TCHD Health Inspections

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	Varsity Inn The
Business Name	Varsity Inn The
Address	7500 S University Blvd Centennial, CO 80122-3168
Phone	303-738-8282

Inspection Details

10/15/2021 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) An employee associated with the facility did not have a food manager certificate.
13 - Foodborne Illness Risk Factors
Food in good condition, safe, & unadulterated
Inspector Comments: 3-101.11 Safe, Unadulterated and Honestly Presented (P) A bottle of Irish whiskey was adulterated with an insect. Staff discarded the bottle. 3-202.15 Package Integrity (Pf) Dented cans of jalepenos were stored with wholesome cans in the dry storage area. Staff moved the dented cans away from the can rack.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Preportioned precooked bags of pizza chicken and sausage measured 45°F in the cold hold drawer in the cook line area. Staff iced the bin of consumer items.
38 - Good Retail Practices
Insects, rodents, & animals not present
Inspector Comments: 6-202.15 Outer Openings, Protected (C) The kitchen outer opening was fully opened not protecting the facility from pest entry.

02/18/2020 Inspection, Routine
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) A wiping cloth was stored outside the sanitizer bucket in the bar area.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C) The walls and ceiling tiles were stained around the pizza oven in the cook line area.

02/13/2019 Inspection, Routine
13 - Foodborne Illness Risk Factors
Food in good condition, safe, & unadulterated
Inspector Comments: 3-101.11 Safe, Unadulterated and Honestly Presented (P) A single lime covered with a mold like substances was stored in the walk in refrigerator in the kitchen. Staff discarded the lime.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) A wiping cloth was not stored in a chemical solution while not in use on the left cold top in the cook line.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-202.16 Nonfood-Contact Surfaces (C) A gasket was torn on the right cold top refrigerator door in the cook line area.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-201.12 Floors, Walls, and Ceilings, Utility Lines (C) The base coving was missing and had holes present along the ice machine in the cook line are and around the mop sink in the ware wash area.

02/28/2018 Inspection, Follow-Up

02/14/2018 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: A moldy tomato was stored with wholesome tomatoes in the cold top refrigerator. A bottle of liquor in the bar was adulterated with an unknown item. Action Item: Tomato and liquor bottle were discarded.
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: A hose was present on a threaded faucet that lacked an atmospheric vacuum breaker.
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Rodent droppings were present on the water heater closet floor.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The caulking of the warewashing area sprayer sink was moldy.
14b - Non-Critical
Physical Facilities: Garbage and refuse
Inspector Comments: The dumpster plug was missing.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: Several floor tiles in the bar were missing.
14g - Non-Critical
Physical Facilities: Premises maintained
Inspector Comments: The back exit door had a gap of greater than 1/4 inch between the door and the floor.

02/23/2017 Inspection, Routine
09a - Non-Critical
Food Labeling, Food Protection: Original container, properly labeled
Inspector Comments: A bucket stored on the dry storage rack in the very back storage was labeled incorrectly.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: Tongs were stored hanging from oven doors on the cook line.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: Coving throughout the kitchen was in poor repair. The wall behind the fryers was in poor repair. The floors beneath bar equipment was heavily soiled.

02/29/2016 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: *2-403 Employees observed not handwashing when required (e.g. between glove changes).
04b - Critical
Sanitation: Mechanical
Inspector Comments: The dish machine failed to provide 50-200 ppm chlorine sanitizer after the final rinse.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: The lid on the flour bin was repaired with tape.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor cove in the kitchen was in poor repair.

03/24/2015 Inspection, Routine
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An uncovered employee beverage was stored above customer food and with glassware in the kitchen.
14i - Non-Critical
Physical Facilities: Restroom facilities
Inspector Comments: The employee restroom door was not self-closing. The employee restroom door knob was missing.

03/26/2014 Inspection, Follow-Up

03/18/2014 Inspection, Follow-Up
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: 3/18/14 An atmospheric vacuum breaker was not provided on the threaded hose bib with hose attached on the West end of the kitchen.

03/05/2014 Inspection, Routine
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: In the steam table: broccoli soup was 130°F, meatballs were 127°F.
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: An atmospheric vacuum breaker was not provided on the threaded hose bib with hose attached on the West end of the kitchen.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The caulking on the sprayer sink drainboard had mold present. The right door gasket on the East cookline cold-top was torn.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The door gaskets on the refrigerator below the dough machine were soiled. The right door gasket on the East cookline cold-top was soiled. The door gasket on the single-door bar refrigerator was soiled.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Pans and plastic containers were stacked wet in the ware washing area.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: The scoop handle in the bulk sugar in the kitchen was stored in contact with the product.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: An ASSE 1022 dual check valve was not provided on the water line supplying the kitchen coffee machine. The mop sink was not completely caulked to the wall.
14b - Non-Critical
Physical Facilities: Garbage and refuse
Inspector Comments: The dumpster lid was left in the open position.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The wall to the right of the ice machine was in poor repair. Some areas of the bar floor were not smooth/easily cleanable. Some wall tiles behind the dish machine were missing. The wall above the employee restroom hand sink was in poor repair.