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 Youth Sports Concession
Business Name Youth Sports Concessions
Address 1100 Voiles St
Brighton, CO 80601-3255
Phone 720-422-0591

Inspection Details
06/27/2019 Inspection, Follow-Up
06/11/2019 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: The hot water located at the front counter hand washing sink measured 81°F after continuous use. The hot water located at the ware washing hand washing sink measured 65°F after continuous use. Corrective action: re-inspection needed. Disposable paper towels were missing from the ware washing hand sink. Corrective action: the person in charge restocked the hand sink with disposable paper towels. Proper signage informing employees to wash their hands were missing from both the front counter hand sink and the ware washing hand sink. Corrective action: proper signage was provided to the person in charge.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: A proper date marking label was missing from an open package of hot dogs in the front single door reach-in refrigerator. Corrective action: a date marking handout was reviewed and left on-site with the person in charge.
36 - Good Retail Practices
Thermometer provided & accurate
Inspector Comments: The facility could not provide a food probe thermometer capable of measuring between 0°F - 220°F upon request. Corrective action: re-inspection needed. A thermometer was missing from the interior of the front single door reach-in refrigerator. A thermometer was missing from the interior of the single door reach- in refrigerator located across from the facilities mop sink.
48 - Good Retail Practices
Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments: The facility could not provide chlorine based test strips upon request. The hot water located at the three compartment ware washing sink measured 64°F after continuous use. Corrective action: re-inspection needed.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: A hole was observed in the wall behind the front entrance door.
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: The light bulb located in the front single door reach-in refrigerator was non-functional. The light bulb located in the single door reach-in refrigerator located across from the mop sink was non-functional.
06/13/2017 Inspection, Follow-Up
06/07/2017 Inspection, Routine
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: No hot water was available at the facility sinks.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Unsealed wood shelves were observed in the front kitchen area.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The lower shelf of the reach in refrigerator located in the back was soiled with debris. The inside portion of the reach in freezer had ice build up.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: A hole was present in the wall near the door to the kitchen.
06/22/2015 Inspection, Routine
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: Adequate hot water was not provided to the front and back handsinks.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The interior of the standing reach-in cooler was soiled with debris. Ice build-up was present in the standing reach-in freezer.
06/17/2014 Inspection, Routine
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: The interior of the standing reach-in cooler was rusted.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The raw wood dry storage shelves in the facility were not smooth and easily cleanable.
06/20/2013 Inspection, Routine
06/12/2012 Inspection, Routine
06/07/2011 Inspection, Routine
06/11/2010 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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