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 Venus Event Center
Business Name Venus Event Center
Address 7150 Ivy St
Commerce City, CO 80022-1983
Phone 720-979-2001

Inspection Details
09/24/2021 Inspection, Follow-Up
09/21/2021 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) The person in charge could not provide a certified food protection manager certificate.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) The foot pedal for the hot water valve at the kitchen hand washing sink was stuck, rendering the hot water inaccessible. Corrective action: Follow-up will be conducted on September 24th to ensure violation is corrected.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: 3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) A jug of milk (expiration date of September 18th) in the walk-in refrigerator was held past its expiration date. Corrective action: the above item was discarded (see voluntary condemnation).
10/31/2019 Inspection, Follow-Up
10/30/2019 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: The facility did not have at least one employee with a food safety manager certification.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: The hand sink at the kitchen was not operational. The hand sink at the kitchen was not accessible as it was blocked and used as storage for cleaning supplies. Hand sinks were not equipped with signs to remind employees to wash hands. Soap and paper towels were not provided to the hand sink at the bar.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: A chemical spray bottle stored at the kitchen was not labeled as to its content.
50 - Good Retail Practices
Hot & cold water available; adequate pressure
Inspector Comments: The water in the three compartment sink at the bar did not have enough pressure to be used.
10/18/2018 Inspection, Routine
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Aluminum foil was used to line shelves in the wood cabinet at the cook line.
11c - Non-Critical
Testing Devices: Chemical test kits provided and accessible
Inspector Comments: Test strips were not available at the facility at the time of inspection.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The base coving at the corner by the fryer at the cook line was in disrepair.
10/31/2017 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: Dried, room temperature raw shell eggs were stored in the cabinet next to the fryer.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: Soap was not readily available at the bar hand sink. Soap and paper towels were not readily available at the kitchen hand sink.
12d - Non-Critical
Cleaning Of Equipment & Utensils: Wiping cloths
Inspector Comments: A wiping cloth at the food preparation sink was not stored in a sanitizer solution.
14b - Non-Critical
Physical Facilities: Garbage and refuse
Inspector Comments: Trash cans at the bar and in the kitchen were unlined.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: A tile of base coving by the fryer in the kitchen was in disrepair.
05/26/2017 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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