CHEYENNE, Wyo. — The Cheyenne-Laramie County Health Department inspects restaurants, bars, convenience stores, delis, grocery stores, bed and breakfasts, and more. Every facility has an unannounced inspection at least twice a year.
According to the department, there are two types of violations: “red critical violations” and “black violations.” Critical violations are violations that are most likely to cause a foodborne illness and make someone sick. Non-critical violations, meanwhile, might be something more along the lines of cleanliness or upkeep of the facility.
According to the health department, “We try to have the establishment correct any violations on the spot. Critical violations are either corrected immediately or within 24 hours.” He says that for noncritical violations, they still have to fix it, but a follow-up might not happen until their next routine inspection.
If a re-inspection is required, the issue might have been more severe or the facility required more time to fix it. They have 10 days to fix the issue.
While the department is looking for deficiencies, the organization’s main goal is to educate businesses, helping them understand unsafe practices and ways to correct them. This means that not having a violation does not necessarily mean that the business is unsafe.
Any serious violations or notable quotes will be included in the summary notes below, but the full report for each restaurant can be found at the Health Department’s website, where they publish all of their current information.
March 14, 2023
Curries Cuisine
Violations: 4 (2 priority, 2 corrected during inspection)
Re-inspection Required: No
Link to full report
Comments: “Ice shield with buildup and bar soda guns with buildup.”
IHOP #1829
Violations: 12 (6 priority, 3 corrected during inspection)
Re-inspection Required: No
Link to full report
Comments: “Date labels on cocktail sauce are over the allowed 7 days showing dispose of date for 8 days.”
March 15, 2023
Bourbon Street Candy
Violations: 1
Re-inspection Required: No
Link to full report
Comments: “Fridge at 38 degrees F. Clean and organized. Employees must wear a hair restraint while preparing/cooking fudge.”
Microtel Inn & Suites by Wyndham
Violations: 2 (priority, 1 corrected during inspection)
Re-inspection Required: Yes
Link to full report
Comments: “A follow-up will be done in thirty days for food safety manager certification. Submit certificate to our office once received. Good hot and cold temperatures throughout. Eggs and sausage gravy 168–170 degrees F. Milks, yogurts, half and half at 39 degrees F. Quat sanitizer at 200 ppm. Keep a sanitizer bucket in dining area for wiping tables.”
Nay & Jay’s
Violations: 3 (1 priority)
Re-inspection Required: No
Link to full report
Comments: “Hot water at hand sink at 100+°F. Hot water at 3-comp sink at 120+°F Pump replaced. Place cooler thermometers at front of coolers. Planning to reopen at end of month. Has thin mass probe thermometer. Coolers at proper temperature. *Fix outside leak.”
Senior Citizen Activity Center
Violations: 2 (priority, 1 corrected during inspection)
Re-inspection Required: No
Link to full report
Comments: “Noodles hot holding at 150 degrees F Meatballs hot holding 140–170 degrees F. Sanitizer bucket at 100 ppm for chlorine bleach. Dishwasher at 168 degrees F.”
The Metropolitan
Violations: 10 (3 priority, 3 corrected during inspection)
Re-inspection Required: No
Link to full report
Comments: “Overall facility clean and organized. Foods kept on ice need to be time marked and used or disposed of within 6 hours. Good cold and hot holding foods. Calibrated food thermometer onsite. Dishwashers in bar at 100ppm. Sanitizer buckets all at 200ppm. A follow-up will be done in 10 days for dishwasher.”
