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 Village Inn
Business Name Village Inn
Address 15200 E Iliff Ave
Aurora, CO 80014-4550
Phone 303-750-8288

Inspection Details
12/21/2021 Inspection, Routine
09 - Foodborne Illness Risk Factors
No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed
Inspector Comments: An employee was observed coming into contact with ready-to-eat foods with their bare hands when grabbing plates at the expo line. Corrective Action: The inspector discussed bare hand contact with the person in charge and advised them to either have the wait staff wear gloves or train on how to safely handle plates.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: The concentration of sanitizer at the dish machine after the final rinse measured less than 50 ppm residual chlorine. Corrective Action: The person in charge primed the sanitizer line until the dish machine was dispensing a concentration of sanitizer between 50-200 ppm residual chlorine.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: A container of whipped butter (43-50°F) in the ice bath at the expo line measured greater than 41°F. Corrective Action: The person in charge replaced the whipped butter. The inspector advised either utilizing a time as a public health control plan or improving the ice bath.
25 - Foodborne Illness Risk Factors
Consumer advisory provided for raw/undercooked food
Inspector Comments: Egg offered as a side item on the kids menu was not labeled with an asterisk to indicate that it can be served raw or undercooked. Corrective Action: The inspector discussed requirements of the consumer advisory with the person in charge. They stated the kids menu had just been printed and so they would look into correcting it with the next printing.
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: A light fixture over the middle of the cook line was not shielded.

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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