LONGMONT PACKING 1 CARNICERIA

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Inspection history

1. May 12, 2026

   ✓
   3 violations

   • 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Carnitas in two hotel pans in the hot holding unit, holding between 106°F and 117°F. Code Citation: All cooked foods being held for service need to be held at a temperature of 135 degrees or hotter Correction: The food had been sitting out for less than 4 hours. The food was reheated to 165°F and placed in a hot holding unit at 135°F at the time of inspection."
   • 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Observation: Raw shell eggs and raw meats are stored above ready-to-eat foods in the walk-in cooler. Code Citation: Raw eggs must be stored in a way to prevent cross-contamination of other foods. Correction: Raw eggs and raw meat were moved upon request. Education provided.
   • 7-204.11 Sanitizers, Criteria-Chemicals (P) Observation: Sanitizer buckets with chlorine concentration above 200 ppm. Code Citation: Chlorine sanitizer solutions shall be 50-200 ppm for sanitizing purposes. Correction: Education provided and sanitizer remixed upon request.