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 Cafe One
Business Name Cafe One
Address 5251 DTC Pkwy
Greenwood Village, CO 80111-2751
Phone 303-770-9997

Inspection Details
03/02/2020 Inspection, Routine
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) - Raw chicken was stored on the top shelf above ready-to-eat leafy greens in the tall reach-in refrigerator in the back near the mop sink. A cutting board were active food preparation was occurring was stored on the dirty side of the three compartment sink. Corrective Action: Raw chicken was relocated and education was provided regarding cross contamination.
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) - The following items located on the salad bar were not maintained at 41°F or below: sliced lettuce (51°F), pasta salad (50°F), cooked chicken (52°F), potato salad (50°F). A bag of sliced deli meat stored on top of a stove burner near the back preparation table measured 78°F. Corrective Action: Facility instructed to either fix the unit, use ice to keep the products cold, or develop Time as a Public Health Control plan for keeping foods out for 4 hours and then discarding the product after. Facility decided to use TAAPHC.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: "3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) - Foods that were considered in need of time/temperature control, were ready-to eat, and were kept for longer than 24 hours were not marked with a discard date of 7 days. Corrective Action: Facility was provided guidance and instructed to begin date marking procedures.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) - The handles on the reach-in refrigerators on the sandwich preparation line were soiled with food residues. The exterior cabinets and their handles were soiled with food residues.
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: 4-301.14 Ventilation Hood Systems, Adequacy (C) - A flat top stove was present without a ventilation hood to prevent grease accumulation.
08/27/2019 Inspection, Follow-Up
08/14/2019 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) - The facility was not able to provide proof that a Certified Food Protection Manager was associated with the establishment. Corrective Action: Facility to provide a Certified Food Protection Manager certificate from an approved place to the inspector within 90 days. Handout on approved classes provided.
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) - A written procedure for the clean-up of vomit / diarrheal events was not accessible during time of inspection. Corrective Action: Print and keep a copy of document provided by inspector.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.14 Handwashing Signage (C) - A sign that states that employees must wash hands was not provided to hand sink.
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) - Cooked chicken, ham, turkey measured 55-58°F in the sandwich prep cooler.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: "3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) - Foods, such as cooked chicken, deli meats, leftover soups, etc. that were considered in need of time/temperature control, were ready-to eat, and were kept for longer then 24 hours were not marked with a discard date of 7 days. Corrective Action: Facility was provided guidance and instructed to begin date marking procedures.
08/29/2018 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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