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 Mairik Adult Day Care
Business Name Mairik Adult Day Care
Address 7255 S Havana St
Centennial, CO 80112-3887
Phone 720-280-1483

Inspection Details
02/26/2020 Inspection, Routine
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) -The dish machine failed to reach at least 50 ppm chlorine residual on the final rinse cycle. Corrective Action: The machine was primed until the correct concentration range was achieved. Staff placed a sign on the dish machine to remind staff members to prime and test the dish machine each morning prior to using. 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf) -A food grater stored with clean dishes on the rack above the three compartment sink was soiled and not clean to sight and touch. Corrective Action: Staff determined they did not need the grater and discarded it.
20 - Foodborne Illness Risk Factors
Proper cooling time and temperature
Inspector Comments: 3-501.14 Cooling (P) -A large pot of facility prepared yogurt measured 78°F after cooling overnight in the commercial tall upright reach in refrigerator. Corrective Action: Staff discarded the yogurt. Education was provided on lab testing of facility prepared yogurt to ensure product is non-TCS during fermentation process and staff will provide test results to TCHD upon completion.
38 - Good Retail Practices
Insects, rodents, & animals not present
Inspector Comments: 6-202.15 Outer Openings, Protected (C) -The facility back outer opening located in the dry storage area had a gap greater than 1/4 inch and was not maintained for pest control.
45 - Good Retail Practices
Single-use / single-service articles: properly stored & used
Inspector Comments: 4-502.13 Single-Service and Single-Use Articles-Use Limitations (C) -Multiple single service food containers were being re-used to store other food items throughout the kitchen.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-101.11 Characteristics-Materials for Construction and Repair (C) -Several non-commercial grade containers were used to store various food items throughout the kitchen and in the back dry storage area.
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: 6-202.11 Light Bulbs, Protective Shielding (C) -The lights in the dry storage area did not have a protective shield.
06/11/2019 Inspection, Routine
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 (Pf) -The dish machine failed to reach at least 50 ppm chlorine residual on the final rinse cycle. Corrective Action: The machine was primed and reached 50 ppm chlorine residual. 4-702.11 Before Use After Cleaning (P) -An employee was observed washing and rinsing dishes and placing them on a shelf next to clean dishes in the kitchen without sanitizing first at the three compartment sink. Corrective Action: Education was provided regarding following a wash, rinse, and sanitize procedure.
20 - Foodborne Illness Risk Factors
Proper cooling time and temperature
Inspector Comments: 3-501.14 Cooling (P) -A large container of yogurt measured 46°F after cooling overnight in the tall upright reach in refrigerator in the kitchen area. Corrective Action: Staff discarded the yogurt and education was provided regarding proper cooling time parameters and methods.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 7-204.11 Sanitizers, Criteria-Chemicals (P) -An unapproved chlorine sanitizer was being used to clean and sanitizer food preparation surfaces throughout the kitchen. Corrective Action: Education was provided regarding approved sanitizers for food contact surfaces and staff will make sanitizer with an approved chemical moving forward.
33 - Good Retail Practices
Proper cooling methods used; adequate equipment for temperature control
Inspector Comments: 3-501.15 Cooling Methods (Pf) -A container of cooked facility prepared yogurt was observed cooling on the counter at room temperature.
38 - Good Retail Practices
Insects, rodents, & animals not present
Inspector Comments: 6-202.15 Outer Openings, Protected (C) -The facility outer opening next to the dry food storage area behind the kitchen was not maintained for pest entry.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) -Several wet wiping cloths were not stored in a sanitizer solution.
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) -Single service plates and bowls were stored face up and unprotected from contamination on the table in the front service area.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C) -The caulking behind the three compartment sink in the kitchen area was moldy.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) -The grill hood filters were dusty.
02/15/2019 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) - The facility was unable to provide certification for completion of a certified food protection manager course. TCHD provided documentation regarding certified food protection manager course options and facility will comply within 90 days.
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 did not have a procedure for vomit or diarrheal clean up. TCHD provided the appropriate paper work for clean up.
06 - Foodborne Illness Risk Factors
Proper eating, tasting, drinking, or tobacco use
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C) - An unapproved employee beverage was observed next to single service articles in the front serving area. The employee beverage was discarded and approved beverage containers were discussed with staff.
08 - Foodborne Illness Risk Factors
Hands clean & properly washed
Inspector Comments: 2-301.15 Where to Wash (Pf) - An employee was observed washing their hands in the three compartment sink. Education was provided regarding hand washing in hand sinks only.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.14 Handwashing Signage (C) -The hand sink in the employee restroom did not have proper signage. Staff placed a sign at the hand sink.
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 (Pf) - The dish machine failed to reach at least 50 ppm chlorine residual on the final rinse cycle. The machine was primed and reached 50 ppm chlorine residual.
24 - Foodborne Illness Risk Factors
Time as a Public Health Control; procedures & records
Inspector Comments: 3-501.19 Time as a Public Health Control (Pf) - Heated milk measured 112°F on the table in the front service area, using time as a public health control without a written plan. Staff will submit a written plan to TCHD.
39 - Good Retail Practices
Contamination prevented during food preparation, storage & display
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C) - A bag of food was stored on the floor in the dry storage area.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 4-101.16 Sponges Use Limitation (C) - Per staff, sponges are being used in contact with utensils and equipment to clean food-contact surfaces.
08/14/2018 Inspection, Critical Item
04b - Critical
Sanitation: Mechanical
Inspector Comments: The dish machine failed to reach at least 50 ppm chlorine residual on the final rinse cycle. The machine was primed and reached 50 ppm chlorine residual.
01/25/2018 Inspection, Routine
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: A twist top employee beverage was stored next to customer food in the dry store area. Twist top employee beverages are not allowed in food preparation or storage areas Action Item: Beverage discarded.
03f - Critical
Food Temperature Control: Food thermometer (probe type)
Inspector Comments: The food probe thermometer was out of calibration by more than 2°F. A food probe thermometer shall be calibrated to plus or minus 2°F Action plan: Thermometer calibrated to 32°F with ice water.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: A domestic reach in refrigerator was being used to store customer milk.
11a - Non-Critical
Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer
Inspector Comments: A thermometer was not present for the domestic reach-in refriegrator.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The grill hood filters were dusty.
15a - Non-Critical
Other Operations: Personnel: clean clothes, hair restraints, authorized
Inspector Comments: Employees in the kitchen were observed handling food while wearing bracelets.
07/11/2017 Inspection, Critical Item
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: A large container of lassi in the reach-in refrigerator was 47°F.
02/08/2017 Inspection, Follow-Up
01/24/2017 Inspection, Routine
01e - Critical
Food Source: Date marking
Inspector Comments: The yogurt drink in the reach in refrigerator lacked a date mark as to when it was made.
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An employee in the kitchen was observed rinsing their hands in the three-compartment sink.
04b - Critical
Sanitation: Mechanical
Inspector Comments: The dishwasher did not reach at least 50 ppm residual chlorine during the final sanitation rinse.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: A bag of rice was stored on top of the grease trap in the back dry storage area.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: The brown sugar container had a scoop inside with no handle. A large wooden spoon in the kitchen was cracked.
15a - Non-Critical
Other Operations: Personnel: clean clothes, hair restraints, authorized
Inspector Comments: An employee in the kitchen was observed handling food while wearing a bracelet.
08/02/2016 Inspection, Follow-Up
07/26/2016 Inspection, Critical Item
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: Employees in the kitchen were observed changing gloves without washing their hands.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: A twist top employee beverage was stored on the drain board of the three-compartment sink.
04b - Critical
Sanitation: Mechanical
Inspector Comments: The dishwasher did not reach at least 50 ppm residual chlorine during the final sanitization rinse.
01/28/2016 Inspection, Follow-Up
01/21/2016 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee in the kitchen was observed washing dishes, then handling food while washing their hands.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Sliced melons in the kitchen were 61°F.
04b - Critical
Sanitation: Mechanical
Inspector Comments: The dishwasher did not reach at least 50 ppm residual chlorine during the final sanitization rinse.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: A container of potatoes was stored next to paint in the dry store room.
14f - Non-Critical
Physical Facilities: Locker rooms
Inspector Comments: Personal food was stored next to customer food in the reach-in refrigerator.
14i - Non-Critical
Physical Facilities: Restroom facilities
Inspector Comments: Toilet paper was stored outside of the dispenser in the restroom.
15a - Non-Critical
Other Operations: Personnel: clean clothes, hair restraints, authorized
Inspector Comments: An employee in the kitchen was observed handling food while wearing bracelets.
01/28/2015 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: Moldy tomatoes and a moldy onion were stored with wholesome food in the dry store area.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: Lotion was stored on top of the microwave in the kitchen.
11/13/2014 Inspection, Follow-Up

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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