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 In Tea
Business Name In Tea
Address 2440 W Main St
Littleton, CO 80120-1911
Phone 720-981-2512

Inspection Details
11/01/2018 Inspection, Routine
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: Paper towels were not provided at the back hand sink. Corrective action: Provided during inspection.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: A shelf made of corrugated plastic above the 3-compartment sink was in poor repair.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The dish drying mats above the 3-compartment sink were soiled. Refrigerator door gaskets were soiled with food debris.
10/17/2016 Inspection, Routine
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Whipped topping labeled keep refrigerated was 54°F in the wine cooler in the bar area of the front service counter.
04a - Critical
Sanitation: Manual
Inspector Comments: Staff was observed actively sanitizing dishes in the three compartment sink with a solution of less than 200 ppm quaternary ammonia per the manufacturers label.
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Ants were observed under the three compartment sink.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: A chemical spray bottle that hung on the dish storage rack above the three compartment sink was unlabeled as to it's contents
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Shelving throughout the facility was made of porous wood and not smooth and easily cleanable.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: Foam absorbent mats lined the floor in the front service area.
10/12/2015 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: Employees were observed using hand sinks for dumping waste, filing containers, and other uses.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The pastry case was soiled with crumbs.
10/14/2014 Inspection, Critical Item
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: Half eaten employee food and uncovered beverages were on the back food preparation counter.
05/08/2014 Inspection, Follow-Up
04/22/2014 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee donned gloves without first washing her hands.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An uncovered employee beverage was stored on the back kitchen counter.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Whipped cream in the front glass door refrigerator was 56°F.
03f - Critical
Food Temperature Control: Food thermometer (probe type)
Inspector Comments: A working food probe thermometer was not available on site.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: A sanitizer spray bottle was not labeled.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: A non-commercial toaster oven was present in the back kitchen.
05/28/2013 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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