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 33856
Business Name Taco Bell 33856
Address 4901 E 60th Ave
Commerce City, CO 80022-3201
Phone 303-288-7712

Inspection Details
06/14/2021 Inspection, Routine
01 - Foodborne Illness Risk Factors
Person in charge present, demonstrates knowledge, and performs duties
Inspector Comments: 2-101.11 Assignment (Pf) A person in charge was not designated by the facility/permit holder. Corrective action: The inspector educated the staff on having a person in charge present and designated one of the food preparation employees the person in charge for the purposes of the inspection.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-304.15(A) Gloves, Use Limitation (P) Two employees at the food preparation line used the same gloves to clean food-contact surfaces with sanitizer then to prepare and touch ready-to-eat foods. Corrective action: The inspector educated the person in charge to monitor employees so that they change gloves between tasks.
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) Chicken chalupa shells (98-103°F) in the hot holding cabinet above the food preparation line was less than 135°F. Corrective action: The inspector educated the person in charge on following hot holding temperatures and the person in charge discarded the food.
02/04/2020 Inspection, Follow-Up
01/31/2020 Inspection, Routine
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: The gaskets of the reach-in freezer at the food preparation area were soiled with food debris.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: The exterior of the soda dispenser in the dinning area was soiled with soda buildup.
50 - Good Retail Practices
Hot & cold water available; adequate pressure
Inspector Comments: Hot water was not provided to any sink at the facility. Corrective Action: Operator turned water heater on as it was observed off at the time of inspection. The water reached required hot temperatures before inspector left the facility.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: A water line was leaking from the ceiling by the drive-thru window.
53 - Good Retail Practices
Toilet facilities: properly constructed, supplied, & cleaned
Inspector Comments: The womens toilet was observed clogged and soiled with feces. Corrective Action: the toilet was cleaned by an employee at the time of inspection. Procedures for cleaning vomit and diarrhea were reviewed with operator.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: Trash was accumulated on the floor under the dry storage shelves.
03/18/2019 Inspection, Follow-Up
03/18/2019 Inspection, Follow-Up
03/06/2019 Inspection, Routine
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: 5-204.12 Backflow Prevention Device, Location (C) A shutoff valve was located downstream of the Atmospheric Vacuum Breaker at the mop sink. 5-202.13 Backflow Prevention, Air Gap (P) The sprayer in the three compartment sink was hanging below the flood.
03/22/2018 Inspection, Routine
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The walls throughout the facility were soiled with food debris (soda syrup, sauces, etc). The floor drain between the soda machine and the icee machine in the kitchen was soiled with a build up of grime. The floors in the back under the soda syrup shelves were soiled with debris.
14i - Non-Critical
Physical Facilities: Restroom facilities
Inspector Comments: The men's restroom toilet tank top and handle were not installed on the toilet.
12/08/2017 Inspection, First Operational

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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