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 Quiznos 6751
Business Name Quiznos
Address 8426 Pearl St
Thornton, CO 80229-4805
Phone 303-288-3211

Inspection Details
03/03/2022 Inspection, Routine
01 - Foodborne Illness Risk Factors
Person in charge present, demonstrates knowledge, and performs duties
Inspector Comments: The person in charge did not demonstrate adequate food safety knowledge in regards to cold holding temperatures. Corrective Action: Discussed temperature requirements.
08 - Foodborne Illness Risk Factors
Hands clean & properly washed
Inspector Comments: An employee donned gloves and made a sandwich at the service line after handling a dirty rug and did not wash her hands in between. Corrective action: The inspector reviewed proper hand washing times with the person in charge.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: The person in charge stated that food contact surfaces (tongs, knives and spatulas) were cleaned once daily instead of once in 4 hours. Corrective Action: The inspector informed the operator that food contact surfaces should be cleaned throughout the day at least every 4 hours.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: The following food items in the cold holding unit were stored above 41°F: tomatoes (47°F), ranch (51°F), cut lettuce (49°F), lobster and seafood salad mix (47°F),and apple harvest chicken salad (49°F). Corrective Action: The above food items were voluntarily discarded (see voluntary condemnation).
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: Date marking was not being used for required foods in the walk in refrigerator. Corrective Action: Date marking was extensively discussed with operator.
40 - Good Retail Practices
Personal cleanliness
Inspector Comments: An employee was wearing long artificial fingernails without intact gloves while working with exposed food.

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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