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 Eagle Bend Marketplace
Business Name Eagle Bend Marketplace
Address 22691 E Aurora Pkwy
Aurora, CO 80016-6088
Phone 720-726-4549

Inspection Details
05/09/2022 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) There was no Certified Food Protection Manager associated with the facility upon inspection.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) There was no sanitizer available at the dish machine in the ware washing area. Sanitizer being used in the preparation area tested below 50 PPM chlorine. Corrective Action: Staff will contact Eco Lab for the dish machine. Staff remade sanitizer to test at 50 PPM chlorine. 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf) Ice machine in the kitchen area across from the walk in refrigerator was soiled on the interior of machine. Corrective Action: Staff will empty ice and wash, rinse and sanitize the ice machine.
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 in the cold top measured above 41 degrees F; Sliced tomatoes 56 degrees F, shredded Cheese 56 degrees F, diced ham 58-61 degrees F, diced tomatoes 53 degrees F, pooled eggs 53 degrees F and spinach 58 degrees F. Corrective Action: Staff disposed the items.
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) The following items were not date marked with an open or use by date; Diced ham, diced tomatoes, cut tomatoes, shredded cheese, cooked sausage, and spinach in the cold top. Deli meat in the cook line drawer and milk in the beverage station reach in refrigerator. Corrective Action: Staff will continue to date mark all required items.
25 - Foodborne Illness Risk Factors
Consumer advisory provided for raw/undercooked food
Inspector Comments: 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf) The menu at the facility was missing part of the consumer advisory. Corrective Action: Manager will include this information on all menus.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 7-209.11 Storage-Other Personal Care Items (C) Employee cell phone was stored on a cutting board in the preparation area.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) Dish cloths throughout the facility were not stored in sanitizer.
48 - Good Retail Practices
Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf) There were no sanitizer test strips available at the facility at the time of inspection. Corrective Action: Manager will purchase test strips.

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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