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 Zona Cero Lounge
Business Name Zona Cero Lounge
Address 8980 Federal Blvd
Federal Heights, CO 80260-5819
Phone 720-443-8131

Inspection Details
03/31/2020 Inspection, Education
10/03/2019 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: The restaurant did not have a certified food protection manager.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: Paper towels were not available in the bar hand sink. The hand sinks in the kitchen and bar did not have signs that told employees to wash their hands. Corrective Action: Paper towels were restocked by the operator.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: Raw meat in the two door refrigerator was stored above ready to eat food. Corrective Action: Operator relocated the raw meat to an approved location.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: Dirty utensils were stored with clean utensils in a rack near the three compartment sink. Corrective Action: The person in charge segregated the clean and dirty utensils.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: Date marking was not being used for required foods in the two door refrigerator. Corrective Action: date marking was extensively discussed with operator.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: A chemical spray bottle near the grill line was not labeled. Corrective action: The chemical spray bottle was labeled.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: The following non food contact surfaces were soiled: the heating cabinet near the grill line and the soda nozzle holder.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: The spray nozzle on the three compartment sink did not hang at least two inches above the flood rim.
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: The ceiling vent openings were soiled with dust and debris.
11/02/2018 Inspection, Routine
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: Paper towels were not available to the hand sink at the entrance of the bar. Staff restocked it with paper towels.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: A bulk chemical container was not labeled as to its contents. Staff disposed of the chemical container.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: A non-commercial grade blender was observed in the kitchen.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The interior of the two-door sliding refrigerator at the entrance of the bar was soiled with a rust-like substance. Plastic wrap that was not smooth and easily cleanable was covering the fryer in the kitchen.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The interior of the two-door refrigerator at the end of the bar was soiled with food residue.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor under the two door refrigerator at the entrance of the bar was soiled with food residue.
08/24/2018 Inspection, Follow-Up
07/13/2018 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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