ground from a black pipe on the left middle side of the mobile unit. Several conditions were corrected during the inspection. The department required the applicable certification-related condition—lack of a certified manager, inability to provide certification, or absence of the certified manager—to be corrected immediately, test strips and the wastewater leak to be corrected within one week, and pest control within seven days.

JALISCO ES MEXICO, a mobile unit, was inspected Sept. 18 and scored 57, Re-Inspection Required. The inspector found house-made salsas at 54-70 degrees, beans at 63 degrees, hot-held meats at 115-130 degrees, and several refrigerated foods—including cheese, raw eggs, raw pastor meat, ham and cooked beef—above 41 degrees. The salsas and the refrigerated foods were discarded, while the beans and meats were moved or reheated during the inspection. The sanitizer measured less than 10 parts per million, and the unit had no chlorine test strips. The department required all three coolers to be fixed immediately, with follow-up at re-inspection, and required test strips to be obtained within one week.

BURGER KING, Greeley, was inspected Sept. 15 and scored 50, Re-Inspection Required. The inspector found opened beverages and partly eaten food on the main line, an employee using a cell phone and then handling fries without washing hands, and bare-hand contact with fries. Stacked containers of shredded lettuce measured 44 degrees and did not cool during a 20-minute observation. Onions were stored on the floor. The items were moved or corrected during the inspection.

Passed with a score of 40 or more

DUTCH BROS COFFEE, Windsor, was inspected Sept. 17 and scored 42, Pass. The inspector found handwashing that lasted about five seconds, a paper towel picked up from the floor before drinks were prepared, and a dishroom hand sink without soap or paper towels. An employee also used the hand sink to dispose of a drink. The in-use utensils had last been washed, rinsed and sanitized more than four hours earlier. Flies and wasps were entering through service windows and landing on food-contact surfaces and syrup-bottle lids; a fly trap was above unopened straws; and black mold buildup was found inside the ice machine. Some items were corrected during the inspection. The windows and straws were moved or managed during the inspection. The record required the area to be cleaned and monitored for further activity, with pest-control measures if further activity was found; cleaning of the ice machine was required within one week.

BOWL IZAKAYA, Greeley, was inspected Sept. 15 and scored 40, Pass. The inspector found that the restaurant lacked proof of parasite destruction for salmon served raw, raw chicken stored above raw shell eggs, cooked pork and beef at 100-112 degrees, hard-boiled eggs at 50 degrees, and a fly trap on a food-preparation counter. The restaurant obtained the salmon documentation, moved the raw chicken to the lowest shelf and moved the fly trap, and reheated the cooked items during the inspection.

EVERYDAY 5710, Greeley, was inspected Sept. 16 and scored 40, Pass. The inspector found no documentation that employees had been trained on their responsibilities related to illness, no illness-event cleanup plan, no paper towels at the hand sink, and boxes and mop buckets blocking the sink. Reheating cheese and chili sauce measured 98-102 degrees, and breakfast burritos in a warmer measured 105-112 degrees. The facility also lacked a food thermometer, an allergen notice and bleach test strips. Some materials and supplies were provided or corrected during the inspection; the thermometer and test strips were required as soon as possible.