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 Black Haus Tavern
Business Name Black Haus Tavern
Address 19501 E Mainstreet St
Parker, CO 80138-7408
Phone 720-299-9078

Inspection Details
02/01/2022 Inspection, Routine
09 - Foodborne Illness Risk Factors
No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed
Inspector Comments: 3-301.11 Preventing Contamination from Hands (P) -An employee was observed touching ready-to-eat cooked cauliflower with their bare hands. Corrective action: Discussed glove use with ready-to-eat foods with the person in charge.
13 - Foodborne Illness Risk Factors
Food in good condition, safe, & unadulterated
Inspector Comments: 3-202.15 Package Integrity (Pf) -Three dented cans of diced hatch green chiles were stored with wholesome cans on the dry storage rack across from the coffee station. Corrective action: The person in charge discarded the cans. See voluntary condemnation.
14 - Foodborne Illness Risk Factors
Required records available: shellstock tags, parasite destruction
Inspector Comments: 3-402.12 Records, Creation, & Retention (Pf) -The facility could not provide parasite destruction records for their salmon that is served raw or undercooked. Corrective action: Discussed obtaining parasite destruction records from the supplier and keeping them on-site with the person in charge.
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 measured greater than 41°F in the cold top two door reach-in refrigerator to the left of the service window: garlic aoili (60°F), mustard aoili (51°F), siracha aoili (58°F), ranch (54°F), cotija sauce (58°F). Corrective action: The person in charge discarded the galic aoili, mustard aoili, siracha aoili, ranch, and cotija sauce. -Soy marinade (49°F) in the cold top three door reach-in refrigerator across from the fryers measured greater than 41°F. Corrective action: The person in charge discarded the marinade.
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) -Champagne vinaigrette in the cold top two door reach-in refrigerator across from the grill was stored past its seven-day date mark. Corrective action: The person in charge discarded the vinaigrette.
25 - Foodborne Illness Risk Factors
Consumer advisory provided for raw/undercooked food
Inspector Comments: 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf) -The consumer advisory did not have a disclosure statement or asterisks to indicate which items are served raw or undercooked. Corrective action: A consumer advisory handout was provided to the person in charge.
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 stored above the three compartment sink was not labeled as to its contents. Corrective action: The person in charge labeled the bottle.
39 - Good Retail Practices
Contamination prevented during food preparation, storage & display
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C) -Coffee filters were unprotected from contamination above the coffee machine.
48 - Good Retail Practices
Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments: 4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing (Pf) -The facility did not have high temperature test strips or a high temperature measuring device to measure the sanitizing cycle of the dish machine in the bar area. Corrective action: Discussed purchasing test strips with the person in charge.
03/03/2021 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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