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	Eagles Nest Restaurant
Business Name	Heritage Eagle Bend Golf and Country Club
Address	23155 E Heritage Pkwy Aurora, CO 80016-7100
Phone	303-400-6700

Inspection Details

01/29/2021 Inspection, Routine
48 - Good Retail Practices
Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments: Test strips were not provided for the sanitizing solution used throughout the kitchen.(Priority Foundation) Corrective Action: Concentration measuring test strips were purchased. A temperature measuring device was not provided for the kitchen high heat warewashing machine.(Priority Foundation) Corrective Action: Temperature measuring strips were purchased.

03/25/2020 Inspection, Education

01/29/2020 Inspection, Routine
21 - Foodborne Illness Risk Factors
Proper hot holding temperatures
Inspector Comments: Several meat breakfast burritos measured 117°F in the cook line steam table.(Priority) Corrective Action: Burritos were reheated to 165°F to be hot held at 135°F.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: Several ready-to-eat time/temperature control for safety foods held in the facility for greater than 24 hours were not marked with a discard date, or were marked with greater than 7 days.(Priority Foundation) Corrective Action: Provided education on proper date marking procedures.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: Several unsealed wooden planks were observed beneath the kitchen ice machine.(Core)

07/03/2019 Inspection, Follow-Up

06/19/2019 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: Handwashing signage stating that employees must wash hands was not present at the bar hand sinks or the hand sinks located in the employee restrooms.(Core)
14 - Foodborne Illness Risk Factors
Required records available: shellstock tags, parasite destruction
Inspector Comments: Salmon on the menu is offered raw or undercooked and the facility did not have proof of parasite destruction.(Priority)
18 - Foodborne Illness Risk Factors
Proper cooking time & temperatures
Inspector Comments: A supervisory employee stated that the facility does non-continuous cooking for large events and does not have a written approved plan from the regulatory authority.(Priority Foundation)
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: Several items in the right cook line cold top reach in refrigerator measured between 45-47°F and had been stored above 41°F for greater than four hours. See voluntary condemnation agreement for details.(Priority) Corrective Action: Food that had just been prepared and placed in the refrigerator was moved to the walk in refrigerator, and maintenance began working on the unit prior to the end of the inspection.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: A gap was present under the dry storage exterior door.(Core)
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: A light was not functioning in the walk in refrigerator.(Core)

06/25/2018 Inspection, Routine
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: The cutting board at the cold top refrigerator was scored.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Tin foil was used to line the grill on the cook line. The reach in freezer next to the cook line had a torn door gasket.
12d - Non-Critical
Cleaning Of Equipment & Utensils: Wiping cloths
Inspector Comments: A wiping cloth not in use was stored outside of sanitizing solution along the cook line.

10/24/2017 Inspection, Education
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: A large can of artichokes, on the rolling can rack, contained a severe double seam dent and was stored with wholesome cans.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: Chafing dish fuel cans were stored directly next to single service bowls on the overhead shelf at the entrance to the warewashing area (near the mop sink).

08/28/2017 Inspection, Education

07/06/2017 Inspection, Follow-Up

06/22/2017 Inspection, Critical Item
01f - Critical
Food Source: Consumer advisory (7/1/13)
Inspector Comments: The facility offers undercooked foods and the menus did not contain a disclosure statement and were missing disclosure symbols on several menu items.
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee at the cook's line was observed donning gloves without first washing their hands. An employee at the dish machine was observed handling soiled dishware and immediately proceeding to handle clean dishware without first washing their hands.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An employee personal beverage was stored directly next to an open box of plastic food service film on the food preparation table next to the large combi-oven.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: The following food items were above 41°F at the cook line cold top refrigerator: diced tomatoes 48°F, feta cheese crumbles 48°F, sliced ham 48°F, blue cheese crumbles 50°F, boiled eggs 58°F to 61°F, arugula lettuce 57°F, chicken wings 46°F, sliced sausage 51°F, and romaine lettuce 48°F. Facility prepared whipped compound herb butter inside the drawer refrigerator at the cook's line measured 51°F.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: Several clean chef coats were stored directly next to several chemicals on the chemical storage rack. A chemical spray bottle of stainless steel cleaner was stored directly next to an opened bag of bar snack mix at the bar. A chemical spray bottle of stainless steel cleaner was stored directly next to clean food processor blades on the kitchen storage shelf adjacent to the cook's line.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: A chemical spray bottle containing sanitizer, on the chemical storage rack, was not labeled as to its contents.

02/23/2017 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: A container of shredded mozzarella cheese, inside a container in the drawer refrigerator at the cook's line, was spoiled with a green mold-like residue. A gallon of chocolate milk inside the wait station three-door reach-in refrigerator was spoiled. A red onion, inside a container on the dry storage shelf, was spoiled with a green mold-like residue.
01f - Critical
Food Source: Consumer advisory (7/1/13)
Inspector Comments: The facility offers undercooked raw animal foods and a disclosure statement and disclosure symbols were not present on facility menus.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An opened employee personal beverage bottle was stored on the kitchen food preparation table while food preparation was occurring.
02g - Critical, Food Borne Illness Risk
Personnel: Preventing food contamination from bare hands
Inspector Comments: An employee was observed handling lettuce mix for a customer order with his bare hands at the cook line cold top refrigerator.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Cut honeydew and cantaloupe melon, inside the kitchen wait station three-door reach-in refrigerator, measured between 48°F to 49°F. The following food item were above 41°F at the cook line cold top refrigerator: lettuce mix 50°F, romaine lettuce 49°F, spinach 53°F, and goat cheese 49°F. The following food items were above 41°F at back wait station reach-in refrigerator across from the walk-in refrigerator: bratwurst 60°F, polish sausage 58°F, and hot dogs 61°F.
04b - Critical
Sanitation: Mechanical
Inspector Comments: The kitchen dish machine final sanitizing rinse cycle did not reach 160°F at the dish surface after running multiple dish cycles.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: No paper towels were provided at make line hand sink next to the ovens.
09a - Non-Critical
Food Labeling, Food Protection: Original container, properly labeled
Inspector Comments: A squeeze bottle of olive oil, at the cook's line, was not labeled as to its contents.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The wait station three-door reach-in refrigerator door gasket was torn. Bowls, without handles, were being utilized as scooping utensils for the kitchen bulk food bins.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: Dry storage racks were soiled with debris. The interior of the walk-in freezer floor was soiled with food debris. The interior of the wait station microwave was soiled with debris.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Clean pans, near the warewashing area dishware storage rack, were stacked while wet.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: Clean plates on the cook's line top storage shelf were stored with their food contact surface exposed.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The cove base molding at the entry of the dry storage room (on the left side) was in disrepair.
15a - Non-Critical
Other Operations: Personnel: clean clothes, hair restraints, authorized
Inspector Comments: Two employees, in the kitchen, were observed preparing food without wearing hair restraints.

10/06/2016 Inspection, Critical Item
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: Six beets, inside a container on the kitchen produce storage shelf, were spoiled with a gray mold-like residue and stored with wholesome beets. A watermelon radish, inside a container on the walk-in refrigerator storage shelf was spoiled with a gray mold-like residue and stored with wholesome radishes.
01f - Critical
Food Source: Consumer advisory (7/1/13)
Inspector Comments: A disclosure statement and disclosure symbols were not provided on the menu consumer advisory.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An employee personal beverage was stored on top of the kitchen cold-top refrigerator.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Chicken and vegetable soup at the kitchen steam table measured between 110°F to 118°F.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Overstocked cooked beets at the kitchen cold-top refrigerator measured between 44°F to 45°F. Cooked tomato sauce, inside the kitchen drawer refrigerator, measured 45°F. Cooked vegetable puree, inside the kitchen drawer refrigerator, measured 45°F.
04b - Critical
Sanitation: Mechanical
Inspector Comments: The dish machine final sanitizing rinse cycle measured less than 160°F at the dish surface after running several cycles.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: A chemical spray bottle containing degreaser was not labeled as to its contents at the chemical storage area next to the mop sink. A chemical spray bottle containing sanitizer was not labeled as to its contents on the kitchen storage shelf.

05/02/2016 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: The following dented cans were stored with wholesome cans at the speed rack in the dry storage area: tomato paste, pineapple juice, and Dolmas stuffed grape leaves.
01f - Critical
Food Source: Consumer advisory (7/1/13)
Inspector Comments: The facility was offering raw or undercooked eggs without identification of the animal derived foods by asterisking them to the footnote that states that these items may be served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
04a - Critical
Sanitation: Manual
Inspector Comments: Continuously used equipment and utensils such as ceramic dinner plates, scoops, and stainless steel food container pans were not cleaned and sanitized after four hours (overnight) at the dishwasher drainboard in the ware washing area.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: No paper towels were offered at the bar hand sink.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: The caulking at the cook line food preparation sink was unattached and in disrepair.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The caulking at the dishwasher drainboard in the ware washing area was stained and in disrepair. A torn door gasket was observed at the cook line cold top refrigerator-north.
11c - Non-Critical
Testing Devices: Chemical test kits provided and accessible
Inspector Comments: No chemical test strips were provided at the facility during the inspection.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The interior of the cook line ice machine was stained and soiled with debris. The interior of the cook line microwave was soiled with debris. The can opener at the cook line food preparation table was soiled with debris. The interior of the reach-in double oven in the back area was soiled with debris.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The fan guards at the walk-in cooler were dusty.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The walls behind the cook line stove, grill and fryers was soiled with debris. The wall and floor under the cook line ice machine were soiled with debris. The wall behind the dishwasher was soiled with debris. The walls under the dishwasher machine and the drainboard were soiled with debris.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: A light bulb was not operational at the cook line reach-in freezer.

06/29/2015 Inspection, Follow-Up

06/11/2015 Inspection, Follow-Up
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: REPEAT VIOLATION: Marinara and meat sauce measured 46°F, diced sausage measured 47°F, sliced tomatoes measured 48°F, and diced tomatoes measured 48°F inside the cooks' line drawer refrigerator.

06/05/2015 Inspection, Follow-Up
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: The following foods inside the kitchen cooks' line drawer refrigerators measured above 41°F: marinara sauce measured 53°F; diced ham measured 54°F; and sliced tomatoes measured 58°F. The ambient air temperature of the above noted refrigerated drawers measured 58°F per operator's and inspector's calibrated food probe thermometers. All of the above noted foods had been placed into the above noted drawer refrigerator less than three hours ago, per operator.

04/30/2015 Inspection, Follow-Up
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Raw salmon was 50°F and sliced turkey and sliced roast beef were 48°F in the cold hold drawers on the cook line.

04/23/2015 Inspection, Routine
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: The following items were stored above 41°F in the cold hold drawers on the cook line; raw salmon 49°F, sliced tomatoes 49-50°F, tomato sauce 47°F, cooked beef 46°F, cabbage 46°F, salsa 46°F, chicken salad 46°F, and raw shelled eggs 53°F. Diced tomatoes were 44°F and cut leafy greens were 50°F in the small cold top refrigerator on the cook line.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: No paper towels were available at the bar hand sink.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: An unlabeled chemical spray bottle was observed on the chemical storage rack by the mop sink.
09a - Non-Critical
Food Labeling, Food Protection: Original container, properly labeled
Inspector Comments: An unlabeled bottle of cooking oil was observed on the cook line.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: Scoops with no handles were observed in the bulk sugar, panko, and white rice containers beneath the preparation table in the kitchen.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: A torn door gasket was observed at the reach in refrigerator below the toaster oven in the kitchen. Torn door gaskets were observed on the wine reach in refrigerator and beer reach in refrigerator at the bar.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The vent guards in the walk in refrigerator were dusty.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: The scoop handle was in direct contact with the flour in the bulk bin below the preparation table in the kitchen. The plates on the shelves above the cook line cold top refrigerator were stored with the food contact surface exposed.

04/10/2014 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: Employees were observed donning gloves without first washing their hands.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: Covered and uncovered employee beverages were stored at the server station with pitchers of customer water and tea. An employee beverage was stored on the spice shelf above the preparation table.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: Paper towels were not provided to the bar hand sink.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Cooked bacon was stored uncovered on top of the cold top to the right of the steam table.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The gaskets of the reach-in refrigerator where the mustard and ketchup are stored, were soiled with food debris.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Dishes stored on the drying rack were stacked wet.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: The handle of the bread crumb scoop was stored in contact with the product. Dishes were stored face-up on the top shelf above the condiment cold-top. Metal tongs were stored knee level on the oven handle in the kitchen.

11/13/2013 Inspection, Follow-Up

10/08/2013 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: Several bottles of liquor that were stored with wholesome bottles of liquor in the bar area were adulterated with fruit flies.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: Several unapproved employee beverages were stored throughout the facility.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: The following items were between 48°F-52°F in the grill cold top reach in refrigerator: shredded cheese, cole slaw, sliced tomatoes, pasta, sliced cheese, and chicken.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: A chemical spray bottle of multi-purpose cleaner was stored next to utensils at the wait station.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: A chemical spray bottle located next to the mop sink was unlabeled as to its contents.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The soda gun nozzles located in the bar area were soiled with slime mold.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The soda gun holsters located in the bar area were soiled with soda syrup.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: The scoop located in the bulk flour bin in the dry storage area was not equipped with a handle.
13b - Non-Critical
Utensils, Single-Service Articles: Single service articles stored, used
Inspector Comments: Single service coffee filters were stored uncovered on the wait station table located next to the coffee pots.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The caulking on the hand sink located next to the mop sink was cracked.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The celling located around the kitchen vents was soiled with dust.