Health Inspection Information

The inspection history for the business you selected is displayed below. Each inspection may have zero or more violations. A health inspection report is a "snapshot" of the day and time of the inspection. On any given day, an establishment could have more or fewer violations than noted here. Inspections are based on regulations to eliminate risk factors for illness or injury. Every violation is coded indicating the degree of risk in causing an illness or injury.

  • Critical, Major, or Foodborne Illness Risk Factor Violations: These violations are more likely than other violations to contribute to illness or injury. Inspectors work with operators to make sure that these violations are corrected whenever feasible before they leave the establishment. A re-inspection may be scheduled to verify compliance.
  • Non-Critical, Minor or Good Retail Practice Violations: These violations are not directly related to the cause of illness or injury, but if uncorrected, could negatively affect the operation of the facility, such as maintenance and cleanliness.

Please Note: Tri-County converted to a new database in July 2013. Any inspections listed prior to July 2013 only display the date and type of inspection, but not the inspector comments because of the database conversion. For inspection reports prior to July 2013 please submit a written request to EHInspections@tchd.org.
Facility Details
Program Food
Facility Name 303 Coffee Company
Business Name 303 Coffee Company
Address 8283 S Akron St
Centennial, CO 80112-3560
Phone 303-925-0340

Inspection Details
03/22/2022 Inspection, Routine
01 - Foodborne Illness Risk Factors
Person in charge present, demonstrates knowledge, and performs duties
Inspector Comments: 2-102.11 Demonstration (Pf) The person in charge of the operation did not answer the inspectors question about temperatures and sanitizer correctly. Management will educate and train staff members who are persons in charge on food safety.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.12 Hand Drying Provision (Pf) Paper towels or a drying device were not present at the back hand sink in the kitchen. Staff placed paper towels at the hand sink. 5-202.12 Handwashing Sinks, Installation (Pf) The back hand sink water only reached a temperature of 82°F. Management will have maintenance conducted on sink. All hand sinks must have a minimum hot water temperature of 100°F.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Half and half measured 62°F in the steel container in the self service area. Staff discarded half and half and replaced with a refrigerated steel container of half and half. Breakfast burritos measured 55°F in the sliding glass door refrigerator in the point of sale area. The burritos were discarded by staff. The glass door refrigerator must have a lower internal temperature or maintenance conducted before placing burritos in the refrigerator.
35 - Good Retail Practices
Approved thawing methods used
Inspector Comments: 3-501.13 Thawing (C) The person in charge stated burritos were thawed at room temperature. Approved thawing methods were discussed.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-202.16 Nonfood-Contact Surfaces (C) The cabinet was chipped and in disrepair under the ice bin in the point of sale area.
48 - Good Retail Practices
Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf) The facility did not have quaternary ammonia sanitizer testing strips. Management will obtain testing strips and sanitizer will be tested daily.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) Several cabinet interiors were soiled in the point of sale area.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C) The ventilation fans were soiled in the latrines.
01/13/2020 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) -A sanitizer bucket was placed in the basin of the hand sink in the front point of sale area. Corrective Action: Staff moved the sanitizer bucket and education was provided on hand sink accessibility.
11 - Foodborne Illness Risk Factors
Food obtained from approved source
Inspector Comments: 3-201.11 Compliance with Food Law (P) -Breakfast burritos and honey being sold at the facility is being purchased from an unapproved source. Corrective Action: Staff discarded the burritos and removed the honey from the shelves for consumer purchase. Education was provided regarding approved sources.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (C) -Per staff, smoothie blenders and utensils stored in the dipper well that come into contact with temperature controlled for safety foods were being washed, rinsed, and sanitized at the end of each day. Corrective Action: Education was provided regarding following a wash, rinse, and sanitize procedure at a 4 hour frequency. 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf) -The interior of the ice machine next to the tall upright reach in refrigerator was soiled with a pink mold like substance. Corrective Action: Education was provided on clean and sanitize procedures for ice machines/bins.
39 - Good Retail Practices
Contamination prevented during food preparation, storage & display
Inspector Comments: 3-305.12 Food Storage, Prohibited Areas (C) -Several bags of coffee and tea were stored directly under pipes from the three compartment sink and the ice bin in the front point of sale area.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) -Several wet wiping cloths were not stored in a sanitizer solution between uses in the front point of sale area.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) -The handles of several food scoops stored in the smoothie powder bins in the front point of sale area were in direct contact with the food. The bulk sugar bin in the cabinets below the customer self service area had a scoop with no handle.
45 - Good Retail Practices
Single-use / single-service articles: properly stored & used
Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C) -Several boxes of single service articles were stored directly on the floor in the back kitchen area across from the three compartment sink.
01/25/2019 Inspection, Routine
05 - Foodborne Illness Risk Factors
Procedures for responding to vomiting and diarrheal events
Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf) - The facility did not have a procedure for vomit or diarrheal clean up. TCHD provided the appropriate paper work for clean up.
06 - Foodborne Illness Risk Factors
Proper eating, tasting, drinking, or tobacco use
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C) - Several employee beverages were observed on the counter next to single service straws and lids in the espresso bar area. Staff moved the employee beverages to an approved location.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) - A plug was stored in the basin of the hand sink in the espresso bar area. Staff removed the plug from the hand sink. 6-301.14 Handwashing Signage (C) - The hand sink in the espresso bar area and the hand sink next to the three compartment sink did not have proper signage. Staff placed a sign at each hand sink.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (C) - Per staff, smoothie blenders were rinsed with water between use and were being washed, rinsed, and sanitized every two days. Discussed washing, rinsing, and sanitizing blenders daily.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) - Canisters of whipped cream measured 55° F - 62° F in the reach in refrigerator in the espresso bar area. Per staff, the whipped cream was made the day before and was stored on the counter during busy hours of operation. The whipped cream was discarded. The carafe of skim milk in the condiment station measured 61°F. Milk was discarded and staff discussed using TAPHC plan moving forward.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) - Wet wiping clothes were not stored in a sanitizer solution.
45 - Good Retail Practices
Single-use / single-service articles: properly stored & used
Inspector Comments: 4-502.13 Single-Service and Single-Use Articles-Use Limitations (C) - Single service gallon containers were being re-used to store other liquid food in the reach in refrigerator in the espresso bar area.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C) - The gaskets on the reach in refrigerators in the kitchen and the espresso bar area were either torn or lined with tape. The carafe of half and half in the condiment station was chipped. The handle of the crock pot holding green chili in the espresso bar area was chipped. The counter behind the three compartment sink in the espresso bar area was in disrepair.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) - The exterior of the 55 gallon drum of vanilla syrup was soiled with debris. The shelf below the iced tea dispenser in the espresso bar area was soiled with coffee.
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: 6-501.110 Using Dressing Rooms and Lockers (C) - Employee personal belongings were stored hanging on the dry storage rack next to single service articles and food across from the three compartment sink. An employee cell phone was observed on the counter next to single service articles in the espresso bar area.
01/19/2017 Inspection, Routine
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: Employee beverages were present next to single use lids and straws in the espresso bar area.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: The carafe of skim milk in the condiment station was 63°F.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: A bag of frozen green chile and several frozen burritos were thawing at room temperature in the espresso bar area.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Several door gaskets for the refrigeration units in the back room and espresso bar were torn or lined with tape.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The caulking around the counter of the espresso bar three compartment sink was soiled with food debris. The exterior of the 55 gallon drum of vanilla syrup was soiled with food debris.
13b - Non-Critical
Utensils, Single-Service Articles: Single service articles stored, used
Inspector Comments: A box of cups was stored on the back room floor.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The caulking of the espresso bar handsink was soiled with food debris. The caulking of the faucet for the espresso bar three compartment sink was soiled with food debris.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor corners in the back room were soiled with food debris. The wall next to the 55 gallon drum of vanilla syrup was soiled with food debris.
14g - Non-Critical
Physical Facilities: Premises maintained
Inspector Comments: An unused dishwasher was present in the back room.
15a - Non-Critical
Other Operations: Personnel: clean clothes, hair restraints, authorized
Inspector Comments: An employee in the espresso bar was observed making espresso beverages while wearing multiple rings.
01/14/2016 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: A handle and a plug were stored in the basin of the warewashing handsink.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An employee beverage was stored above drink ice in the espresso bar.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door gaskets of the reach-in refrigerators in the kitchen and espresso bar were either torn or lined with tape.
11c - Non-Critical
Testing Devices: Chemical test kits provided and accessible
Inspector Comments: The facility lacked sanitizer test strips.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The interior of the glass front reach-in refrigerator was soiled with food debris.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The reach-in refrigerator door gaskets in the espresso bar and kitchen were soiled with food debris. The cup cupboards were soiled with food debris.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The faucet of the espresso bar sink was soiled with food debris.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: A ceiling light in the kitchen was burned out.
14g - Non-Critical
Physical Facilities: Premises maintained
Inspector Comments: An unused dishwasher was present in the warewashing area.
01/14/2015 Inspection, Routine
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: A domestic crock pot was present in the espresso bar.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door gasket to the espresso bar reach-in refrigerator was lined with tape. The door gaskets for the upright reach-in refrigerator and upright reach-in freezers in the back room were torn. The shelf next to the espresso bar was chipped.
10c - Non-Critical
Equipment Design, Construction: Dishwashing facilities
Inspector Comments: The caulking for the three-compartment sink was soiled with debris.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The interior of the microwave in the milk station was soiled with food debris.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The caukling around the espresso bar was soiled with food debris.
12d - Non-Critical
Cleaning Of Equipment & Utensils: Wiping cloths
Inspector Comments: The sanitizer bucket in the espresso bar had a low concentration of sanitizer.
14b - Non-Critical
Physical Facilities: Garbage and refuse
Inspector Comments: A trash can in the back room was not lined.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor paint in the back room was chipped. The wall next to the espresso bar was soiled with debris.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: A ceiling light in the back room was burned out.
07/09/2014 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: A sponge was present in the front hand sink.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: A container of skim milk in the front service area was 45°F.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: A door gasket of the reach in refrigerator under the smoothie machine was torn.
01/13/2014 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: Employees were observed handling money, then making coffee drinks and handling customer food plates without washing hands in between.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: Multiple food service spatulas were severely scorched.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The gasket of the back area reach in refrigerator was torn. The gasket of the front service reach in refrigerator was torn.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The wall behind the blenders on the food service line was soiled with food debris.
07/22/2013 Inspection, Follow-Up
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: A soap dispenser was present in the basin of the hand sink by the three compartment sink.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Half and half on the self service station was 45°F.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: 6/17/2013 Paper towels were not provided to the hand sink by the three compartment sink. 7/22/2013 Soap was not provided to the front service area hand sink. (Corrected on site)
06/14/2013 Inspection, Critical Item
03/13/2013 Inspection, Follow-Up
03/05/2013 Inspection, Routine
04/12/2012 Inspection, Follow-Up
04/02/2012 Inspection, Routine
04/22/2011 Inspection, Follow-Up
04/12/2011 Inspection, Routine
04/29/2010 Inspection, Routine

Please Note: Tri-County converted to a new database in July 2013. Any inspections listed prior to July 2013 only display the date and type of inspection, but not the inspector comments because of the database conversion. For inspection reports prior to July 2013 please submit a written request to EHInspections@tchd.org.

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