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 Native Foods
Business Name NF Colorado LLC
Address 9996 Commons St
Lone Tree, CO 80124-5596
Phone 303-993-3373

Inspection Details
03/02/2022 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) The facility did not have a procedure for cleaning vomit and fecal events. Corrective action: Inspector provided the vomit and fecal event clean-up handout.
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 provided at the hand sink next to the three compartment sink. Corrective action: The person in charge replaced the paper towels.
13 - Foodborne Illness Risk Factors
Food in good condition, safe, & unadulterated
Inspector Comments: 3-202.15 Package Integrity (Pf) A dented can of garbanzo beans was stored with wholesome cans on the dry storage rack. Corrective action: Discussed dented can policy with the person in charge. The can was moved to be returned.
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) The following items were stored above 41°F in the cold top portion of the two door reach-in refrigerator across from the cook line: roasted corn (62°F), cabbage (45°F), cashew cheese (45°F), ranch dressing (60°F), tahini sauce (50°F). Corrective action: Discussed cold holding techniques with the person in charge. The ranch dressing and tahini sauce were placed on ice. All other items were moved to the reach-in refrigerator below.

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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