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 Aramark at Arrow Campus
Business Name Aramark Arrow Campus
Address 9151 E Panorama Cir
Centennial, CO 80112-4587
Phone 303-246-9787

Inspection Details
10/09/2019 Inspection, Routine
08 - Foodborne Illness Risk Factors
Hands clean & properly washed
Inspector Comments: 2-301.14 When to Wash (P) -An employee was observed handling dirty dishes then clean dishes without first washing their hands in between. Corrective Action: Education was provided regarding proper hand washing times.
13 - Foodborne Illness Risk Factors
Food in good condition, safe, & unadulterated
Inspector Comments: 3-202.15 Package Integrity (Pf) -A dented can of olives and a dented can of green salsa were stored with wholesome cans on the can rack in the dry storage area of the back kitchen. Corrective Action: Staff removed the dented cans from the rack and placed them in an approved location away from all wholesome cans.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) -Cut tomatoes, cooked diced chicken, and yogurt measured 47°F - 49°F while on speed racks placed in the dry storage area of the kitchen. Corrective Action: Staff moved the racks into the walk in freezer to rapidly cool while finishing loading the walk in refrigerator from their shipment received.
37 - Good Retail Practices
Food properly labeled; original container
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C) -Several squeeze bottles containing food were not labeled as to their contents throughout the cooks line 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 from the oven handle on the cooks line and were unprotected from contamination.
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) -Several gaskets on refrigeration units throughout the cooks line area were soiled with food debris. The fan guards on the vents in the walk in refrigerator were soiled with dust.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: 5-205.15 System Maintained in Good Repair (C) -The pre-rinse sprayer next to the dish machine was continuously leaking.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C) -The grill hood vents and walls behind the grill were soiled with grease.
09/17/2018 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: Two number 10 cans (tomato sauce and mandarin oranges) on the can rack were dented and stored with wholesome cans. Corrective Action: Cans were removed from rack and placed away from the damaged cans.
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee was observed handling their phone and then handling clean dishes without washing their hands prior. Corrective Action: Discussed hand washing policy and procedures.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: Hood filters were soiled with grease residues.
13b - Non-Critical
Utensils, Single-Service Articles: Single service articles stored, used
Inspector Comments: Single service utensils were stored with their food contact surfaces face up near the single service beverages.
10/18/2017 Inspection, Routine
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Containers of pesto and hummus in the sandwich station were 44-45°F.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: A tray of cooked chicken was 128°F at room temperature and not actively cooling.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The grill hood was soiled with debris. The door gaskets of the reach in refrigerator across from the grill was soiled with debris.
06/27/2017 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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