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Location Needs Re-Inspection

RETAIL FOOD ESTABLISHMENT INSPECTION REPORT

Facility Name:CHIMNEY PARK
Address:406 MAIN ST
WINDSOR, CO 80550
Phone:(970) 686-1477
Inspection Date:June 28, 2023
Owner: CHIMNEY PARK INC
Inspection Type: REGULAR INSPECTION
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POINTSVIOLATIONVIOLATION ID
 
  25 pts.  
Hands clean & properly washed
Comment: (Corrected) An employee rinsing off dirty dishes and putting them in the dish machine proceeded to rinse his hands with the dish spray nozzle and touch clean dishes without properly washing his hands. Additionally, an employee wearing gloves touched his pants and clothing and was using a wiping cloth for his hands in place of removing his gloves and washing hands. Employees shall wash hands and exposed portions of arms immediately before engaging in food preparation and as often as necessary to remove soil and contamination in order to prevent cross-contamination when changing tasks. Both employees were instructed to remove their gloves and wash their hands. Violation corrected on site.
08
 
  20 pts.  
Proper cold holding temperatures
Comment: (Corrected) All foods in the cooks line top stock cooler including cooked vegetables, aoilis, and cheeses consistently measured 48F. Per manager, the lid to the cooler had been open for approximately 30 minutes to an hour. All foods in the low reach in cooler measured in compliant temperatures. Foods requiring temperature control shall be kept cold at 41 F or below. The operator closed the lid and the foods were later observed at lower temperatures. Violation corrected on site.
22
 
  20 pts.  
Compliance with variance / specialized process / HACCP
Comment: (Corrected) The facility had ~ 5 packages of cooked pork belly in reduced oxygen packaging that was packaged more than 48 hours prior. The facility shall follow an approved HACCP plan for specialized processes. The packages were discarded. Violation corrected on site.
29
 
  15 pts.  
Person in charge present, demonstrates knowledge, and performs duties
Comment: Based on this inspection, as well as the number and severity of violations, employees were unable to demonstrate knowledge of food safety practices to the inspector. Staff shall obtain training in food safety practices within 10 days.
01
 
  5 pts.  
Food in good condition, safe, & unadulterated
Comment: (Corrected) A package of fish in reduced oxygen packaging was fully thawed in the walk in cooler. Food shall be in sound condition, free of spoilage or contamination and shall be safe for human consumption. Fish in reduced oxygen packaging, or in packaging that states "keep frozen" or "remove from package to thaw" shall be removed from the package before thawing. The operator discarded the fish and began thawing a new package which was cut open. Approximately 6 containers of berries were in the walk in cooler and had significant mold on them. Food shall be in sound condition, free of spoilage or contamination and shall be safe for human consumption. The berries were discarded. Violation corrected on site.
13
 
  5 pts.  
Proper date marking and disposition
Comment: (Corrected) Found a container of cooked vegetables that were stored beyond discard date. Ready to eat foods requiring temperature control that are held for more than 24 hours shall be labeled with the date prepared or opened, and shall be held for a maximum of 7 days or by manufacturer use-by date, whichever occurs first. The container was discarded. Violation corrected on site.
23
 
  0 pts.  
Proper cooling time and temperature
Comment: (Corrected) A deli container of cooked vegetables was stored lidded in a standing reach in cooler and measured 48F. Other foods in the same cooler measured in complaint temperatures. The lid had significant condensation. The vegetables were prepared the day prior. Cooked foods shall be cooled from 135 degrees F to 41 degrees F within 6 hours, provided that the food is cooled from 135 degrees F to 70 degrees F within the first 2 hours. The vegetables were discarded. Violation corrected on site.
20
 
  0 pts.  
Wiping Cloths; properly used & stored
Comment: (Corrected) Several wiping cloths were stored on the counter. Wiping cloths shall be stored in sanitizing solution bucket when not in use. The wiping cloths were placed in the sanitizer. Violation corrected on site.
41

Inspection Background

The mission of the retail food inspection program is to prevent food-borne disease (or food poisoning, as it's sometimes called). The Internet allows us to share inspection information which may help you to make your food purchasing decisions. Reading the inspection report only, without knowing about the different types of violations, may still lead you to the wrong conclusion about what is safe and what is unsafe. So, please take a few minutes to familiarize yourself with the inspection process and violation types before reading the inspection reports.

Inspection Frequency:

Retail food establishments include restaurants, grocery stores, convenience stores, bars, schools, bakeries and more. Inspections are scheduled one to three times per year, depending on the size of the menu, number of people served each day, the cooking processes used, whether or not the establishment has had a foodborne illness outbreak or is in extended enforcement action, or serves a population at higher risk of acquiring a foodborne illness.

Violations:

Core item means a provision in this Code that is not designated as a priority item or a priority foundation and usually relates to general sanitation, operational controls, sanitation standard operating procedures (SSOPs), facilities or structures, equipment design, or general maintenance.

Priority foundation item includes an item that requires the purposeful incorporation of specific actions, equipment or procedures by industry management to attain control of risk factors that contribute to foodborne illness or injury such as personnel training, infrastructure or necessary equipment, HACCP plans, documentation or record keeping, and labeling;

Priority item means a provision in this Code whose application contributes directly to the elimination, prevention or reduction to an acceptable level, hazards associated with foodborne illness or injury and there is no other provision that more directly controls the hazard and includes items with a quantifiable measure to show control of hazards such as cooking, reheating, cooling, handwashing.

Retail food establishments operate under the Colorado Retail Food Establishment Rules and Regulations. An inspection report is a "snapshot" of the day and time of the inspection. On any given day, the establishment could have fewer or more violations than noted in the report you are viewing. A single inspection may not represent the long-term performance or safety of the business. Also, all violations are recorded during the inspection but as many as possible are corrected before the inspector leaves. Regulatory re-inspections or "follow-ups" are done as necessary.

Retail Food Establishment Scoring

Risk Index Values of Inspection Violations

Restaurants and other retail food establishments are scored using a risk index system. With a risk index system, as when playing golf, the lower the final number, the better. Violations are more heavily weighted when they pose a greater risk to the safe preparation of food. For example, not cooking chicken to the required temperature would pose a greater risk to a consumer's health than a kitchen floor in disrepair. Point values for violations range from 0-25 points.

Risk Index RangeInspection Score
0-49 Pass
50-109 Re-Inspection Required
+110 Closed

Pass - Pass means the establishment meets fundamental food safety standards. The establishment could have some priority, priority foundation or core violations. Some or all violations were corrected during inspection. The risk index range is 0-49 total points.

Re-Inspection - Re-Inspection means that food safety violations were found. Corrections may have been made but the rating requires a re-inspection to ensure basic food safety standards are met. The establishment has a higher level of risk with several priority, priority foundation or core violations. The risk index range is 50-109 total points.

Closed - Closed means that significant unsanitary conditions or other imminent health hazards were found. The establishment has multiple priority, priority foundation or core violations representing high risk. Facility must cease operations until conditions and violations are corrected. Facility must receive prior approval by the health authority before reinitiating operations. The risk index range is 110 total points or higher.

Inspection Types

Regular Inspection - Routine, unannounced, nonscheduled inspections. Facilities are inspected between 1-4 times per year based on complexity of operation, population served, and previous food safety performance.

Re-Inspection - Unannounced, nonscheduled inspection within 10 business days after a non-passing inspection (above 50 points).

Closure - Imminent public health hazard present requiring the facility to be closed including: no water, sewage backup, pest infestation, or long-term non-compliance to food safety rules.

Conditions Met to Re-open - Facility has corrected imminent public health hazard conditions and has been reviewed by health department to safely produce food.

Check-in - Quick visit by health department to evaluate or discuss a key item. This may be requested by the facility or based on inspector evaluation of the facility.

Announced Inspection - Scheduled inspection requested by the establishment.

Targeted Training - Scheduled training inspection regarding specific food safety items. For example, proper cooling demonstration for all food handlers.

New Facility Check Up - Nonregulatory inspector "meet and greet" immediately after opening to discuss procedures, answer questions, and ensure food safety compliance.


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