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 MAC
Business Name MAC
Address 3295 W 72nd Ave
Westminster, CO 80030-5479
Phone 303-426-4310

Inspection Details
10/15/2021 Inspection, Routine
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: The final rinse of the kitchen chlorine dish machine did not reach at least 50 ppm chlorine residual. Corrective Action: The operator agreed to submit a maintenance request. The inspector requested to use the 3-compartment sink and to use the test strips to determine the proper strength of the sanitizer.
01/28/2020 Inspection, Routine
02/25/2019 Inspection, Routine
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C); Caulking along the sprayer sink was moldy.
02/22/2018 Inspection, Routine
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: Hot water in the Mens restroom failed to reach a minimum of 100°F. Facilities maintenance was notified during inspection.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: A container of soap was stored on top of the dishmachine. Chemical moved to floor under warewashing area.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: A chemical spray bottle stored to the right of the oven was unlabeled as to its contents. Bottle labeled by operator during inspection.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: Several utensil drawers in the kitchen were stored in disarray.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The rinse sprayer at the three compartment sink was not properly installed to be self retracting.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The ceiling above the dishmachine was in disrepair. The floor seal in the walk in cooler was worn.
07/14/2017 Inspection, Critical Item
02/03/2017 Inspection, Follow-Up
01/27/2017 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: Several employees did not wash their hands before donning gloves or between glove changes.
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An employee was observed blowing into their gloves before putting them on, on two occasions.
02g - Critical, Food Borne Illness Risk
Personnel: Preventing food contamination from bare hands
Inspector Comments: An employee at the drink station making lemonade touched ready-to-eat, cut lemons with their bare hand.
03b - Critical, Food Borne Illness Risk
Food Temperature Control: Rapidly heat foods to 165°f or greater
Inspector Comments: Commercially prepared spaghetti sauce in a crock pot was not rapidly reheated to 135°F within two hours for hot holding.
03f - Critical
Food Temperature Control: Food thermometer (probe type)
Inspector Comments: The food probe thermometer was not functioning; facility was instructed to purchase a food probe thermometer that measures 0-220°F in 2°F increments.
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: Hot water at the kitchen hand sink (74°F) and at both women's restroom hand sinks (93-95°F) did not reach at least 100°F.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: Three crock pots in the kitchen were being used to reheat and hot hold foods and were labeled for household use only.
11a - Non-Critical
Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer
Inspector Comments: The bottom hot box thermometer read 100°F with an internal temperature of at least 170°F.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The ice machine discharge pipe where water drains was soiled with slime mold.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Clean dishes were observed drying on dish cloths on the dish cart.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: Forks and spoons in the utensil cart in the kitchen annex room were stored with the food contact surfaces presented to the employee or consumer rather than the handle.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor drain under the ice machine was soiled with grime and slime mold.
03/01/2016 Inspection, Routine
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Several raw wood shelves were being used for utensil storage in the dry storage room.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor drain under the three compartment sink was soiled with debris.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: Several lights in the kitchen were not functioning.
03/02/2015 Inspection, Routine
10c - Non-Critical
Equipment Design, Construction: Dishwashing facilities
Inspector Comments: The data plate was not present on the warewashing machine.
13c - Non-Critical
Utensils, Single-Service Articles: No reuse of single-service articles
Inspector Comments: Single service plastic containers were being reused.
03/11/2014 Inspection, Routine
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The fan guards in the reach-in freezer were soiled with food debris.
03/12/2013 Inspection, Follow-Up
03/06/2013 Inspection, Routine
03/14/2012 Inspection, Routine
03/24/2011 Inspection, Routine
03/26/2010 Inspection, Routine

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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