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 Quiznos 23
Business Name Quiznos 23
Address 8053 S Broadway
Littleton, CO 80122-2717
Phone 303-795-1500

Inspection Details
09/23/2021 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 towel was stored in the hand sink in the drive thru area. Staff removed the towel and educated staff that hand sinks are for only hand washing.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) An in use scoop was stored in crab salad in between uses in the cold top refrigerator in the sandwich assembly area.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C) The floor tiling was cracked in the walk in refrigerator. 6-501.12 Cleaning, Frequency and Restrictions (C) The ventilation fan was soiled with dust in the walk in refrigerator.
10/31/2019 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.14 Handwashing Signage (C) The restrooms did not have the employee command hand washing signage in the lobby area. "Employees Must Wash Hands Before Returning to Work"
21 - Foodborne Illness Risk Factors
Proper hot holding temperatures
Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Marinara sauce measured 65°F in the steam table in the cook line area. Staff warmed the sauce to 135°F for hot holding of a commercially packed consumer item.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C) The preparation sink was separating from the wall and needs to be recaulked in the back kitchen area.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C) The floor tiling was cracked in the walk in refrigerator in the kitchen area.
10/25/2018 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: A wiping cloth was stored in the hand sink in the drive-thru area. Staff removed the wiping cloth and discussed hand sink requirements
10c - Non-Critical
Equipment Design, Construction: Dishwashing facilities
Inspector Comments: The utility spray nozzle sink was separated from the wall across from the three compartment sink in the ware wash area. The three compartment sink was separating from the wall across from the utility sink in the ware wash area.
12d - Non-Critical
Cleaning Of Equipment & Utensils: Wiping cloths
Inspector Comments: A sanitizer bucket had a solution that was below 200ppm ammonia residual next to the toaster in the preparation line area.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor tiling was cracked inside the walk in refrigerator in the kitchen.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: A light shield was cracked above the soup warmer in the preparation line area.
11/09/2017 Inspection, Routine
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The door gaskets of the cold-top coolers of the sandwich preparation area were soiled with food debris.

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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