TCHD Health Inspections

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	Ranum Middle School
Business Name	Ranum Middle School
Address	2401 W 80th Ave Westminster, CO 80221-3801
Phone	303-428-9577

Inspection Details

10/23/2019 Inspection, Routine
48 - Good Retail Practices
Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments: Caulking around the sprayer sink area were moldy and in disrepair.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: The paint on the door and door frame of the walk-in refrigerator were chipped.

10/08/2018 Inspection, Routine
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The paint on the interior of the walk-in cooler door was chipped. Holes were observed in the preparation table near the office.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The blade on the table mounted can opener was soiled with debris.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The standing floor fan near the serving area was soiled with dust.

03/12/2018 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: Two cloth towels were observed drying over the basin of the handwashing sink near the dry storage room. Manager moved towels, and was educated regarding the sole use of handwashing sinks.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Two metal chefs carts located along the south kitchen wall were chipped. The door to the walk in cooler was chipped.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The ventilation hood was soiled with dust.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The faucet on the handsink near the dry storage area was leaking.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The light shield in the walk in cooler was soiled with debris.

09/05/2017 Inspection, Education

08/25/2017 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: Five dented cans of pizza sauce were stored with other wholesome cans on the rack in the dry storage room.
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: Several employees were observed putting on gloves without washing their hands first.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Chicken sandwiches in the two door hot holding unit near the serving line were holding at 125°F. Cheeseburgers on the front serving line hot display case were holding at 120°F. Chicken sandwiches on the front serving line hot display case were holding at 115°F.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Ham was 46°F, cheese was 44°F, shredded lettuce was 54°F, and assorted cut melons were 52°F on the front serving line cold well.
04b - Critical
Sanitation: Mechanical
Inspector Comments: After running the automatic dishmachine several times, it failed to produce a concentration of 50 - 200ppm chlorine residual at the dish surface and the final rinse temperature reached a maximum of 146°F.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The front vent panel on the ice machine was soiled with dust.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: The interior light on the two door reach in freezer near the service window was not functioning.

09/13/2016 Inspection, Routine
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Pasta noodles were 109°F and meat sauce was 110°F in the hot holding unit near the serving line.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: The interior of the wooden walk-in cooler door was chipped.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The fan by the dish machine area was soiled with dust. The ventilation hood vents were soiled with dust.

09/22/2015 Inspection, Routine
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door gasket of the standing two-door reach-in freezer next to the warewashing area was torn.

09/03/2014 Inspection, Routine
11a - Non-Critical
Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer
Inspector Comments: The cutting boards attached to the serving tables were constructed of wood.

03/07/2014 Inspection, Routine
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: Several holes were present in the wall near the rear handsink.

10/17/2013 Inspection, Follow-Up

10/11/2013 Inspection, Routine
04b - Critical
Sanitation: Mechanical
Inspector Comments: The concentration of chlorine sanitizer was less tha 50 ppm chlorine residual during the sanitization cycle of the dish machine.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: The walk-in cooler door and frame were constructed of wood. Wooden cutting boards were installed on the steam tables in the serving line.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The lower left door did not close securely on the 4-door refrigerator. The rear 2-compartment sink was directly connected to the sanitary sewer. Holes were observed in the preparation sink by the ice machine.
10c - Non-Critical
Equipment Design, Construction: Dishwashing facilities
Inspector Comments: A 3-compartment sink was not installed.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: Dust was observed in the ventilation hood above the dish machine
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The hand sink basin was cracked by the walk-in cooler door.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: Wood was present on the floor and tiles were missing by the steamer. The lower portion of the wall was soiled behind the dish machine. Dust was observed on the ceiling above the 2 freezers and dish machine area.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: Tape was present on the light shield in the serving line.