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 Victory Prep Academy
Business Name Victory Prep Academy
Address 5701 Quebec St
Commerce City, CO 80022-4821
Phone

Inspection Details
02/25/2020 Inspection, Routine
02/20/2019 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) At least one employee at the facility did not have a food safety manager certification.
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) Procedures for cleaning vomit or diarrhea incidents were not available at the facility. Procedures were explained to staff at the time of inspection and emailed to kitchen manager.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.14 Handwashing Signage (C) Hand sinks were not equipped with required signage.
13 - Foodborne Illness Risk Factors
Food in good condition, safe, & unadulterated
Inspector Comments: 3-202.15 Package Integrity (Pf)
03/16/2018 Inspection, Follow-Up
03/12/2018 Inspection, Follow-Up
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Shredded lettuce at the salad bar was 51°F. Salad mix at the salad bar was 51°F. Diced tomatoes at the salad bar were 53°F. Keep all potentially hazardous foods at the salad bar at 41°F or less. A follow up will be performed on 3/16/18.
02/27/2018 Inspection, Routine
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Hard boiled eggs in the salad bar were 54°F. Salad mix in the salad bar was 47°F.
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: The sprayer above the garbage disposal was hanging below the flood rim.
14b - Non-Critical
Physical Facilities: Garbage and refuse
Inspector Comments: The outside dumpster lids were left open.
02/16/2017 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee in the kitchen was observed donning gloves without first washing their hands.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An unapproved twist top employee beverage was observed in the hot holding unit by the staff break room.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: A non-commercial grade blender and hand mixer were observed in the back kitchen area.
14b - Non-Critical
Physical Facilities: Garbage and refuse
Inspector Comments: The outside dumpster lids were left open.
02/22/2016 Inspection, Routine
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Grated cheese was 48°F and cottage cheese was 47F° in the salad bar.
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: The maximum water temperature supplied to the kitchen entrance hand sink was 83°.
09a - Non-Critical
Food Labeling, Food Protection: Original container, properly labeled
Inspector Comments: A Ziplock bag of spices on the spice shelf was not labeled as to its contents.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The table-mounted can opener frame was rusted. A non-commercial grade blender was present on the food prep table. The wooden baking table was not sealed to the wall, and did not have wheels.
12d - Non-Critical
Cleaning Of Equipment & Utensils: Wiping cloths
Inspector Comments: The concentration of quaternary ammonia sanitizing solution was less than 100 ppm, in the wiping cloth bucket by the hot line.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: A few food containers on the shelf above the food prep sink were stored upright and uncovered.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: Two light bulbs in the ventilation hood did not function.
03/20/2015 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: Wiping cloths were observed hanging off of several hand sinks throughout the facility.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: Several employee beverages on the far back preparation table were stored next to food. An unapproved twist-top employee beverage was stored on the storage shelf below steam table.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: Ice build-up was present in the milk reach-in cooler.
13c - Non-Critical
Utensils, Single-Service Articles: No reuse of single-service articles
Inspector Comments: Several single-service containers were reused throughout the facility.
01/27/2015 Inspection, Follow-Up
01/15/2015 Inspection, Follow-Up
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: The metered hand sink did not reach a temperature of 100°F in the employee restroom.
12/17/2014 Inspection, First Operational

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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