What We Do
Our inspection team inspects all restaurants and retail markets in Mesa County, ensuring compliance with state laws and regulations. We investigate all complaints, reports of foodborne illness and food related health problems and provide technical expertise and training for the food service industry in Mesa County.
An announced inspection conducted with the facility’s management and pertinent staff that results in a written compliance agreement to correct outstanding critical violations. It is conducted to address a high rate of previously cited foodborne illness risk factors and critical violations.
A voluntary food safety training for management and staff. The training may be a standard, written course or a prescheduled in-service training tailored to the needs of the establishment.
An unannounced routine inspection. Critical Item Inspection An unannounced inspection that focuses on critical violations including foodborne illness risk factors. This inspection does not include non-critical violations.
An unannounced inspection conducted to verify compliance with previously documented violations.
First Notice of Non-Compliance
is issued as a warning to the owner when they fail to correct at least one critical violation that was cited during the regular inspection and again during the first follow-up inspection. The notice states that a fine of $250-$500 can be issued if the violation is not corrected by the next follow-up inspection date.
Second Notice of Non-Compliance
is issued to the owner when they do not correct at least one critical violation that was cited repeatedly during the regular inspection, the first follow-up inspection, and again during the second follow-up inspection. The notice states that a fine of $250-$500 will be issued after the next follow-up inspection is conducted.
Notice of Civil Penalty
is issued to an owner because they failed to correct at least one critical violation that was repeatedly cited during a regular inspection and follow-up inspections. The fine amount is $250-$1000.
is a meeting conducted with the establishment's managers and Health Department staff to discuss negative food safety trends observed during inspections and to determine solutions to improve food safety practices.
01a* - Approved source
Food was not obtained from commercial supplies that comply with laws on food and food labeling, or the required documentation for food was not available.
01b – Wholesome, free from spoilage
Food was not in sound condition and free from spoilage; the required documentation for food was not available; food was not protected from potential contamination; prohibited foods were served to a highly susceptible population.
01c* - Cross contamination
Food was not protected from potential cross-contamination between foods by separating raw proteins from other raw proteins and ready-to-eat foods.
01d – HACCP plan
The facility does not have a Hazard Analysis of Critical Control Points (HACCP) plan in place for specialized processes that are conducted.
01e – Date marking
A facility providing food to a highly susceptible population is not properly date marking required foods.
01f – Consumer advisory
The facility serves raw or undercooked animal proteins such as sushi, sunny side-up eggs or medium-rare burgers but does not provide an adequate consumer advisory to inform customers of the risks of consuming undercooked animal proteins.
02a* - Personnel with infections restricted
Person-in-charge did not restrict or exclude infected employees from work, or employee did not report illness/infection to person-in-charge.
02b – Wounds properly covered
Employee hand/wrist wound is not properly covered with a waterproof bandage and glove.
02c* - Hands washed as needed
Employee failed to wash hands as required.
02d* - Hygienic practices
Employee has poor personal hygiene or hygienic practices such as wiping hands on soiled apron or a common towel, misusing single use gloves, washing hands in any other sink than a designated handsink or inappropriately using hand sinks for activities other than handwashing.
02e – Smoking, eating, drinking was observed
Employee was observed smoking, eating or drinking in a non-designated area, or employee beverage container was stored improperly.
02f – Demonstration of knowledge
Either the person-in-charge did not demonstrate food safety knowledge; the food employee did not demonstrate food safety knowledge when the person-in-charge was not present; or the person-in-charge was not educating and monitoring food employees.
02g* - Preventing bare hand contact
Employee was observed using bare hand contact with ready-to-eat foods.
03a* - Rapidly cool foods to 41°F or less
Potentially hazardous foods are not rapidly cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within an additional 4 hours.
03b* - Rapidly reheat foods to 165°F or greater
Potentially hazardous foods are not reheated to 165°F within 2 hours, or commercially prepared foods are not reheated to 135°F for hot holding.
03c* – Hot hold at 135°F or greater
Potentially hazardous food is not held at 135°F or greater at all times during service.
03d* - Required cooking temperature
Potentially hazardous foods are not cooked to the required internal cook temperature.
03e* - Cold hold at 41°F or less
Potentially hazardous foods are not maintained at 41°F or less.
03f – Food thermometer
A food product thermometer is not available, not calibrated or not used by employees to determine required food temperatures, or a thermometer capable of measuring thin foods, if required, is not provided.
03g* - Adequate equipment
Facility does not have sufficient equipment for cooling, heating or holding foods hot or cold.
04a – Manual sanitization
Continuously used food contact surfaces are not cleaned and sanitized every 4 hours, or the sanitizer in the three-compartment sink is not adequate.
04b – Mechanical sanitization
The dish machine did not provide enough heat or chemical concentration to adequately sanitize food contact surfaces, or continuously used food contact surfaces are not cleaned and sanitized every 4 hours.
04c – In-place sanitization
The facility is not cleaning and sanitizing in-place equipment as required or continuously used food contact surfaces are not cleaned and sanitized every 4 hours.
05a – Safe water source
The facility has non-drinking water in contact with food or equipment, or the establishment is operating at a temporary event and does not have an adequate water supply to meet requirements.
05b – Hot and cold water under pressure
The facility does not have adequate hot and cold water under pressure.
05c – Backflow prevention
The facility lacks an appropriate backflow prevention device where needed, or the food prep sink or utensil washing sink is directly connected to the drain.
05d – Sewage disposal
Wastewater is discharged onto the ground or into a storm drain, or the facility has a sewage backup while preparing or serving food.
06a* - Adequate equipment, location
Facility has an inadequate quantity or improper location of hand sinks.
06b*- Handwashing accessible
A hand sink in the facility is blocked or inaccessible.
06c*- Soap and drying devices available
A handsink in the facility is not equipped with soap, paper towels, or other approved drying devices.
07a – Evidence of insects or rodents
Evidence of insects or rodents was observed in the facility.
07b – Pesticide application
Pesticides are used improperly, such as locating fly strips where they can contaminate food contact equipment, or unapproved pesticides are used in the facility.
07c – Animals prohibited
A non-service animal was observed in the facility.
08a – Toxics properly stored
Toxic products such as cleaners, personal medications and first aid supplies are stored improperly, or a toxic container is used for food storage, or a food container is used for toxic storage.
08b – Toxics properly labeled
Toxic product containers such as cleaners are unlabeled or mislabeled.
08c – Toxics properly used
Sanitizer concentration is too high, or an unapproved cleaner/sanitizer is used.
If you'd like to review Restaurant Inspection results- proceed to the bottom of this page.
We started the Partnership For Food Safety Program in 2013. The program puts a focus on safe food handling practices and training to ensure the highest and safest quality food in the Grand Valley.
We welcomed our first partners in 2015. This year, we are proud to partner with the following organizations: