TCHD Health Inspections

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	Colorados Finest Alternative High School
Business Name	Colorados Finest Alternative High School
Address	300 W Chenango Ave Englewood, CO 80110-6555
Phone	303-806-2312

Inspection Details

01/22/2020 Inspection, Routine
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) A chemical spray bottle was being stored at the hand washing sink of the employee bathroom. Corrective action: staff moved the chemical to an approved location.

01/25/2019 Inspection, Routine

01/11/2018 Inspection, Routine
03f - Critical
Food Temperature Control: Food thermometer (probe type)
Inspector Comments: An accurately calibrated probe-type thermometer (+/- 2°F) was not available upon the time of inspection. Demonstrated to the kitchen manager how to calibrate their thermometers thus correcting the violation.
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: A shut off valve was observed down stream from the atmospheric vacuum breaker located on the mop sink. The operator removed the shut off valve thus correcting the violation.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: Several food contact cutting boards were worn and/or had deep pitting.
14g - Non-Critical
Physical Facilities: Premises maintained
Inspector Comments: The back door to the kitchen had a gap >1/4" on the bottom portion allowing for potential entrance of pests.

02/01/2017 Inspection, Routine
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: A knife blade was soiled with debris and stored as clean in the knife rack on the end of the island preparation table.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: A light inside the walk-in refrigerator was non-functioning.

02/23/2016 Inspection, Follow-Up

02/10/2016 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee on the cook line was observed handling raw ground beef patties then proceeded to put on gloves without first washing hands.
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: A large piece of ice was stored in the basin of the hand sink across from the vegetable preparation sink.
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: A shut-off valve was present downstream from an atmospheric vacuum breaker at the mop sink.

02/06/2015 Inspection, Routine
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The dish machine plumbing was leaking near the atmospheric vacuum breaker.

02/11/2014 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: A dented can of tomatoes was observed stored on the back kitchen can storage rack.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The kitchen can opener blade was soiled with food debris.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The restroom hand sink was not adequately sealed to the wall.
14i - Non-Critical
Physical Facilities: Restroom facilities
Inspector Comments: The restroom toilet was not adequately sealed to the wall.

10/15/2013 Inspection, Follow-Up

10/10/2013 Inspection, Follow-Up
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Meatball sandwiches were observed holding between 91°F and 108°F in the hot holding unit next to the steam table. Chicken nuggets were observed holding at 100°F in the hot holding unit at the A La Carte station.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Sliced tomatoes were cold holding between 50-52°F in the kitchen cold top refrigerator and at the salad buffet table. Deli sandwiches were cold holding at 48°F in the kitchen cold holding unit. Diced lettuce was cold holding between 50-52°F in the kitchen cold top refrigerator and at the salad buffet table.

10/02/2013 Inspection, Follow-Up
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Chicken nuggets were observed holding at 120°F in the hot holding unit at the A La Carte station. Pizza slices were observed holding at 105°F in the floor hot holding unit next to the A La Carte station.

09/19/2013 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: A kitchen employee was observed putting on gloves with out washing her hands first.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Chicken nuggets were observed holding at 100°F in the hot holding unit at the A La Carte station.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Sliced tomatoes were cold holding between 50-52°F in the kitchen cold top refrigerator and at the salad buffet table. Deli sandwiches were cold holding at 48°F in the kitchen cold holding unit. Diced lettuce was cold holding between 50-52°F in the kitchen cold top refrigerator and at the salad buffet table.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The kitchen can opener blade was soiled with food debris.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The kitchen restroom hand sink and the A La Carte station hand sink was not adequately sealed the wall.