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 ACC Cafe
Business Name ACC Cafe
Address 5900 S Santa Fe Dr
Littleton, CO 80120-1801
Phone

Inspection Details
03/04/2019 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) An approved food protection manager certification was not available.
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) Prepared chef salads (52°) stored in bus tubs behind the service counter measured above 41°F. Per the manager, the salads had been delivered within one hour of the inspection. Corrective action: The manager moved the salads to refrigeration to rapidly chill.
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) Opened milk products held longer than 24 hours that require date marking were not marked with an opened date (Soy milk, coconut milk). Guidance on proper date marking was provided. Corrective action: Label all milk products with an opened date and use or discard within seven days.
36 - Good Retail Practices
Thermometer provided & accurate
Inspector Comments: 4-204.112 Temperature Measuring Devices-Functionality (C) An ambient air thermometer was not available in the two door reach in refrigerator in the rear storage area. Facility will install ambient air thermometers in all cold holding and hot holding equipment.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: 4-802.11 Specifications-Laundering Frequency (C) Used wiping towels were not being laundered daily.
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) Coffee filters stored on top of the coffee machine behind the service counter were not protected from contamination.
04/13/2017 Inspection, Follow-Up
04/04/2017 Inspection, Follow-Up
04b - Critical
Sanitation: Mechanical
Inspector Comments: The dish machine did not provide 50-200 ppm chlorine sanitizer residual after the final rinse.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: A spray bottle in the kitchen was not labeled.
03/24/2017 Inspection, Routine
04b - Critical
Sanitation: Mechanical
Inspector Comments: Quaternary ammonia sanitizer was connected to the dish machine. The machine specifications require chlorine or iodine.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: A chemical spray bottle was not labeled.
09a - Non-Critical
Food Labeling, Food Protection: Original container, properly labeled
Inspector Comments: Packaged food items from other retail food establishments were not labeled according to the Colorado Pure Food and Drug Law.
11a - Non-Critical
Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer
Inspector Comments: The food probe thermometer stored at the coffee bar was not accurate to within 2°F.
02/18/2015 Inspection, Routine
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Ham and cheese sandwiches were hot holding at 112°F in the hot holding unit.
04b - Critical
Sanitation: Mechanical
Inspector Comments: The dish machine quaternary ammonia sanitizer was tested below 100ppm residual.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: No paper towels were available at the back kitchen hand sink.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The three compartment sink was not adequately sealed to the wall.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The front food preparation area floor was soiled with food debris.
09/03/2014 Inspection, Follow-Up
08/20/2014 Inspection, Critical Item
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Burritos in the hot holding cabinet were 177-122°F.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Half and half was 49°F, whipped cream was 52°F stored on the counter and in the upright refrigerator.
04/02/2014 Inspection, Follow-Up
03/28/2014 Inspection, Follow-Up
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Burritos on the top 2 shelves in the hot holding cabinet were 127-129°F.
03/14/2014 Inspection, Follow-Up
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Burritos were 123-130°F on the top 2 shelves in the hot holding unit.
03/07/2014 Inspection, Routine
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: A burrito in the hot holding cabinet was 132°F.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: Soap and paper towels were not available at the hand wash sink.
08c - Critical
Poisonous Or Toxic Items: Properly used
Inspector Comments: Quaternary ammonia above 400 ppm was used to sanitize food service counters.
11c - Non-Critical
Testing Devices: Chemical test kits provided and accessible
Inspector Comments: Sanitizer test strips were not available on site.

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.

Search Again