Restaurant Inspections

Results from the San Juan Basin Health Departments October 2015 inspections of places that serve food in La Plata
County. In most cases, the violations are minor and immediately corrected a violation is technically noted, but no reinspection is required. In some instances, however, the violations are serious enough to warrant a reinspection.

October

Restaurant

Total critical
violations

Days Inn, 3030 Main Ave.

3


Durango Diner, 957 Main Ave.
2

Durango Doughworks, 2653 Main Ave.
3


Durango Stadium 9, 900 Trans Lux Drive
1
Fired Up Pizzeria, 741 Main Ave.
2

Gaslight Theatre, 102 Fifth St.
0
GrassBurger, 726 Main Ave.
0
Guidos Favorite Foods, 1201 Main Ave., No. 102 0
Huck Finn Exxon, 1517 Florida Road
0
Ignacio Middle School, 85 County Road 320
0
Intolerant Italian, 509 East Eighth Ave.
1
J Bo Pizza & Rib Co., 1301 Florida Road
3


Kennebec Caf, 4 County Road 124
0
Machos Fast Mexican Food, 275 East Eighth Ave. 2

Mesa Market, 123 Colorado Highway 172
3


Missing Link, 1485 Florida Road, No. 105A
1
Mustang (Conoco), 901 Camino del Rio
3



Nortons Catering/Highway 3 Roadhouse,
955 Colorado Highway 3
4




Pine Cone, 271 North Mountain View Drive, Bayfield 0
Schlotzskys, 846 Main Ave.
1
Ska Brewing Co., The Container, 225 Girard St.
1
Subway, 2101 Main Ave.
0
Subway of Bayfield, 381 Colorado Drive, No. 2
1
Subway, 1537 Florida Road, No. 101
0
Tempo Mini Mart, 20800 U.S. Highway 160
0
The Red Lantern, 2876 Main Ave.
1
Upper Eastside Coffee Co., 28902 U.S. Highway 160 2

Veterans of Foreign Wars, Post 4031, 1550 Main Ave. 0
Walgreens, 2701 Main Ave.
0
Wildhorse Saloon, 601 East Second Ave.
0

Descriptions

Potentially hazardous food not held below 41 degrees.

Food-contact surfaces not adequately sanitized in 3-compartment sink.
Inadequate quantity and/or improper locations of hand sinks.
Cross-contamination of ready-to-eat food not prevented.
Potentially hazardous food not held below 41 degrees.
Employees not washing hands when required.
Bare-hand contact with ready-to-eat food.
Potentially hazardous food not held below 41 degrees.
Hand sink not stocked with soap, towels or approved drying device.
Potentially hazardous food not rapidly reheated to 165 degrees.
Potentially hazardous food not held below 41 degrees.
No critical violations.
No critical violations.
No critical violations.
No critical violations.
No critical violations.
Employee beverage container stored improperly.
Employees not washing hands when required.
Employee beverage container stored improperly.
Potentially hazardous food not held below 41 degrees.
No critical violations.
Employee beverage container stored improperly.
Hand sink not stocked with soap, towels or approved drying device.
Employees eating, drinking or smoking in unapproved areas.
Person in charge not educating and/or monitoring employees.
Potentially hazardous food not held below 41 degrees.
Food product thermometer not routinely calibrated.
Potentially hazardous food not held below 41 degrees.
Food thermometers not used to determine required temperatures.
Unprotected cross-connection; lack of appropriate
backflow prevention device.
Person in charge not educating and/or monitoring employees.
Bare-hand contact with ready-to-eat food.
Potentially hazardous food not properly cooled
from 135 degrees to 41 degrees.
Potentially hazardous food not held below 41 degrees.
Approved to open.
Potentially hazardous food not held below 41 degrees.
Potentially hazardous food not held below 41 degrees.
No critical violations.
Hand sink not stocked with soap, towels or approved drying device.
No critical violations.
No critical violations.
Potentially hazardous food not held below 41 degrees.
Employee beverage container stored improperly.
Potentially hazardous food not held below 41 degrees.
No critical violations.
No critical violations.
No critical violations.

Critical violation categories

A critical violation is one likely to contribute directly to food-borne illness.
Inspectors put violations in the following categories:
n Food obtained from unapproved
proper internal temperature. Inadequate
source; food not wholesome, free
equipment for maintaining proper food
from spoilage or washed before use.
temperatures.
n Employees not free from
n Food preparation equipment or
infections or illness, not practicing good
utensils improperly sanitized.
hand-washing or personal hygiene, or not
n Safe water source unavailable.
trained in food safety.
Plumbing or sewage systems not working
n Food not held at proper hot or cold
properly.
holding temperatures or not cooked to
n Adequate hand-washing facilities,

soap and towels not available or accessible.

n Not using proper pest-control
practices, or premises not free from
pests, insects and animals.
n Toxic or poisonous items
improperly stored, labeled or used.