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 USA Food and Gas
Business Name USA Food and Gas
Address 1720 E 112th Ave
Northglenn, CO 80233-3206
Phone 303-452-6660

Inspection Details
04/13/2020 Inspection, Education
01/02/2019 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): The facility was not using the proper strength of chlorine bleach to clean up after vomit/fecal events. Corrected by educating on proper concentration of disinfectant.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.12 Hand Drying Provision (Pf): There were no paper towels at the dish washing area hand sink. Corrected by placing paper towels at this sink. 6-301.14 Handwashing Signage (C): There were no signs at the hand sinks in the store or in the restroom that told employees to wash their hands.
19 - Foodborne Illness Risk Factors
Proper reheating procedures for hot holding
Inspector Comments: 3-403.11 Reheating for Hot Holding (P): Hot dogs (130°F) and taquitos (112-120°F) on the roller grill were not reheated to 135°F within two hours. Corrected by instructing employee to quickly reheat these items.
36 - Good Retail Practices
Thermometer provided & accurate
Inspector Comments: 4-502.11(B) Good Repair and Calibration (Pf): The food probe thermometer measured 23°F in a 32°F ice bath. Corrected by calibrating thermometer.
48 - Good Retail Practices
Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf): The facility did not have chlorine sanitizer test strips.
02/13/2017 Inspection, Follow-Up
02/10/2017 Inspection, Follow-Up
02/03/2017 Inspection, Routine
03f - Critical
Food Temperature Control: Food thermometer (probe type)
Inspector Comments: The food probe thermometer read 48°F in a 32°F ice bath.
06b - Critical, Food Borne Illness Risk
Hand Washing: Accessible
Inspector Comments: The warewashing area hand sink was blocked by soda trays.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: Paper towels were not provided at the warewashing area hand sink.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Raw shell eggs in the walk-in refrigerator were stored above milk and juice; facility was instructed to place eggs on bottom shelf.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The north-side shelves in the walk-in refrigerator were soiled with mold. The interior surfaces of the service area trash compartment were soiled with grime. The interior of the cabinet under the slushee machine was soiled with syrup residue. The novelty ice cream chest freezer was soiled with ice accumulation. The shelves of the reach-in freezer in the warewashing area were soiled with ice accumulation.
13b - Non-Critical
Utensils, Single-Service Articles: Single service articles stored, used
Inspector Comments: Several boxes of single-service items in the garage were stored on the floor.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The warewashing area hand sink was slow to drain (correct by 2/8/17). The mop sink hot water faucet was leaking when in use.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The walls in the walk-in refrigerator were soiled with mold and grime. The restroom ceiling vent was soiled with dust.
14g - Non-Critical
Physical Facilities: Premises maintained
Inspector Comments: A gap greater than 1/4 inch was observed between the garage door and floor.
10/15/2014 Inspection, Routine
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Bean and Cheese burritos were 119°F in the glass door hot hold box. Unit adjusted at time of inspection.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Several door gaskets were torn on the customer reach in beverage doors.
10/03/2013 Inspection, Follow-Up
09/30/2013 Inspection, Routine
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Various burritos were 125-130°F in the hot holding unit.
06b - Critical, Food Borne Illness Risk
Hand Washing: Accessible
Inspector Comments: Several empty cans were stored in the warewashing area handsink making it inaccessible for handwashing.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: Soap and paper towels were not readily available at the warewashing area handsink.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The raw wood shelves in the walk-in cooler were not smooth and easily cleanable. The fan guards in the walk-in cooler were rusted.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: Ice build-up was present in the standing reach-in freezer. Ice build-up was present in the ice cream reach-in freezer.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor coving by the soda machine area was torn. The floor near the 3-compartment sink was soiled with debris.
11/16/2012 Inspection, Follow-Up
11/09/2012 Inspection, Follow-Up
11/02/2012 Inspection, Routine
11/07/2011 Inspection, Routine
11/10/2010 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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