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 Mad Greens
Business Name Mad Greens 120
Address 8401 Park Meadows Center Dr
Lone Tree, CO 80124-5128
Phone 720-213-9538

Inspection Details
03/25/2021 Inspection, Education
03/12/2019 Inspection, Routine
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) -Milk, mozzarella cheese, and roasted corn were not date mark labeled in the walk in refrigerator in the back kitchen area. Corrective Action: TCHD provided guidance on date marking and staff date mark labeled all required foods.
33 - Good Retail Practices
Proper cooling methods used; adequate equipment for temperature control
Inspector Comments: 3-501.15 Cooling Methods (C) -Cooked chicken was cooling while covered in the lettuce cold top reach in refrigerator in the front kitchen area.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) -Tongs were stored hanging unprotected from contamination from a push cart next to the oven in the back kitchen area. -In use utensils were stored in a container of standing water that was not maintained at a temperature of at least 135°F.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C) -Dishes were stacked wet on the drying rack next to the preparation sink in the back kitchen area.
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 containers were stored face up and unprotected from contamination on the counter next to the lettuce cold top refrigerator.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C) -Several gaskets were torn on refrigeration units throughout the front and back kitchen areas.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) -The blade of the can opener was soiled with food debris. 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) -The caulking behind the preparation sink in the back kitchen area was soiled with food debris. The caulking behind the three compartment sink in the ware washing area was moldy.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C) -The floor in the walk in refrigerator was rusted.
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: 6-501.110 Using Dressing Rooms and Lockers (C) -An employee cell phone was observed on a food preparation surface next to the oven in the back kitchen area.
03/28/2018 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: The kitchen dishwasher was observed going from handling soiled dishes to handling clean ones and failed to wash their hands in between. Inspector discussed the need to wash hands between soiled and clean dishes with staff. Corrected on-site.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The caulking on the three compartment sink was cracked and molded.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Food containers were stored wet and nested on the dish storage racks near the walk-in cooler door.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor in the walk-in cooler was rusted.
14f - Non-Critical
Physical Facilities: Locker rooms
Inspector Comments: Personal belongings were stored on top of the back kitchen prep table next to food items.
03/24/2017 Inspection, Routine
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An employee beverage was stored on the back room prep table.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: A container of vegetable soup in the hot holding unit was 116°F.
06b - Critical, Food Borne Illness Risk
Hand Washing: Accessible
Inspector Comments: The kitchen handsink was blocked by trays.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The caulking of the three-compartment sink was moldy.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The warewashing handsink was not sealed to the wall.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor of the walk-in refrigerator was rusty.
14f - Non-Critical
Physical Facilities: Locker rooms
Inspector Comments: Personal belongings were stored on top of the soda syrup boxes in the warewashing area.
11/08/2016 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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