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	Alpine Adult Daycare
Business Name	Alpine Adult Daycare
Address	1985 S Havana St Aurora, CO 80014-1011
Phone	303-755-8002

Inspection Details

03/05/2020 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: A certified food protection manager certificate for an employee associated with the facility was not provided (C).

03/27/2019 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) A certified food protection manager certificate was not provided for an employee associated with the facility.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.14 Handwashing Signage (C) Hand washing signs stating that employees must wash hands, were not posted at the hand sinks throughout the facility.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Bologna located at the facility was date marked with a date of 2/6/19. CORRECTIVE ACTION: Inspector had the facility re-label the container of bologna with the correct date.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-202.16 Nonfood-Contact Surfaces (C) Packaging tape was observed lining the outside surface of the kitchen microwave.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: 4-602.13 Nonfood Contact Surfaces (C) The hood vent panels were soiled with dust.

03/21/2018 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee was observed putting on gloves without first washing their hands. Discussed proper hand washing and glove use with employee. Corrected on-site.
13c - Non-Critical
Utensils, Single-Service Articles: No reuse of single-service articles
Inspector Comments: Multiple single use food containers were being reused in the kitchen to store different food items.

03/17/2017 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: Moldy bread was stored with wholesome breads on the dry storage shelf adjacent to the kitchen reach-in refrigerator. Corrected on-site.
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An employee in the kitchen was observed washing their hands at the three-compartment sink. Corrected on-site.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: A red cutting board stored above the preparation sink was deeply grooved. A domestic, transportable grill was observed in the dry storage closet.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The ventilation panels above the cook line stove were dusty.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: A scoop was stored with its handle immersed in rice in a bulk container adjacent to the storage room reach-in refrigerators.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: A light was not operational above the cook line stove. A light was not operational above the food storage closet.

12/01/2016 Inspection, Follow-Up

11/17/2016 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: Three dented cans of applesauce were stored next to wholesome cans in the dry storage area. One spoiled orange was stored with wholesome oranges on a cart adjacent to the back door of the establishment.
01c - Critical, Food Borne Illness Risk
Food Source: Cross-contamination
Inspector Comments: Raw shell eggs were inappropriately stored above ready-to-eat foods including garlic and deli meats in the kitchen reach-in refrigerator.
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: Several employees in the kitchen repeatedly failed to wash their hands before donning new pairs of gloves. Two employees were observed exiting the restroom and proceeded to don pairs of gloves without washing their hands first.
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: A pot with a lid was inappropriately stored in the basin of the kitchen handsink.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An employee beverage was stored next to and above customer foods on the shelf across from the three-compartment sink.
02f - Critical
Personnel: Demonstration of knowledge
Inspector Comments: Employees who were engaged in food preparation in the kitchen failed to demonstrate a working knowledge of food temperatures, hand washing, hygienic practices, chemical usage, and cross-contamination.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Cottage cheese (53°F) were stored out of temperature control on a cart adjacent to the kitchen door. Cheese and meat sandwiches (62°F) were stored out of temperature on a table adjacent to the storage closet.
03f - Critical
Food Temperature Control: Food thermometer (probe type)
Inspector Comments: A probe food thermometer, capable of measuring internal food temperatures from 0-220°F was not available in the establishment.
08c - Critical
Poisonous Or Toxic Items: Properly used
Inspector Comments: Glass cleaner, which was labeled for use as a detergent (first compartment in the sink), was used as a sanitizing agent in the three-compartment sink (used contrary to labeled instructions).
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Ready-to-eat bread stored next to the handsink's paper towels on the cook line preparation table was not protected from dripping water. An aluminum food container was stored in contact with onions on the shelf beneath the kitchen food preparation table.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: A scoop without a handle was stored in a container of sugar on the shelf across from the three-compartment sink. Scoops without handles were observed in containers of sugar, flour, and rice in the dry storage closet.
11c - Non-Critical
Testing Devices: Chemical test kits provided and accessible
Inspector Comments: Test kits for chlorine and quaternary ammonia sanitizers were not readily available in the establishment.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The ventilation panels above the stove-top were dusty.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Wet utensils were not adequately air dried before storing them with other utensils on the cook line.
13c - Non-Critical
Utensils, Single-Service Articles: No reuse of single-service articles
Inspector Comments: Two single-use, plastic, containers of sour cream were reused to store pickles and coleslaw in the single-door, reach-in refrigerator.
14f - Non-Critical
Physical Facilities: Locker rooms
Inspector Comments: Numerous employee belongings including cell phones, lotions, and cigarettes were improperly stored in the kitchen.

11/04/2015 Inspection, Critical Item
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: A swollen can of tomatoes was stored with wholesome cans in the dry storage room. One moldy container of strawberries was stored with wholesome foods in the standing, reach-in refrigerator. Corrected on-site.
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee in the kitchen was observed touching a chemical spray bottle with gloved hands and proceeded to touch lemons without washing their hands and changing gloves. Corrected on-site.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: Two chemical spray bottles were unlabeled as to their contents in the chemical storage closet. Corrected on-site.

04/27/2015 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: A bottle of dish soap was stored in the basin of the hand sink at the kitchen.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Raw ground beef was improperly thawing in the three compartment sink and had a temperature of 50°F.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: A spatula observed at the cook line was cracked and no longer easily cleanable. Non commercial grade containers were being used to store food in the kitchen.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Containers above the three compartment sink were stacked wet.
13c - Non-Critical
Utensils, Single-Service Articles: No reuse of single-service articles
Inspector Comments: Single service food containers were being reused throughout the kitchen.

11/20/2014 Inspection, Routine
01c - Critical, Food Borne Illness Risk
Food Source: Cross-contamination
Inspector Comments: Raw fish was stored above ready to eat food in the kitchen reach-in refrigerator.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: Dish soap was stored above the vegetable preparation sink.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: Two oven mitts stored on the dry storage rack in the kitchen were torn and in disrepair. The red cutting boards in the kitchen were deeply scored.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The preparation sink leaked from a small crack in the side of the faucet while in the 'ON' position.

12/05/2013 Inspection, Critical Item
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: Unapproved employee twist-top beverages were observed on the preparation counter next to the stove and in the refrigerator in the food storage room.