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 Dairy Queen 59
Business Name Dairy Queen
Address 3894 E 120th Ave
Thornton, CO 80233-1685
Phone 30325299375

Inspection Details
09/23/2021 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: A dish washing tray was located in the basin of the front kitchen hand sink rendering it inaccessible for hand washing. An employee was observed using the hand washing sink to refill a cup of water. Corrective action: The dish washing tray was removed, and the inspector reviewed hand sink use with the person in charge. Informed the operator that hand washing sink may not be used for purposes other than hand washing.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: The final rinse of the kitchen chlorine dish machine did not reach at least 50 ppm chlorine residual. The person in charge stated that food contact surfaces (tongs and spatulas) were cleaned once daily instead of once in 4 hours. Corrective Action: The operator agreed to submit a maintenance request. The inspector requested to use the 3-compartment sink and to use the test strips to determine the proper strength of the sanitizer. The inspector informed the operator that food contact surfaces should be cleaned throughout the day at least every 4 hours.

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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