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 Taco Bell 33873
Business Name Taco Bell 33873
Address 2717 W Belleview Ave
Littleton, CO 80123-2953
Phone 720-490-1331

Inspection Details
11/08/2021 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) -A scraping tool and cleaning bottle sprayer were observed being stored in the handwashing sink next to the three compartment sink. Corrective action: education was provided on only using handwashing sinks for hand washing.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) -A wiping cloth was observed being stored in a sanitizing solution that measured below 200 ppm quaternary ammonium concentration next to the warmer on the cooks line.
04/09/2020 Inspection, Education
09/13/2019 Inspection, Routine
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 was not available upon request for the clean up of vomit or diarrhea. Corrective action: A written vomit and diarrhea procedure was provided by TCHD.
08 - Foodborne Illness Risk Factors
Hands clean & properly washed
Inspector Comments: 2-301.14 When to Wash (P) - An employee was observed using their phone and returning to food preparation without first removing their gloves, washing their hands, and donning new gloves. An employee was observed handling single service items and serving drinks at the drive through window after returning from a smoke break without first washing their hands. Corrective action: Education was provided on when to wash hands.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.11 Handwashing Cleanser, Availability (Pf) - The handwashing sink next to the three-basin sink did not have any soap. Corrective action: Manager replaced the soap in the dispenser. 6-301.14 Handwashing Signage (C) - The handwashing sinks throughout the kitchen were not provided with signage prompting employees to wash hands.
36 - Good Retail Practices
Thermometer provided & accurate
Inspector Comments: 4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy (Pf) - Ambient air thermometers were not provided for either of the cold top reach-in refrigerators on the food preparation line. The ambient air thermometer display for the walk-in refrigerator was not functioning. Corrective action: Manager will obtain ambient air thermometers for the reach in refrigerators and the walk in refrigerator.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) - Wiping cloths were being stored in a sanitizing bucket with a solution that measured below 200ppm quaternary ammonium residual concentration next to the cold top refrigerator.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: 4-903.12 Prohibitions (C) - A knife was found soiled with food debris and stored with clean knives in the wall mounted knife rack near the deep fryers.
45 - Good Retail Practices
Single-use / single-service articles: properly stored & used
Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C) - Single use lids, cups, and containers were being stored on the ground in the dry storage area.
54 - Good Retail Practices
Garbage & refuse properly disposed; facilities maintained
Inspector Comments: 5-501.113 Covering Receptacles (C) - The lids of the garbage receptacles were not closed.
11/28/2018 Inspection, Follow-Up
11/13/2018 Inspection, Routine
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: A wye valve shut off was present downstream of the atmospheric vacuum breaker on the mop sink. The facility will attach a hose bibb vacuum breaker to the mops sink.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door gasket on the hot holding unit was in disrepair. The preparation sink was not sealed to the wall.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: A pan was soiled with food debris on the clean dish rack.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: Ice build up was present around the door of the walk-in freezer. Ice build up was present in the refrigerator below the right cook line cold top refrigerator.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Dishes were stacked wet on the clean dish rack.
11/13/2017 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: A plastic bucket was stored in the ware wash area hand sink. A plastic tray was stored in the drive through area hand sink.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Sour cream (46-60°F) in the West cook line cold top refrigerator.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: Soap was not available at the drive though area hand sink or the Men's restroom hand sink.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: Multiple pans were soiled with food debris and stored as clean on the shelf across from the three compartment sink.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The area above the taco storage shelf on the cook line was dusty/soiled with debris.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Multiple pans were stacked and stored wet on the shelf across from the three compartment sink.
14f - Non-Critical
Physical Facilities: Locker rooms
Inspector Comments: Employee personal food was stored with customer food in the East cook line hot box.

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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