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 Old West BBQ
Business Name Old West Bar B Que
Address 107 Wolfensberger Rd
Castle Rock, CO 80109-1566
Phone 303-660-6340

Inspection Details
08/20/2021 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) The facility could not provide a certified food protection manger certificate. Corrective action: Provided Certified Food Protection Manager Certificate handout to the person in charge.
13 - Foodborne Illness Risk Factors
Food in good condition, safe, & unadulterated
Inspector Comments: 3-202.15 Package Integrity (Pf) Two dented cans of peaches were stored with wholesome cans on the dry storage rack. Corrective action: The person in charge moved the dented cans for returned service.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Raw bacon was stored over ready-to-eat foods in the walk in refrigerator. Corrective action: The person in charge moved the raw bacon for proper storage to prevent cross contamination.
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) The facility did not have a date marking system. Corrective action: Suggested a date marking system process to the person in charge and provided educational handout on date marking requirements.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf) A chemical spray bottle near the mop sink was not labeled as to its contents. Corrective action: The person in charge labeled the spray bottle as to its contents immediately.
35 - Good Retail Practices
Approved thawing methods used
Inspector Comments: 3-501.13 Thawing (C) Beef was improperly thawing at room temperature on top of the reach in freezer in the dry storage area. Corrective action: Explained approved thawing methods to the person in charge and the beef was moved into the walk in refrigerator.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C) Tin foil, that is not smooth and easily cleanable, was lining the bottom shelf of the stove.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: 5-202.13 Backflow Prevention, Air Gap (P) The sprayer on the food preparation sink was not at least one inch above the flood rim. Corrective action: Educated the person in charge that the sprayer needs to be at least one inch above the flood rim to prevent backflow contamination of the sink.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C) The caulking on the food preparation sink was soiled. The floor underneath the ice machine was soiled. The ceiling above the oven was soiled.
04/15/2021 Inspection, Education
01/31/2020 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) - A Certified Food Protection Manager course has not been completed for the facility.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) - Raw ground beef was stored on top of a can of green beans and above bread in the walk-in refrigerator. Corrective action: The person in charge moved the raw ground been to an approved location.
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) - Date marking was not utilized for time/temperature control for safety foods throughout the facility. Corrective action: The inspector provided a handout with guidance.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf) - Chemical spray bottles near the mop sink were not labeled as to their contents. - Chemical spray bottles below the sink across from the point of sale area were not labeled as to their contents. Corrective action: Ensure all chemical spray bottles are labeled as to their contents.
37 - Good Retail Practices
Food properly labeled; original container
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C) - Bulk containers of flour and sugar in the preparation area were not labeled as to their contents.
39 - Good Retail Practices
Contamination prevented during food preparation, storage & display
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C) - Boxes of pork shoulder were stored on the floor in the walk-in refrigerator.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-201.11 Equipment and Utensils-Durability and Strength (C) - Flour and sugar were stored in non-commercial containers in the back preparation area. 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C) - The caulking on the three compartment sink was torn. - The caulking on the hand sinks in the men's and women's restrooms was torn. - The caulking at the base of the toilets in the men's and women's restrooms was torn. 4-501.11 Good Repair and Proper Adjustment-Equipment (C) - The can opener on the three compartment sink was rusted. - Ice accumulation was present in the reach-in freezer.
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 shelves in the walk-in refrigerator were soiled. - The shelves above the mop sink were soiled. - The step stool near the point of sale area was soiled.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C) - The coving below the three compartment sink was chipped. 6-501.12 Cleaning, Frequency and Restrictions (C) - The wall below the three compartment sink was soiled. - The floor drain below the preparation sink was soiled. - The caulking on the preparation sink was soiled. - The floor below the shelving units in the walk-in refrigerator was soiled. - Water was pooled on the floor near the ice machine. - The floor drain near the drive thru window was soiled.
02/15/2019 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) A certified food protection manager was not on staff at the time of inspection. Corrective action: Inspector provided information on Certified Food Protection Manager classes.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (C) Thawing prime rib was stored next to ready to eat potatoes.
21 - Foodborne Illness Risk Factors
Proper hot holding temperatures
Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Rice in the rice cooker was 77°F. Corrective action: Discussed keeping rice 135°F or above at all times. Manager discarded rice to cook. Violation corrected on site.
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) The facility was not date marking at the time of inspection. Inspector provided date marking guidance to the operator.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: 4-602.13 Nonfood Contact Surfaces (C) The racks above the sprayer and the three compartment sink were soiled.

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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