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 Neveria Sabor Latino
Business Name Neveria Sabor Latino
Address 1462 Iola St
Aurora, CO 80010-3411
Phone 720-371-0801

Inspection Details
04/21/2020 Inspection, Education
11/18/2019 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: A certified food protection manager was not associated to this facility.(Core)
08 - Foodborne Illness Risk Factors
Hands clean & properly washed
Inspector Comments: An employee was observed drinking water from their cupped hand they had dipped into the three compartment sink while preparing ready-to-eat foods without washing their hands. An employee was observed washing their hands in the three compartment sink. Corrective action: education and hand out provided.(Priority)
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: Hand towels throughout were not in a continuous dispensing system ensuring clean hand towels. Corrective action: education provided.(Priority foundation) Hand washing signage dictating "employees must wash hands" was not present at the facility's hand sink.(Core)
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: The table mounted can opener blade was soiled with excess food debris.(Priority foundation) Dishes were not rinsed after being washed and were splashed with chlorine sanitizer water not exposed for the required 10 seconds.(Priority) Corrective action: hand out and education provided.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: Containers of mayonnaise, sour cream, condensed milk and shredded cheese were between 67° - 78° F overnight, in the cold top refrigerator to the right. Corrective action: the items were discarded.(Priority)
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: A date marking system was not in place throughout for all food refrigerated, ready-to-eat and held longer than 24 hours to be used or discarded within 7 days of opening or preparing. Corrective action: education and handout provided.(Priority foundation)
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 2 containers of unapproved pest spray and 1 tube of cockroach gel unapproved for retail food pest control were present in the kitchen area. A can of unapproved pest spray was stored next to dry goods in the kitchen on a bottom shelf. Corrective action: items were moved and education provided.(Priority)
36 - Good Retail Practices
Thermometer provided & accurate
Inspector Comments: A food probe thermometer was not available for use in the kitchen. Corrective action: education provided.(Priority foundation)
37 - Good Retail Practices
Food properly labeled; original container
Inspector Comments: Several dry goods throughout the kitchen were not labeled as to their contents.(Core)
38 - Good Retail Practices
Insects, rodents, & animals not present
Inspector Comments: Pest droppings were present underneath a dry storage table along the wall in the back kitchen storage area.(Core) Excessive unused equipment and items were present in the back kitchen storage area causing harborage for pests.(Core) A gap was present in the back kitchen door.(Core)
39 - Good Retail Practices
Contamination prevented during food preparation, storage & display
Inspector Comments: A tub of sugar on a food preparation table in the kitchen was not covered.(Core)
53 - Good Retail Practices
Toilet facilities: properly constructed, supplied, & cleaned
Inspector Comments: The women's restroom door was not self closing.(Core) A covered trash receptacle was not present in the women's restroom.(Core)

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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