One Larimer County establishment must be inspected again after Oct. 11-17 checks

Score 50

BAWARCHI, 1611 S College Ave Unit 100, Fort Collins, Oct. 12 — Handwashing sinks were blocked by a plunger or filing cabinet, or used to fill a pan; soap was missing at the produce-prep sink, and water at the men’s restroom sink measured 65F. Raw chicken was stored above cooked lentils and vegetable balls, and raw eggs above produce; saag paneer measured 112F at the start and again 30 minutes later, with staff saying it had been cooked about 1.25 hours earlier; yogurt measured 48F, breaded cauliflower 47F and cabbage 48F. Two dented 111-ounce tomato-paste cans, undated cooked onions (staff said they were made the day before), an unlabeled cleaner, a back door propped open with a rock, rodent droppings and rice packaging with chew marks were also found; the damaged rice was discarded.

Score 45

BURGER KING #317147, 2101 S Timberline Rd, Fort Collins, Oct. 14 — The establishment lacked written vomit-and-diarrhea cleanup instructions and a disinfectant effective against norovirus. A worker handled raw frozen burger patties, removed gloves and then handled ready-to-eat food and takeout containers; a food handler’s bare hand touched fries while filling containers, and a hand sink lacked paper towels. Fry and onion-ring scoops were sent to the dish area every eight hours rather than every four; sliced tomatoes cooled in lidded containers, flies were seen in the prep area, a box of single-use cups was stored on the floor, and the food-prep sink leaked.

Score 45

Japango FTC, 125 S College Ave, Fort Collins, Oct. 15 — A handwashing sign was missing at the service-line sink; fruit flies were found in an open bottle of Golden Smoke mezcal mix, and supplier documentation showing that Copper River sockeye salmon had received the required freezing treatment was not provided. Tofu, seaweed miso mix and cheesecake measured 48F in a pantry cooler, while masago measured 54F and sprouts 60F at sushi prep; staff said the pantry cooler had just been restocked and the sushi-line products had been out of refrigeration for less than two hours. Carnitas and heavy cream were undated (staff said the carnitas had been prepared two days earlier and the cream opened about five days earlier); eel, smoked-salmon and cream-cheese rolls dated Oct. 8 were past the seven-day limit, a cleaner was stored above clean water bottles, and a dead mouse was on a sticky trap while a fly strip hung above clean utensils.

Score 40

HARMONY FOUNDATION #2, THE - DINING PAVILION, 2991 Recovery Cir, Estes Park, Oct. 14 — The person in charge lacked Certified Food Protection Manager certification. About six grapefruit had a mold-like substance; chicken wings measured 112F in hot holding after being there for 1.5 hours; opened American cheese and half-and-half lacked date labels, and customers were not told which major allergens were in unpackaged foods.