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 Bad Daddys Burger Bar
Business Name Bad Daddys Burger Bar
Address 5380 Greenwood Plaza Blvd
Greenwood Village, CO 80111-1948
Phone

Inspection Details
12/18/2019 Inspection, Routine
10/04/2018 Inspection, Follow-Up
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Ranch dressing (46-48°F) on ice at the expo station cold holding above 41°F. Corrective action: operator moved to 41°F.
09/25/2018 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: A bottle of vermouth at the bar was adulterated with a fruit fly and was found to be unwholesome. Corrective action: operator voluntarily discarded liquor during inspection.
03a - Critical, Food Borne Illness Risk
Food Temperature Control: Rapidly cool foods to 41°f or less
Inspector Comments: Queso dip was 100°F after cooling for more than 2 hours inside the walk in refrigerator. Corrective action: operator voluntarily discarded queso educated operator on proper cooling methods.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Greek dressing (46-47°F) and bean salsa (47-50°F) in the North cook line cold top refrigerator were cold holding above 41°F. Coleslaw (46°F) chipotle ranch (52°F), chipotle mayonnaise (56°F), and ranch dressing (52°F) in the South cook line cold top refrigerator were cold holding above 41°F. Buttermilk (46-48°F) on ice at the batter station on the cook line was cold holding above 41°F. Bacon not fully rendered (77°F) in a metal pan at room temperature next to the fryer was above 41°F. Ranch and chipotle ranch (46-47°F) on ice at the expo station was cold holding above 41°F.
04b - Critical
Sanitation: Mechanical
Inspector Comments: The bar dish machine had a final sanitizer rinse less than 50 ppm residual chlorine.
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: Hot water (100°F) was not available at the ware washing hand sink.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: A box of raw burger patties was stored on the floor inside the walk in freezer.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: The cook line cutting boards were deeply grooved with knife marks. Multiple cutting boards in the ware wash room were deeply grooved/pitted.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Door gaskets were torn on various refrigerated drawers on the cook line.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The shelve above the fryer was soiled with debris.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Pans were stacked and nested wet on the shelf in the ware washing room.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: Knives were stored in cracks between pans in both cook line cold top refrigerators.
14b - Non-Critical
Physical Facilities: Garbage and refuse
Inspector Comments: The dumpster lids were open.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor underneath the dish machine was soiled with debris.
15a - Non-Critical
Other Operations: Personnel: clean clothes, hair restraints, authorized
Inspector Comments: An employee on the cook line was wearing a watch while preparing food.
09/20/2017 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: A bottle of liquor was contaminated with an insect.
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An employee dumped a bottle of liquor in a bar hand sink.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Sliced ham in a cold drawer was 49°F. Guacamole on the cook line cold top was 47°F.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: The seal between the spray sink and the wall was soiled.
14g - Non-Critical
Physical Facilities: Premises maintained
Inspector Comments: The roll up doors were not protected from pest entry.
11/02/2016 Inspection, Follow-Up
10/21/2016 Inspection, Follow-Up
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Refrigerator was not yet repaired. Part was back ordered. Cut lettuce inside the non-functioning reach-in was 53°F. Ranch and chipotle ranch in the expo dispenser were 51-60°F.
10/11/2016 Inspection, Follow-Up
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Operator was storing food on top of ice on the outside inserts of the non-operational cold top refrigerator. Per Manager, parts had ben ordered and were scheduled to arrive on 10/17/16. Follow up to verify proper operation of cold top refrigerator.
10/04/2016 Inspection, Follow-Up
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Green chile in the steam table was 109°F.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: A burger pattie in a cold drawer was 44°F. Ranch dressing in the wait station dispenser was 47°F. Items in the left cold top were 41°F after recently being taken out of the walk-in. Items were sitting on ice but were not submerged in ice. The refrigeration unit had not been repaired.
09/27/2016 Inspection, Critical Item
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: A bottle of liquor was contaminated with a fruit fly. A dented can was stored with wholesome cans.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: In the steam table chile was 127°F, green chile was 127°F, cooked mushrooms were 120°F.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: *3-501A Potentially hazardous foods are received and/or held at temperatures greater than 41° F during cold storage. In the left cold top: Guacamole 54°F, salsa 48°F, coleslaw 49°F; in reach-in: portioned turkey 49°F In a cold drawer: burger pattie 48°F In the right cold top: diced tomato 47°F, dry blue cheese 47°F In the wait station dispenser: Ranch 66°F
04b - Critical
Sanitation: Mechanical
Inspector Comments: The dish machine did not provide 50-200 ppm chlorine sanitizer after the final rinse.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: The back food preparation are hand sink lacked paper towels.
04/01/2016 Inspection, Follow-Up
04b - Critical
Sanitation: Mechanical
Inspector Comments: Repeat violation. The bar dish machine contained less than 50 ppm chlorine after completion of the final rinse cycle.
04/01/2016 Inspection, Follow-Up
03/24/2016 Inspection, Follow-Up
04b - Critical
Sanitation: Mechanical
Inspector Comments: Repeat violation. The bar dish machine contained less than 50 ppm chlorine after completion of the final rinse cycle.
03/15/2016 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee was observed putting on gloves without first washing hands.
03a - Critical, Food Borne Illness Risk
Food Temperature Control: Rapidly cool foods to 41°f or less
Inspector Comments: Chili in the walk in cooler was 94-104°F after cooling for approximately 3 hours in deep plastic containers with lids.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: In the North cook line cold top: dressings made with buttermilk were 44-57°F. Batters on ice to the left of the fryers were 48-50°F. Various potentially hazardous foods in the top and bottom of the South cook line cold top were 45-48°F. Chipotle ranch was 62°F, ranch was 67°F in the South cook line cold top.
04b - Critical
Sanitation: Mechanical
Inspector Comments: The bar dish machine contained less than 50 ppm chlorine after completion of the final rinse cycle.
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: Cold water was not provided at the pre-rinse sprayer in the dish area.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: Soap was not provided at the mens restroom hand sink.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door gasket on the cooler by the fryers was torn.
11a - Non-Critical
Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer
Inspector Comments: A thermometer was not provided in the milk refrigerator at the wait station.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The interior of the oven below the range was soiled.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The top of the dish machine was soiled.
01/05/2016 Inspection, Follow-Up
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Repeat violation. Ranch in the dressings cooler was 51 F.
12/22/2015 Inspection, Follow-Up
02g - Critical, Food Borne Illness Risk
Personnel: Preventing food contamination from bare hands
Inspector Comments: An employee on the cook line was observed handling a ready to eat pickle with bare hands.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Repeat violation. Ranch in the dressings cooler was 47 F.
04b - Critical
Sanitation: Mechanical
Inspector Comments: Repeat violation. The dish machine at the bar contained less than 50 ppm chlorine after completion of the final rinse.
12/10/2015 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.

Search Again