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 Vanguard Classical School
Business Name Vanguard Classical School
Address 17101 E Ohio Dr
Aurora, CO 80017-3878
Phone 303-338-4110

Inspection Details
10/25/2019 Inspection, Follow-Up
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: The hot water at the warewashing area and employee restroom hand sinks did not reach at least 100°F.
10/04/2019 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: The hot water at the hand sink located in the ware washing area only reached 86°F. The hot water at the hand sink located in the employee restroom only reached 63°F. (Hot water at a hand sink must reach at least 100°F).
11/28/2018 Inspection, Routine
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: Holes were present in the wall in the dish washing area.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: A light was observed non-functioning in the walk in refrigerator.
12/14/2017 Inspection, Routine
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: No paper towels were provided at the hand sink next to the back food preparation table outside of the mop sink room.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The can opener in the back food preparation table outside of the mop sink room was soiled with food debris.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The ventilation hood system above the cook line reach-in ovens was dusty.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The sprayer head had a leak held in place by single use plastic bags and single use cloths next to the large dishwasher in the ware washing area.
14b - Non-Critical
Physical Facilities: Garbage and refuse
Inspector Comments: The outside garbage container had a two lids and was not covered.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The ceiling vent above the large dishwasher in the ware washing area was dusty.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: All light bulbs in the ventilation hood system above the cook line reach-in ovens were not operating. Light bulbs inside the walk-in refrigerator above the condensing unit were not operating.
01/06/2017 Inspection, Follow-Up
04b - Critical
Sanitation: Mechanical
Inspector Comments: Dishes in the dish machine failed to reach a 160°F minimum surface temperature for proper sanitization.
12/15/2016 Inspection, Follow-Up
04b - Critical
Sanitation: Mechanical
Inspector Comments: Dishes in the dish machine failed to reach a 160°F minimum surface temperature for proper sanitziation.
12/09/2016 Inspection, Routine
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An employee beverage was observed stored on top of the milk refrigerator by the serving line.
04b - Critical
Sanitation: Mechanical
Inspector Comments: Dishes in the dish machine failed to reach a 160°F minimum surface temperature for proper santiziation.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: Cutting boards on the storage rack by the walk-in refrigerator were deeply grooved.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: Oven mitts stored on top of the oven were soiled with debris.
12/17/2015 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: The following dented cans were stored with wholesome cans at the dry storage room can racks: three tropical food salad cans, one can of pizza sauce, two cans of sliced yellow cling peaches, and one can of diced pears.
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee at the north cook line hand sink was observed washing their hands for less than twenty seconds.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The ventilation hoods at the cook line pull-up ovens were dusty and soiled with debris. Several door gaskets at the cook line coolers and reach in refrigerators were soiled with food debris.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Metal pans stored under the front counter food preparation table were stored wet and nested.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: A light bulb was observed not operational at the cook line ventilation hoods.
01/16/2015 Inspection, Follow-Up
12/18/2014 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee was observed using gloved hands to pick up trash off the floor, and then went back to food preparation without first disposing gloves. An employee was observed handling dirty dish rags and then put away clean dishes without first washing hands.
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: A shut-ff was present down stream of the atmospheric vacuum breaker on the mop sink.
14b - Non-Critical
Physical Facilities: Garbage and refuse
Inspector Comments: Trash cans were not provided near the kitchen hand sinks.

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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