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 Boyers Coffee
Business Name Boyer Coffee
Address Mobile
NA, CO 80000
Phone 303-289-3345

Inspection Details
07/02/2018 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: A hand sink was used as a dump sink in the front service area. Inspector educated employee on proper hygienic practices and dumpster sink sign was relocated to the appropriate sink.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Meat and cheese croissants were stored between 51-56°F in the pastry display case. Burritos were stored at 48°F in the food display case. Whole milk was stored at 54°F in a carafe in the front service area. Inspector had employee move croissants, burritos, and milk to the reach in refrigerator.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Single service food containers were stored on the ground in the dry storage area.
13c - Non-Critical
Utensils, Single-Service Articles: No reuse of single-service articles
Inspector Comments: Single service tea buckets were reused to store utensils throughout the kitchen.
07/06/2016 Inspection, Follow-Up
06/30/2016 Inspection, Routine
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Yogurt parfait and smoothie drinks in the front counter open air display cooler were 50°F.
03f - Critical
Food Temperature Control: Food thermometer (probe type)
Inspector Comments: A probe type thermometer capable of reading between 0 - 220°F was not provided to the facility.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: Several; single service items were stored on the floor in the rear storage area.
08/24/2015 Inspection, Follow-Up
08/18/2015 Inspection, Follow-Up
04b - Critical
Sanitation: Mechanical
Inspector Comments: The mechanical dish machine failed to reach 50-200 ppm chlorine residual in the final sanitization rinse.
08/10/2015 Inspection, Routine
04b - Critical
Sanitation: Mechanical
Inspector Comments: The mechanical dish machine failed to reach 50-200 ppm chlorine residual in the final sanitization rinse.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door gasket under the espresso machine in the service area was torn.
11c - Non-Critical
Testing Devices: Chemical test kits provided and accessible
Inspector Comments: Chlorine test strips were not present and the establishment uses chlorine as a sanitizer in their mechanical dish machine.
05/04/2015 Inspection, Routine
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: Paper towels were not provided to the back room handsink.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: Tongs hanging on the panini press handle were not stored in a manner that protects them from contamination.
13b - Non-Critical
Utensils, Single-Service Articles: Single service articles stored, used
Inspector Comments: A box of single service cup lids were stored on the floor near the dry storage area.

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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