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 Comfort Suites Denver South
Business Name Comfort Suites Denver South
Address 7060 E County Line Rd
Highlands Ranch, CO 80126-3941
Phone 303-770-5400

Inspection Details
07/14/2022 Inspection, Routine
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 7-201.11 Separation-Storage (P) - Numerous chemical spray bottles were stored above boxes of powdered pancake mix near the three compartment sink. Corrective action: The person in charge moved the chemical spray bottles to the bottom shelf.
39 - Good Retail Practices
Contamination prevented during food preparation, storage & display
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C) - Ready to eat apples were stored unprotected from contamination in a basket in the service area.
48 - Good Retail Practices
Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments: 4-303.11 Cleaning Agents and Sanitizers, Availability (Pf) - Quaternary ammonium test strips were not available at the facility. Corrective action: Obtain immediately.
02/05/2019 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) Facility staff did not have a procedure for clean up of vomit or diarrhea. TCHD provided a clean up procedure to staff.
38 - Good Retail Practices
Insects, rodents, & animals not present
Inspector Comments: 6-202.13 Insect Control Devices, Design and Installation (C) A fly swatter was observed stored in the kitchen area.
02/10/2017 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: Multiple items were stored in and on top of the hand sink.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Waffle mix (81°F) being held at room temperature was not labeled with a discard time.
02/10/2015 Inspection, Follow-Up
02/02/2015 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: A milk jug and other items were stored in the hand sink.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An unapproved screw-top employee beverage was stored on the 3-compartment sink drainboard.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Sausage on the buffet line was 100°F.
02/07/2014 Inspection, Follow-Up
01/30/2014 Inspection, Routine
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An employee beverage with a screw cap was present by food items in the stainless steel refrigerator.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Eggs and yogurt in the white refrigerator were 47-53°F.
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: A y-valve with shutoffs was present downstream of the atmospheric vacuum breaker on the mop sink faucet.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Apples on display in the customer area were not wrapped.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: A domestic blender was present in the customer area cabinets.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Pieces of bare wood were used to level coffee pots on the bottom shelf of the wire rack.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: ASSE 1022 dual check valves were not provided on the water lines supplying both the coffee and the juice machines.
03/08/2013 Inspection, Follow-Up
02/21/2013 Inspection, Routine
02/16/2012 Inspection, Routine
03/10/2011 Inspection, Follow-Up
03/03/2011 Inspection, Routine
03/10/2010 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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