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 Rio Mexican Grill
Business Name Cafe Rio Mexican Grill
Address 6907 S University Blvd
Centennial, CO 80122-1516
Phone 750-508-7350

Inspection Details
06/28/2022 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.12 Hand Drying Provision (Pf) Paper towels were not available at the hand sink next to the cook line. Corrective action: The person in charge refilled the paper towels.
13 - Foodborne Illness Risk Factors
Food in good condition, safe, & unadulterated
Inspector Comments: 3-101.11 Safe, Unadulterated and Honestly Presented (P) Moldy strawberries were stored in the cold top two door reach-in refrigerator in the catering area. Corrective action: The person in charge discarded the strawberries.
02/15/2022 Inspection, Re-Inspection
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: Salsa fresca (45°F) in the bottom of the serving line cold-top refrigerator was greater than 41°F. Corrective action: The food was put into an ice bath.
50 - Good Retail Practices
Hot & cold water available; adequate pressure
Inspector Comments: The facility was not providing for peak hot water demand due to one of the two tankless water heaters not being installed. Corrective action: The facility planned to install the second water heater within 10 days.
01/11/2022 Inspection, Routine
01 - Foodborne Illness Risk Factors
Person in charge present, demonstrates knowledge, and performs duties
Inspector Comments: The person in charge did not ensure the following: that employees were using proper methods to rapidly cool foods, that employees were properly sanitizing cleaned utensils before they were reused, and that written procedures and plans (i.e. the cook-chill HACCP plan) were maintained and implemented as required.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: An employee at the three-compartment sink did not sanitize a knife used for raw chicken after cleaning it and before placing it back on the knife magnet at the front preparation area for re-use. Corrective action: The inspector had the employee to sanitize the knife, and cleaning/sanitizing procedures were reviewed with the person in charge.
19 - Foodborne Illness Risk Factors
Proper reheating procedures for hot holding
Inspector Comments: Several cook-chill bags of sweet pork and chicken (104-155°F) at the cooks' line and placed into the hot holding cabinet were not reheated to 165°F before hot holding. Corrective action: The bags were properly reheated to 165°F on the stove top.
20 - Foodborne Illness Risk Factors
Proper cooling time and temperature
Inspector Comments: Multiple bags of cook-chilled, reduced oxygen packaged bags of sweet pork (44-45°F) in the large red cooling container in the walk-in refrigerator did not cool from 135°F to 41°F within 6 hours. Corrective action: The food bags were voluntarily condemned. Cooling procedures were reviewed with the person in charge.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: Two chemical spray bottles at the mop sink were not labeled as to their contents. Corrective action: The person in charge discarded their contents.
29 - Foodborne Illness Risk Factors
Compliance with variance / specialized process / HACCP
Inspector Comments: An older HACCP plan for cook-chill, reduced oxygen packaging (ROP) was provided at the facility rather than the most up-to-date version including changed critical control points. The electronic monitoring system for refrigerated ROP products could not be reviewed or verified. The restaurant could not provide cooling and cold-holding records for ROP products for three requested days on which ROP procedures were conducted.
07/26/2021 Inspection, Routine
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Pico de gallo measured 51°F in the reach in refrigerator across from the hand sink in the auxiliary food preparation line. Staff discarded the pans of pico de gallo and adjusted the refrigerator setting.
05/16/2019 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) Facility staff did not have a procedure for vomit and diarrhea cleanup. TCHD provided a clean up procedure for vomit and diarrhea.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) Gloves and a wiping cloth were stored in the basin of hand sinks in the kitchen area. Discussed with staff hands sink are only for hand washing. 6-301.14 Handwashing Signage (C) The facility latrines in the ware wash and preparation areas did not have the required employee command hand wash signage.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-202.11 Food-Contact Surfaces-Cleanability (Pf) Several multiuse containers were cracked and broken in the front point of sale area. Staff will replace containers when time and money are more readily available.
11/29/2018 Inspection, Routine
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: Two chemical spray bottles were not labeled as to their contents hanging in the back kitchen area. Staff labeled the spray bottles.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: Utensils were cracked and in disrepair in the steam tables in the front point of sale area. Several containers were cracked and broken on the drying shelf across from the three compartment sink in the ware wash area.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: Inside the soda dispensing gun was soiled with debris next to the utility sink in the preparation area.
06/14/2018 Inspection, Follow-Up
06/06/2018 Inspection, Routine
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Milk, condensed milk, whipped cream, tres leches cake, and key lime pie in the register reach-in refrigerator were 55°F (see voluntary condemnation). Pico de Gallo, guacamole with tomatoes, green sauce, and diced greens were 46-55°F in the grill cold top refrigerator.
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: The women's restroom handsink did not reach at least 100°F for hot water.
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: A sprayer was present downstream of the atmospheric vacuum breaker on the mopsink faucet.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: Several chemical spray bottles in the register and mopsink areas were unlabeled.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The caulking from the three compartment sink to the wall was missing. The hot pad next to the toaster oven was in disrepair.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: Several shelves in the kitchen were soiled with debris. The interior and exterior of several reach-in refrigerator units were soiled with debris. The exterior of the hot holding unit lids were soiled with debris.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor underneath pieces of equipment and in corners were soiled with debris.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: Several ceiling lights and hood lights were burned out.
11/29/2017 Inspection, Critical Item
02g - Critical, Food Borne Illness Risk
Personnel: Preventing food contamination from bare hands
Inspector Comments: An employee was observed touching a ready to eat salad with bare hands.
03b - Critical, Food Borne Illness Risk
Food Temperature Control: Rapidly heat foods to 165°f or greater
Inspector Comments: Grilled chicken and steak were not reheated to 165°F for hot holding.
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: A spray hose was attached to the mop sink downstream of the atmospheric vacuum breaker.
05/18/2017 Inspection, Routine
01d - Critical
Food Source: HACCP plan
Inspector Comments: Cooling temperatures for cook chill plan were not recorded at the required time intervals.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Cooked chicken and steak on the service line were not 135°F throughout.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The gaskets on the reach-in refrigerator nearest the prep sink were in poor repair.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Clean dishes were stacked wet in the warewashing area.
11/28/2016 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: Wiping cloths were present in the basin of the warewashing area hand sink.
12d - Non-Critical
Cleaning Of Equipment & Utensils: Wiping cloths
Inspector Comments: The concentration of the wiping cloth sanitizer solutions was less than 200 ppm quaternary ammonia.
05/31/2016 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: A molded orange was stored among wholesome oranges in a box outside the walk-in refrigerator.
10c - Non-Critical
Equipment Design, Construction: Dishwashing facilities
Inspector Comments: The three compartment sink was not adequately sealed to the wall.
13b - Non-Critical
Utensils, Single-Service Articles: Single service articles stored, used
Inspector Comments: Single service forks at the self service area were stored with the food contact surface facing up.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The dish area hand sink was not sealed to the wall.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: A ceiling tile was missing in the dish area. Small holes were observed in the wall behind the mop sink.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: Two lights were not functioning above the cook line.
11/23/2015 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: A dented can of evaporated milk was stored with wholesome cans in the back kitchen.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Guacamole stored in a serving line reach-in was 50°F.
04a - Critical
Sanitation: Manual
Inspector Comments: Sanitizer in the 3-compartment sink was below 200 ppm quaternary ammonia.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: Cutting boards were scored.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Pans were stacked wet, not allowed to air dry.
12d - Non-Critical
Cleaning Of Equipment & Utensils: Wiping cloths
Inspector Comments: Wiping cloths were stored in sanitizer buckets that were below 200 ppm quaternary ammonia.
13b - Non-Critical
Utensils, Single-Service Articles: Single service articles stored, used
Inspector Comments: Boxes of single service items were stored on the floor.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The hand sink in the dish area was not adequately sealed to the wall.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor under the dry storage shelves was soiled with debris.
01/06/2015 Inspection, Follow-Up
12/18/2014 Inspection, Critical Item
01d - Critical
Food Source: HACCP plan
Inspector Comments: A data logger was not provided for use in the walk-in cooler (Data logger must be in use at all times).
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: Hot water of 100°F was not provided at the front hand sink and mens restroom hand sink.
05/02/2014 Inspection, Follow-Up
04/24/2014 Inspection, Routine
01d - Critical
Food Source: HACCP plan
Inspector Comments: Per approved HACCP plan, a data logger was not provided and in use in the walk-in cooler.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An employee beverage with a screw cap was present in the refrigerator nearest the cook line hand sink.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: In the service line steam table: steak was 122°F, tamales were 101°F.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Guac with diced tomatoes in the South cook line cold-top was 44°F.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: Chemicals were stored above clean linens in the back storage cabinet.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: Two unlabeled chemical spray bottles were present in the mop sink area.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: A pan of chips on top of the hot box was stored uncovered.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The caulking on the 3-compartment sink was in poor repair and had mold present.
11a - Non-Critical
Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer
Inspector Comments: A thermometer was not provided in the small cold-top to the right of the grill.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The wall behind the sprayer sink in the dish area was soiled and had mold present. The floor drain below the soda syrup rack was soiled.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: Some lights in the vent hoods were burnt out.
10/30/2013 Inspection, Critical Item
08/14/2013 Inspection, Follow-Up
08/08/2013 Inspection, Follow-Up
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: 8/8/13 In the main cookline cold-top: guac with cut tomatoes was 45°F, tomatillo ranch was 50°F.
07/23/2013 Inspection, Follow-Up
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: 7/23/13 Salsa fresca in the small back kitchen refrigerator was 51°F.
07/17/2013 Inspection, Follow-Up
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: 7/17/13 An employee was observed filling a container in the front hand sink.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: In the small cookline cold-top: diced tomatoes were 56°F.
07/03/2013 Inspection, Follow-Up
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: 7/3/13 An employee beverage with a screw cap was present on the prep-counter by the prep-sink.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: 7/3/13 In the main cold-top: salsa was 50°F, cream sauce was 54°F. In the right cold-top: guacamole with diced tomatoes was 46°F.
06/26/2013 Inspection, Follow-Up
06/21/2013 Inspection, Routine
03/04/2013 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.

Search Again