OZO COFFEE LONGMONT

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Inspection history

1. Feb 25, 2026

   ✓
   7 violations

   • 4-302.11 Food Temperature Measuring Devices (Pf). No thermometer on site for use in taking temperatures of foods being reheating on site in the microwave and panini maker to 165*F . A food temperature measuring devices must be available. Education provided.
   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Milk is kept out on a shelf during use and had internal temperatures ranging 50*F-59*F. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. Containers can stored in an ice bath and/or the cooler, and/ or facility can use time as a public health control through an approved method.
   • 7-207.11 Restriction and Storage-Medicines (Pf). Observed personal medications stored on the ice machine. Medications must be stored away from customer food and food prep areas. Education provided and items moved.
   • 2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.
   • 6301.11, 6301.12, 6301.14 Handwashing sink next to dish washing area without soap, and front sinks are without signage, and both sinks are used for washing and dumping. Hand sinks must be equipped with soap and paper towels, be easily accessible, and have signage indicating employees must wash their hands. Manager will address issue.
   • 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) The dish machine did not reach 160 degrees at the plate when tested with a thermo label. All food contact surfaces shall be washed rinsed and sanitized using heat or approved chemicals. Manager will call for repair and sanitize in the 3 compartment sink.
   • 4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing (Pf), No test strips available for the dish machine. Testing devices should be available to monitor if the dish machine is working properly. Education provided.