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 Raising Canes Chicken Fingers
Business Name Raising Canes Chicken Fingers
Address 1108 Cpl Max Donahue Ln
Highlands Ranch, CO 80129-2300
Phone 303-791-0020

Inspection Details
04/19/2022 Inspection, Routine
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 on the vent hood above the cook line was torn.
06/04/2021 Inspection, Routine
06 - Foodborne Illness Risk Factors
Proper eating, tasting, drinking, or tobacco use
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C) An employee beverage was stored on the food assembly line on top of the cold top reach-in refrigerator across from the drive-thru window. Corrective action: The employee beverage was moved to an approved location.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 7-204.11 Sanitizers, Criteria-Chemicals (P) The concentration of the sanitizer buckets measured above 400 ppm quaternary ammonium residual. Corrective action: Discussed with the person in charge to regularly check the sanitizer buckets with test strips and to add water when necessary. Discussed having the chemical dispenser serviced again.
03/30/2020 Inspection, Education
11/05/2019 Inspection, Routine
06 - Foodborne Illness Risk Factors
Proper eating, tasting, drinking, or tobacco use
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C) Two employee beverages were stored on a food preparation area across from the cook line. Corrective action: The person in charge moved the beverages to the approved location.
11/08/2018 Inspection, Routine
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Cane's sauce(48°F) on the top portion of the cold top refrigerator on the preparation line was above 41°F. Sauces were moved to a different holding container on the unit.
09a - Non-Critical
Food Labeling, Food Protection: Original container, properly labeled
Inspector Comments: A red bin of bulk white powder was not labeled with it's common name of product.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The seal on the sides of the hand sink at the drive up were separating from the wall. The hand sink next to the walk in cooler was separating from the wall.
11/30/2017 Inspection, Follow-Up
11/20/2017 Inspection, Routine
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Cups of cole slaw measured 47°F in the preparation cold top refrigerator next to the fryers in the cook line area.
09a - Non-Critical
Food Labeling, Food Protection: Original container, properly labeled
Inspector Comments: The white powder bulk bin was not labeled as to its contents across from the fryers in the cook line area.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door gasket was torn on the chicken cold top refrigerator across from the fryers in the cook line area.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The bottom interior was soiled in the cabinet below the soda machine in the lobby area.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: The light bulb was not functioning in the walk in freezer in the kitchen area.
07/20/2017 Inspection, Follow-Up
07/14/2017 Inspection, Follow-Up
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: Repeat Violation: An employee was observed washing their hands in the utility sink in the drive-thru area in the back kitchen.
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: Repeat Violation: A spray nozzle was attached to the hose attached to the mop sink faucet without a back flow prevention device in the back kitchen mop sink area.
07/10/2017 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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