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 Edna and John W Mosley P-8
Business Name P-8 at APS Community Campus
Address 55 N Salida Way
Aurora, CO 80011
Phone 303-366-2807

Inspection Details
09/24/2019 Inspection, Routine
08/16/2018 Inspection, Routine
09a - Non-Critical
Food Labeling, Food Protection: Original container, properly labeled
Inspector Comments: Bulk sugar in the main preparation area was unlabeled.
13b - Non-Critical
Utensils, Single-Service Articles: Single service articles stored, used
Inspector Comments: Single use cups were stored on the floor of the back dry storage area.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: A light was non-functioning in the walk in refrigerator.
09/11/2017 Inspection, Follow-Up
08/29/2017 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: One dented can of diced pears and one dented can of black eyed peas were stored with wholesome cans at the dry storage room.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Sliced pepper jack cheese was 53°F at the front counter serving station.
04b - Critical
Sanitation: Mechanical
Inspector Comments: The large mechanical dishwasher in the ware washing area did not reach 160°F on the final rinse cycle after 4 attempts.
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: Hot water at the employee restroom hand sink was 77°F under pressure.
06b - Critical, Food Borne Illness Risk
Hand Washing: Accessible
Inspector Comments: Hot water at the front counter hand sink exceeded 121°F making it difficult and less accessible for employees to wash their hand while serving food at the front counter serving line.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Large plastic food containers were stored wet and nested at the storage shelf below the back food preparation tables.
09/12/2016 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: Moldy cucumbers were stored with wholesome fruits and vegetables at the walk-in refrigerator.
01c - Critical, Food Borne Illness Risk
Food Source: Cross-contamination
Inspector Comments: Raw hamburger was stored next to and above ready to eat sliced turkey breast and green chile at the walk-in refrigerator.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Fish fillets were 128°F to 132°F at the cook line reach-in hot box.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: Two light bulbs were not operational at the walk-in refrigerator.
09/15/2015 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: One dented can of diced pears was stored with wholesome cans in the dry storage area.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Three containers of ground beef were 52°F to 53°F in the walk in refrigerator.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: No paper towels were provided at the ware washing area hand sink and hot hold unit hand sink.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: Light bulbs were not shielded at walk in refrigerator and freezer.

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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