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 Cafe 180
Business Name Cafe 180
Address 3315 S Broadway
Englewood, CO 80113-2427
Phone 303-781-4510

Inspection Details
03/31/2020 Inspection, Education
11/22/2019 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 could not provide a written procedure for the clean up of vomit and diarrhea at the time of the inspection. Corrective action: TCHD will email a written procedure for the clean up of vomit and diarrhea to be kept at the facility.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.14 Handwashing Signage (C) - Signs were not provided at the hand washing sinks throughout the facility prompting employees to wash hands.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) - Raw eggs were being stored above ready-to-eat salad dressings in the walk in refrigerator. Corrective action: Staff rearranged the food items based on their internal cook temperatures.
21 - Foodborne Illness Risk Factors
Proper hot holding temperatures
Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) - Potatoes(110-119°F) measured below the minimum hot holding temperature of 135°F in the hot hold unit on the center food preparation table. Corrective action: Staff reheated the potatoes to165°F for 15 seconds on the grill and adjusted the temperature of the hot holding unit to 135°F or hotter.
38 - Good Retail Practices
Insects, rodents, & animals not present
Inspector Comments: 6-202.15 Outer Openings, Protected (C) - A 1/4th inch gap was observed on the kitchen door.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C) - Dishes were observed being dried using paper towels.
11/26/2018 Inspection, Follow-Up
11/20/2018 Inspection, Routine
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: The following items were above 41°F in the cold top refrigerator: lettuce (53°), sliced cheese (44°), chicken (57°). The temperature was adjusted on the cold top refrigerator to maintain food at 41°F or below.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Cooked chicken was cooling improperly in the cold top portion of the cook line refrigerator.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The cook line hood was soiled with dust.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: A light in the hood was not functioning. The lights in the dry storage area were not functioning.
14g - Non-Critical
Physical Facilities: Premises maintained
Inspector Comments: A gap greater than 1/4 inch was present at the back door and did not prevent the entry of pests.
11/16/2017 Inspection, Routine
03a - Critical, Food Borne Illness Risk
Food Temperature Control: Rapidly cool foods to 41°f or less
Inspector Comments: Grilled chicken (71-84°F) was not properly cooled to 70°F within 2 hours and was stored in the walk in refrigerator.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: Multiple cutting boards were deeply grooved and stored on the bottom shelf of the center preparation table. Multiple oven mitts were in disrepair next to the convection oven.
12d - Non-Critical
Cleaning Of Equipment & Utensils: Wiping cloths
Inspector Comments: The sanitizer was <100 ppm quaternary ammonia in a spray bottle underneath the mixer.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: Multiple utensils were stored with their food contact surfaces facing up exposing them to potential contamination on the center preparation table.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The left side faucet of the three compartment sink was missing the hot water handle.
11/22/2016 Inspection, Routine
03b - Critical, Food Borne Illness Risk
Food Temperature Control: Rapidly heat foods to 165°f or greater
Inspector Comments: Meatballs were 120-124°F and were not properly reheated to 165°F prior to being placed into a hot-holding steam table on the center island preparation table.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: A bottle of concentrated bleach was stored directly above uncovered single-service spoons on the storage shelf next to the back door.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Multiple boxes of apples were stored on the floor inside the walk-in refrigerator.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: Multiple non-commercial grade plastic containers were being used to store various nuts on the shelf next to the reach-in freezer. A non-commercial grade, rubber funnel was in poor repair and present above the three compartment sink.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: An oven mitt was soiled with food debris on to of the cold-top refrigerator next to the convection oven.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The area above the ice dispenser on the self-serve soda machine, and the area around the soda dispensing nozzles was soiled with debris.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: Multiple utensils were stored with their food contact surfaces facing up exposing them to potential contamination on the island preparation table.
13b - Non-Critical
Utensils, Single-Service Articles: Single service articles stored, used
Inspector Comments: Multiple boxes of single-service items were stored on the floor near the back door.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The handle to the hot water was missing on the three compartment sink faucet to the left (with the sprayer attached).
14b - Non-Critical
Physical Facilities: Garbage and refuse
Inspector Comments: The dumpster lid was open.
15a - Non-Critical
Other Operations: Personnel: clean clothes, hair restraints, authorized
Inspector Comments: Multiple employees were observed wearing either a bracelet or a watch while preparing food.
11/19/2015 Inspection, Routine
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Cooked chicken (68°F) was present in the cold-top refrigerator on the East cook line.
09a - Non-Critical
Food Labeling, Food Protection: Original container, properly labeled
Inspector Comments: An unlabeled spray bottle containing vinegar was present in the chemical storage area.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: Non-commercial grade containers were being used to store various nuts in the dry storage area.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The hot water lever on the three compartment sink was missing.
14b - Non-Critical
Physical Facilities: Garbage and refuse
Inspector Comments: The dumpster lid was open.
14e - Non-Critical
Physical Facilities: Ventilation
Inspector Comments: The hood vent above the griddle was moderately soiled with debris.
11/19/2014 Inspection, Critical Item
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: Two kitchen employees were observed putting on food handling gloves with out washing their hands first.
04c - Critical
Sanitation: In-place
Inspector Comments: Employees were using soap and water instead of sanitizer to wipe down food preparation surfaces.
05/23/2014 Inspection, Follow-Up
05/13/2014 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: Two kitchen employees were observed putting on gloves with out washing their hands first.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: The following food items were found cold holding at 54°F in the kitchen reach in refrigerator; turkey wraps, grilled chicken, taziki sauce, sliced tomatoes, boiled eggs, feta cheese and goat cheese.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The three compartment sink was not adequately sealed to the wall.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The kitchen can opener blade was soiled with food debris. The interior of the kitchen microwave was soiled with food debris.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The grill hood filters were soiled with food debris.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The kitchen hand sink was not adequately sealed to the wall.
06/04/2013 Inspection, Routine
05/16/2012 Inspection, Routine
06/16/2011 Inspection, Follow-Up
05/25/2011 Inspection, Routine
01/06/2011 Inspection, Follow-Up
11/30/2010 Inspection, Routine
08/09/2010 Inspection, First Operational

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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