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 Solera
Business Name Cafe Sol
Address 9049 Forsstrom Dr
Lone Tree, CO 80124-8443
Phone 303-708-0006

Inspection Details
12/20/2021 Inspection, Routine
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (Pf) The final rinse temperature of the dish machine did not reach at least 180°F at the time of the inspection. Corrective action: Follow up to occur. The facility has agreed to not produce any iced beverages until the dish machine can be serviced and either high temperature or chemical sanitizer can be confirmed.
06/08/2021 Inspection, Routine
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 were stored above 41°F in the single door reach in refrigerator behind the counter: Milk (50°F), half n half (49°F), coconut milk (50°F), almond milk (50°F), 1% lowfat milk (50°F), and oat milk (50°F). Corrective action: All items were discarded.
01/15/2020 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 has not obtained a certified food protection manager certification from an accredited program. Corrective Action: Provided the certified food protection certification hand out at the time of inspection.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (Pf) The hot water sanitizing cycle of the dish machine did not reach a minimum temperature of 160°F on the dish surface. Corrective Action: Correct immediately.
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) Commercially prepared dairy products were not date marked as to their opening date throughout the facility. Corrective Action: Discussed proper date marking with the person in charge.
01/10/2019 Inspection, Follow-Up
01/03/2019 Inspection, Routine
03 - Foodborne Illness Risk Factors
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector Comments: 2-103.11(O) Person in Charge (Pf): The facility does not have a verified employee wellness policy. Follow up to occur.
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): The facility did not have a clean up of vomit and diarrheal procedure. Follow up to occur.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.14 Handwashing Signage (C): A hand washing sign was not observed at the hand washing sink. Provide a hand washing sign at the hand sink.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: 3-501.16(B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P): Almond milk (46°F) and Soymilk (45°F) were above 41°F in the single door reach in refrigerator underneath the espresso machine. Discussed proper cold holding temperatures with the manager.
45 - Good Retail Practices
Single-use / single-service articles: properly stored & used
Inspector Comments: 4-903.11(C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C): Single service utensils were stored with their food contact surfaces exposed to contamination.
48 - Good Retail Practices
Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments: 4-303.11 Cleaning Agents and Sanitizers, Availability (Pf): A sanitizer bucket was not readily available at the time of inspection. Correct immediately. 4-302.14 Sanitizing Solutions, Testing Devices (Pf): Sanitizer test strips were not readily available at the time of inspection. Correct immediately.
12/20/2017 Inspection, Routine
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: Paper towels were not present at the designated hand sink. The inspector instructed the facility to move the paper towel dispenser next to the designated hand sink instead of the dump sink.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: A container of cosmetics was present in the reach in refrigerator next to customer food items. The inspector had the facility store the cosmetics in a different location.
01/13/2017 Inspection, Follow-Up
01/04/2017 Inspection, Follow-Up
04b - Critical
Sanitation: Mechanical
Inspector Comments: Repeat Violation: The mechanical sanitizing did not measure an adequate sanitizing temperature on the dish machine in the kitchen.
12/29/2016 Inspection, Routine
04b - Critical
Sanitation: Mechanical
Inspector Comments: The mechanical sanitizing did not measure an adequate sanitizing temperature on the dish machine in the kitchen.
07b - Critical
Pest Control: Pesticide application
Inspector Comments: A spray bottle of residential use insecticide was stored under the utility sink in the kitchen.
10/22/2015 Inspection, Routine
03f - Critical
Food Temperature Control: Food thermometer (probe type)
Inspector Comments: A properly functioning probe-type thermometer calibrated within plus or minus 2°F was not provided at the facility.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: Multiple containers storing powdered tea were not commercial grade.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: ASSE 1022 dual check valves were not present on the drip coffee machine or the espresso machine.
11/25/2014 Inspection, Follow-Up
10/22/2014 Inspection, Follow-Up
04b - Critical
Sanitation: Mechanical
Inspector Comments: REPEAT VIOLATION: The final sanitizer rinse cycle of the dish machine did not provide 180°F water.
10/16/2014 Inspection, Routine
04b - Critical
Sanitation: Mechanical
Inspector Comments: The final sanitizing rinse cycle of the dish machine did not reach 180°F.
11/08/2013 Inspection, Follow-Up
10/31/2013 Inspection, Routine
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Salad, sandwiches, and veggie wraps were 48°F in the glass refrigerator.
04b - Critical
Sanitation: Mechanical
Inspector Comments: The final sanitation rinse cycle of the dish machine did not reach the minimum 160°F.
06b - Critical, Food Borne Illness Risk
Hand Washing: Accessible
Inspector Comments: Equipment was stored on top of the handsink.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: A refrigerator labeled for non-potentially hazardous bottled beverages only was used to store potentially hazardous foods.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: The handle to a scoop in a sugar container was stored in direct contact with the food.
10/31/2013 Inspection, Follow-Up
04b - Critical
Sanitation: Mechanical
Inspector Comments: The dish machines final rinse cycle did not produce a plate temperature of at least 160°F.
11/01/2012 Inspection, Routine
01/03/2012 Inspection, Follow-Up
12/21/2011 Inspection, Follow-Up
12/07/2011 Inspection, Follow-Up
11/16/2011 Inspection, Routine
11/19/2010 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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