Restaurant Inspections are moving to HealthSpace
Weld County Restaurant Inspections after October 16, 2023 can be found on HealthSpace portal.
RETAIL FOOD ESTABLISHMENT INSPECTION REPORT
| Facility Name: | AMBROSIA ASIAN BISTRO |
| Address: | 3636 10TH ST GREELEY, CO 80634 |
| Phone: | (970) 392-2925 |
| Inspection Date: | September 29, 2023 |
| Owner: | DONG INC |
| Inspection Type: | REGULAR INSPECTION |
| Yelp: | Check Now |
| POINTS | VIOLATION | VIOLATION ID |
|---|---|---|
|
25 pts.
|
Hands clean & properly washed
Comment: (Corrected) Observed employee enter kitchen without washing hands and engage in food preparation and another employee handle raw beef, remove gloves, and engage in cleaning dishes before 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. Corrected by explaining and observing proper hand washing. Observed employee wash hands in three compartment sink. Hands shall be washed at designated hand sinks only. Sinks used for food preparation or warewashing shall not be used for handwashing. Corrected by discussing and observing proper sink designation. | 08 |
|
20 pts.
|
Food in good condition, safe, & unadulterated
Comment: (Corrected) Found ROP fish partially thawed in hand sink behind sushi bar. 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. Corrected by discarding. | 13 |
|
20 pts.
|
Food contact surfaces; cleaned & sanitized
Comment: (Corrected) Found cutting boards and knives being used for raw chicken and broccoli preparation being washed with soap and water in three compartment sink without sanitize step. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Corrected by explaining and observing proper wash, rinse, and sanitize methods. Found butcher knives stored in dirtied crevices of makeline tables. All food contact surfaces shall be maintained clean and sanitary. Corrected by moving knives. | 16 |
|
20 pts.
|
Proper cooling time and temperature
Comment: (Corrected) Found large tub of cooked chicken in make table cooler at 50 degrees F and multiple salads and spring rolls at 50F in beverage cooler. 30 minutes later, no temperature change was observed. Employee stated food was cooked the night prior and placed in the top of make table to cool. 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. Corrected by discarding. See voluntary condemnation. | 20 |
|
20 pts.
|
Proper cold holding temperatures
Comment: (Corrected) Found cheesecake holding at 50F in beverage cooler, raw shell eggs at 55F stored at out at room temperature, and tofu at 49F in make table cooler. Foods requiring temperature control shall be kept cold at 41 F or below. Time that food was off temperature was not within acceptable limits. Corrected by discarding. See voluntary condemnation. | 22 |
|
20 pts.
|
Proper cooling methods used; adequate equipment for temperature control
Comment: (Corrected) Found facility using top of make table unit to cool large amounts of cooked chicken off wok. Time/temperature control for safety (TCS) foods shall be cooled using one or more of the following methods: under refrigeration in shallow uncovered pans, stirring while in an ice bath, use of an ice wand, adding ice as an ingredient, or a combination of methods to facilitate rapid cooling. Corrected by explaining proper cooling methods. | 33 |
|
15 pts.
|
Person in charge present, demonstrates knowledge, and performs duties
Comment: Based on this inspection, employees were unable to demonstrate knowledge of food safety practices to the inspector. Staff shall obtain training in food safety practices within 10 days. Correct immediately. | 01 |
|
15 pts.
|
Contamination prevented during food preparation, storage & display
Comment: (Corrected) Found lettuce being washed in hand sink next to make line and fish being thawed in hand sink behind sushi bar. Food preparation shall only be completed in the food preparation sink. Food preparation shall not be completed in the 3-compartment sink, hand sink, or mop sink. Corrected by discussing and observing proper sink usage. | 39 |
|
10 pts.
|
Adequate handwashing sinks properly supplied and accessible
Comment: (Corrected) Found hand sink next to steam table without paper towels. Hand sinks shall be provided with an adequate supply of soap and paper towels at all times. Corrected by replacing paper towels. Found hand sink on make line and hand sink at sushi counter blocked by containers of food. and sinks shall be unobstructed and accessible to employees at all times. Corrected by moving items. | 10 |
|
10 pts.
|
Required records available: shellstock tags, parasite destruction
Comment: Parasite destruction paperwork was unavailable at time of inspection. Ready-to-eat (RTE), raw, raw-marinated, or partially cooked fish shall be properly frozen to ensure parasite destruction. Correct immediately. | 14 |
|
10 pts.
|
Food separated and protected
Comment: (Corrected) Found raw shell eggs and raw scallops stored above cooked rice in walk in cooler. All raw animal products shall be stored below ready-to-eat foods to prevent cross contamination. Corrected by moving raw items to bottom shelf. Observed employee handle raw beef and continue to touch multiple surfaces (walk in door handle, saran wrap) before removing gloves. Single use gloves shall be discarded when damaged, soiled, when interruptions occur in the operation or when task is completed. Corrected by having employee remove gloves and wash hands. | 15 |
|
10 pts.
|
Proper date marking and disposition
Comment: (Corrected) Found 2 tubs cooked chicken, 1 tub cooked noodles, 1 tub chopped lettuce, cream cheese wontons, tofu, and cooked rice without dates marked. 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. Corrected by date marking. | 23 |
|
2 pts.
|
Approved thawing methods used
Comment: (Corrected) Found fish thawing in tub of water in hand sink behind sushi bar without running water. Food shall be thawed in one of the following ways: under refrigeration, completely submerged and with packaging removed under cold running water where it does not allow any portion of ready-to-eat foods to rise above 41 F, or any portion of raw animal food to be over 41 degrees for more than 4 hours, in the microwave or as part of the cooking process, or using any procedure if thawed and prepared for immediate service. Corrected by placing under refrigeration. | 35 |
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.
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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.
Retail Food Inspection Search
Some hints for a successful search:
- If you can only remember part of the establishment’s name, try entering the first few letters. Entering part of a name will return all establishments that have names beginning with those letters.
- You can also select a city name together with establishment name.