All 38 Larimer County inspections received Pass ratings Oct. 25-31

Score 48

Nori Maki Bar, 200 Walnut St Unit A, Fort Collins, Oct. 27 — Employees missed handwashing between tasks, including after handling raw shrimp, and one washed hands in the three-compartment dish sink; a hand sink was used to rinse rags and as a dump sink. The dish machine dispensed no sanitizer (it was repaired during the inspection), lettuce mix was 68F for less than four hours, and a sanitizer bottle was unlabeled (it was labeled during the inspection); the sushi-rice variance allowed pH 4.6 instead of 4.2, no allergen notice was posted, spoons were stored on sushi rice and in water, and employee food was kept in kitchen areas.

Score 47

HUNAN OF FT COLLINS, 731 E Harmony Rd Unit 300, Fort Collins, Oct. 30 — Dented cans of bamboo shoots, bamboo strips and pineapple were removed from storage, separate labeled scoops replaced one shared scoop for raw chicken, beef, shrimp, pork and scallops, and noodles still at 62F 30 minutes after being measured at that temperature an hour into cooling were moved to shallow pans in the freezer. Egg rolls at 45-47F were moved to the freezer (staff said they had been transferred from the walk-in less than two hours earlier); sweet-and-sour chicken cutlets lacked dates (staff said they were cooked two days earlier and frozen soon after), spray bottles were unlabeled and chlorine sanitizer exceeded 200 ppm (the bottles were labeled and the sanitizer remixed), and wiping cloths were not saturated with sanitizer.

Score 45

LOVELAND MICROTEL, 3996 Peralta Dr, Loveland, Oct. 29 — No staff member in charge of breakfast setup was present, and sanitizer from the three-compartment sink measured below 150 ppm. Breakfast potatoes and sausage were 95-100F, and leftover sausage and potatoes from the previous day's service were 44-45F; both were discarded, and the permit did not allow cooling leftover hot-held foods.

Score 45

The Taco Man, 1335 Grand Market Ave, Berthoud, Oct. 28 — A trash can blocked the kitchen hand sink, raw chicken was stored above raw steak, chicken in hot holding measured 110F, and grilled onions were 90-100F; the sink was cleared, the meats reorganized, the chicken reheated to 165F, and the onions put under a time-control plan with leftovers to be discarded at 2:30 p.m. Shredded cheese was 44-48F above the make-table fill line; an opened jug of Clamato lacked a date, medication was stored beside sealed condiments and above single-use items, and spray bottles were unlabeled (these items were corrected during the inspection); a covered pot of refried beans was 55F after cooling overnight and was discarded.

Score 45

Wild Pastures Burger Company, 5451 E Harmony Rd, Timnath, Oct. 30 — An employee touched bare skin or their face, wiped their hands on their pants and handled ready-to-eat food without washing; the dish machine measured 122F and a work order was placed, and a chicken patty was 160F initially before being returned to the grill and cooked above 165F. Swiss and Cheddar cheese were 46-47F and 44-46F, respectively, and shredded lettuce was 47-48F; all were discarded after being above 41F for over four hours; the person in charge said the steam well was inoperable and onions and mushrooms were being held under time control, with a written procedure provided and foods marked for a four-hour limit; an unlabeled jug was labeled, and lettuce cooling in a sealed container was moved to an ice bath.

Score 42

Chulo Cuisine of Nepal & India, 1122 W Elizabeth St, Fort Collins, Oct. 26 — Kitchen hand sinks lacked soap and paper towels (they were restocked); noodles in a lidded pan measured 63F and remained 63F 30 minutes later (staff said they had been cooked about an hour earlier), then were moved uncovered in a shallow pan to the walk-in refrigerator. Rice pudding, milk, tomato chutney and mango lassi measured 45-46F and were discarded (staff said they had been in the cooler for two days); foods requiring date marks had none (staff said they had been stored about four to five days), a sanitizer bottle was unlabeled, no allergen notice was provided, and handleless plastic bowls were used to scoop rice and sugar.

Score 40

JOSH & JOHN'S ICE CREAM, 1981 Jessup Dr Unit 110, Fort Collins, Oct. 28 — Employees missed handwashing between tasks, including before handling food after taking orders and after touching bare skin; ice cream scoops were stored in dipper wells and sent to be washed only at day's end. An opened oat-milk carton lacked a date (staff said it had been opened the day before), and whipped cream was held for 10 days rather than seven; dates were added or adjusted, toppings in to-go containers lacked required labels, food was stored on the walk-in freezer floor, and homemade cones at the front counter were unprotected from customers; the food and cones were relocated.