Nine Weld County establishments must be inspected again after Oct. 18-24 checks

Score 105

HOT WOK EXPRESS IN GREELEY LLC, 3000 S 23rd Ave, Greeley, Oct. 22 — Employees handled raw chicken barehanded, dipped contaminated hands into visibly dirty water and a soapy warewashing sink instead of washing at a hand sink, then touched surfaces and cooked chicken; one wiped raw chicken off their hands on a hot-pad cloth, and a utensil with yellow debris was found in the flour bin. Cabbage at 66-68F, cooked noodles at 56-67F and cooked chicken at 98-130F were found during cooling; the operator said cabbage had been shredded three hours earlier and noodles cooked 3.5 hours earlier, described leaving chicken and cabbage at room temperature during cooling, and an employee said shrimp at 58F had been out of the cooler for an hour before peeling.

Score 97

SEASONING K BBQ, 2118 35th Ave, Greeley, Oct. 21 — A dish washer moved from dirty to clean dishes without handwashing, an employee put dishes away without proper washing, rinsing and sanitizing, and a gloved employee touched a cup used for raw chicken then clean surfaces; hand sinks were used as a dump sink, lacked soap, or were obstructed or held a strainer. Moldy jalapenos, raw shrimp stored over ready-to-eat corn, and beef at 48F were found; milk, heavy creamer and pot stickers lacked dates, and topokki was thawing in cold water.

Score 77

SCOOTER'S COFFEE, 61 S Elm Ave, Eaton, Oct. 23 — The establishment lacked documentation that employees had training on illness responsibilities, and a written employee illness policy was required; it had no plan meeting requirements for cleaning up vomit or diarrhea, and an employee touched hair, a cellphone and other contaminated surfaces while making drinks without washing hands. Milk and dairy pumps on the counter were 49-68F; an employee said the milk had been out less than an hour and the pumps more than eight hours, sanitizer buckets read zero, the only thermometer was uncalibrated at 220F, saturated fly strips hung over open food, two chemical bottles were unlabeled and sanitizer test strips were unavailable.

Score 65

ALMANZA'S MEXICAN FOOD, 3520 11 Ave, Evans, Oct. 20 — The person in charge either lacked food-protection-manager certification, could not provide it, or the certified manager was absent; two moldy jalapenos and raw bacon stored above cooked beef were found, and a utensil was removed from sanitizer before the required contact time when the solution tested at zero chlorine. Shredded lettuce was 47F; the operator said it had been held in the cooler about an hour, and cooked beef, deli ham and homemade salsa held for more than 24 hours lacked date marks.

Score 65

THE COW SALOON & EATERY, 800 9th St, Greeley, Oct. 22 — Raw brisket was stored directly above ready-to-eat pickles, and an employee repeatedly wiped gloves on a common towel while preparing salads and sandwiches; queso, mac and cheese, and chili in steam wells measured 70-102F, and cooked chili, queso and soups from the previous day were 48F. A reach-in cooler was 48F, with food at 48-50F; an employee said it had been there overnight, chicken and horseradish were past discard dates, the menu lacked a consumer advisory for prime rib, and soups, chili, queso and lunch meats were being cooled in ways that did not allow rapid cooling.

Score 60

GILCREST MART, 501 Railroad St, Gilcrest, Oct. 22 — The person in charge either lacked food-protection-manager certification, could not provide it, or the certified manager was absent; personal belongings were stored above ready-to-eat cheese, and mold-like growth and pink residue were inside the ice machine. Pizza and wings were unmarked under a time-control procedure and measured 100F; the operator said they had been held more than four hours and was unfamiliar with time-marking and discard rules, and described warewashing without identifying a sanitizing step.

Score 55

BREEZE WAY BAR & GRILL, 7309 W 4th St, Greeley, Oct. 22 — Employees did not demonstrate food-safety knowledge; chicken wings, sour cream, whipped butter, cheeses and house-made dressings in the cooler by the dish pit measured 57F, and soups prepared Sept. 23 were past their discard date. The cooler was not working, and staff continued storing food requiring temperature control there while unplugging it each morning to restart; all food in it measured above 41F.

Score 55

PASTELES CISNE #4, 3390 23rd Ave, Evans, Oct. 23 — Employee lunches and personal items were stored above raw eggs; employees returned to food preparation after washing pans or taking orders without handwashing, and one touched a salt shaker and utensils after cracking raw eggs before removing gloves and washing hands. Strawberries were stored in their original cardboard box, a pot and utensils were washed and rinsed without sanitizing, and cooked rice held for more than a day lacked a date mark.

Score 50

TORTILLERIA LOS COMALES, 1331 9th St, Greeley, Oct. 22 — Raw chorizo was stored on a speed rack with cooked vegetables and above cooked chicken; the person in charge either lacked food-protection-manager certification, could not provide it, or the certified manager was absent. Cut tomatoes measured 48-50F; an employee said they had been cut at 9 a.m., about five hours earlier, and green chili in an ice bath was 70F with no temperature change after 15 minutes while warm air blew over the pans; salsa was past its discard date, cooked meat and rice lacked date marks, the menu lacked a consumer advisory for raw shrimp, and cleaner bottles were unlabeled.

Score 47

3 MARGARITAS XX INC, 2297 Greeley Mall, Greeley, Oct. 22 — A dozen cans had large dents, shredded lettuce cut the previous day was 43-44F, and sanitizer buckets exceeded 500 ppm quaternary ammonium. Saturated fly strips hung over clean dishes and equipment, the only sanitizer test strips had expired 10 years earlier and did not measure ppm correctly, an unlabeled purple cleaning bottle was found, and black-orange mold was inside the ice machine but not in direct contact with ice.

Score 47

BUTTERS, 2018 35 Ave, Greeley, Oct. 21 — Raw shell eggs were stored over French toast, and an employee touched pants with gloves before handling clean plates and ready-to-eat food; the dish machine measured zero chlorine and the quaternary ammonium solution measured zero ppm. Diced tomatoes were 48F, whipped butter was 46F in an ice bath, milk, mozzarella and ham steaks lacked dates despite being held for more than a day, fruit cups with cantaloupe were dated for 10 days, and wiping-cloth buckets measured zero chlorine.

Score 40

FIREHOUSE SUBS, 4365 Ledge Rock Drive Ste #170, Johnstown, Oct. 22 — Potato soup and chicken-and-dumpling soup in a steam well measured 117-121F, sliced tomatoes were 51F, and ranch, chipotle sauce, dressing cups and lunch meat in front prep coolers measured 50-54F. The main prep-line hand sink had no hot water, and the person in charge could not locate the illness policy when the inspector discussed it.