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 Aurora West College Preparatory Academy
Business Name Aurora West College Preparatory Academy
Address 10100 E 13th Ave
Aurora, CO 80010-3302
Phone 303-344-1600

Inspection Details
08/29/2019 Inspection, Routine
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: The sanitizer concentration in the serving line wiping cloth bucket was below the required minimum concentration.(Core)
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: A light fixture in the walk in freezer was not shielded.(Core)
03/21/2018 Inspection, Routine
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An unapproved twist top employee beverage was stored on top of clean linens adjacent to the employee lockers. Corrected during inspection by placing the employee beverage in their personal locker.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: A case of oven cleaner was stored above clean linens on the shelf across from the washer and dryer. Corrected during inspection by moving the oven cleaner to the bottom shelf.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: A torn door gasket was observed in the walk in refrigerator.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The caulking at the hand sink adjacent to the office was torn and in disrepair.
14b - Non-Critical
Physical Facilities: Garbage and refuse
Inspector Comments: The dumpsters were missing lids. A dumpster plug was missing upon inspection.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The ceiling vent located in the employee restroom was soiled with dust.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: Two light bulbs beneath the ventilation hood were non-functional.
14i - Non-Critical
Physical Facilities: Restroom facilities
Inspector Comments: The interior of the light shield located in the employee restroom was soiled with insect carcases. The toilet paper located in the restroom was not stored in a permanently mounted dispenser.
03/16/2017 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: Four pounds eight ounces of spoiled green onions were observed in a box in the walk in refrigerator.
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee was observed washing her hands for only 5 seconds. A second employee was observed washing her hands without soap.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: A reach in refrigerator at the service line had an ambient air temperature of 59ºF. Bean salad and cut lettuce stored in the same refrigerator had temperatures of 59.8ºF and 59.4ºF respectively, and both were within time parameters for using time as a public health control.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: One of the reach in refrigerators had ice build up at the condenser, made a rattling noise and was not keeping food at the required cold holding temperature of 41ºF or less. Both of the reach in refrigerators at the service line had torn door gaskets.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: A portable fan used in the ware washing area was heavily soiled with dust.
14b - Non-Critical
Physical Facilities: Garbage and refuse
Inspector Comments: The dumpster lids at the exterior rear of the facility were not kept closed.
04/04/2016 Inspection, Routine
01c - Critical, Food Borne Illness Risk
Food Source: Cross-contamination
Inspector Comments: Raw bacon was stored above ready to eat vegetables (lettuce, onions, spinach) in the walk-in refrigerator.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The gasket of the walk-in refrigerator was observed torn.
03/18/2015 Inspection, Routine
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: A domestic grade blender was observed in the kitchen.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The walk-in refrigerator door gasket was torn.
12d - Non-Critical
Cleaning Of Equipment & Utensils: Wiping cloths
Inspector Comments: The wiping cloth sanitizer solution at the front counter contained less than 200 ppm quaternary ammonium residual.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: A backflow prevention device was not installed on one of the water lines servicing the cook line steamer.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: A light in the walk-in refrigerator was not operational.
02/14/2014 Inspection, Routine
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The gasket was torn on the walk-in refrigerator door.
10/02/2013 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee was observed touching food handling gloves without first washing hands.
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An employee was observed: rinsing a thermometer in the service line hand washing sink, washing hands in the three compartment sink, and drying hands with a common cloth towel.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: The following potentially hazardous foods were found below 135°F: (in the north hot box cooked potatoes were 132°F, (in the middle hot box) cooked sweet potatoes were 129°F, and cooked potatoes were 131°F.
08/28/2012 Inspection, Follow-Up
08/20/2012 Inspection, Routine
08/15/2011 Inspection, Routine
08/05/2010 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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