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 5280 Burger Bar
Business Name 5280 Burger Bar
Address 4301 Main St
Westminster, CO 80031-5178
Phone 303-507-0356

Inspection Details
03/22/2021 Inspection, Education
02/14/2020 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: A lid and straw were stored in the north grill line handsink. Excessive food debris was observed in the south grill line handsink. An employee was observed dumping water in the south grill line handsink. Corrective Action: Discussed importance of designated handsink use with manager to review with employees.
18 - Foodborne Illness Risk Factors
Proper cooking time & temperatures
Inspector Comments: Par cooked chicken wings in the walk-in cooler and standing reach-in cooler were not properly labeled as par cooked and properly stored. Corrective Action: Discussed non-continuous cooking requirements with manager.
21 - Foodborne Illness Risk Factors
Proper hot holding temperatures
Inspector Comments: Cooked mushrooms and onions were 118°F on the steam table unit. Corrective Action: The item was moved to the grill to reheat and returned to the steam table to properly hold at 135°F and above.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: Coleslaw was 45°F, sliced tomatoes were 44°F, and cut lettuce was 46°F in the south grill line cold-top cooler. Cooked peppers were 76°F in containers next to the grill. Corrective Action: The cold-top cooler was adjusted to properly hold at 41°F and below. The cooked peppers were placed in an ice bath to properly hold at 41°F and below.
35 - Good Retail Practices
Approved thawing methods used
Inspector Comments: Reduced oxygen packaged fish was observed thawing in the walk-in cooler in its original packaging.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: The storage shelf under the grill was rusted. Several of the cutting boards on the cold-top cooler throughout the facility were grooved.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: The faucet for the ice cream dipper well at the ice cream station was observed submerged in the water.
07/29/2019 Inspection, Routine
06 - Foodborne Illness Risk Factors
Proper eating, tasting, drinking, or tobacco use
Inspector Comments: An employee was observed eating in the kitchen.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: Handwashing signs were not provided to kitchen and bar handsinks.
18 - Foodborne Illness Risk Factors
Proper cooking time & temperatures
Inspector Comments: A written plan was not available for par-cooked chicken wings observed in the walk-in cooler. Corrective Action: A non-continuous cooking plan was approved and provided to the facility to keep on-site.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: Sliced cheese was 45°F in the cold holding drawer below the grill. Pooled eggs in a large container in the walk-in cooler were 54°F. Corrective Action: The amount of cheese in the drawer was reduced to properly hold at 41°F and below. Discussed procedures for the proper pooling of eggs and keeping eggs in refrigerated equipment when not in use.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: The following items in the facility requiring date marking were not properly labeled: Cooked peppers in the walk-in cooler, cooked peppers in the standing reach-in cooler, cooked beef in the walk-in cooler, and opened gallons of milk in the ice cream reach-in freezer and beer walk-in cooler. Corrective Action: The items were properly date marked.
33 - Good Retail Practices
Proper cooling methods used; adequate equipment for temperature control
Inspector Comments: Shredded cheese was observed cooling in a large tightly covered container in the walk-in cooler.
37 - Good Retail Practices
Food properly labeled; original container
Inspector Comments: Several bulk food containers in the kitchen were unlabeled as to their contents.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: A sanitizer bucket on the grill line was stored on the floor.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: The soap cover for the dispenser at the north grill line handsink was missing.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: The table mounted can opener was severely soiled with food debris. The caulking on the 3-compartment sink was soiled with mold.
50 - Good Retail Practices
Hot & cold water available; adequate pressure
Inspector Comments: Cold water was not readily available at the dumpsink across from the 3-compartment sink. Corrective Action: A plumber arrived on-site and corrected the issue.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: The ceiling in the kitchen was soiled with dust. Several holes were observed in the ware washing area. The floor behind the ice machine was soiled with debris.
01/24/2019 Inspection, Routine
05 - Foodborne Illness Risk Factors
Procedures for responding to vomiting and diarrheal events
Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf): Procedures for the clean-up of vomiting and diarrheal events were unknown. Provided example handout of procedures for facility to implement.
09 - Foodborne Illness Risk Factors
No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed
Inspector Comments: 3-301.11 Preventing Contamination from Hands (P): An employee was observed handling ready to eat buns with bare hands. Discussed importance of avoiding bare hand contact with ready to eat foods with manager to review with employees.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf): A large bin was blocking the handsink near the front preparation area making it inaccessible for handwashing. The bin was moved to allow access. 6-301.14 Handwashing Signage (C): Handwashing signs notifying employees to wash their hands were not available at several handsinks throughout the facility.
21 - Foodborne Illness Risk Factors
Proper hot holding temperatures
Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P): Cooked onions were 130°F on the steam table unit at the grill line. Cooked peppers were 71-78°F in containers near the grill line. The products were adjusted to hold at 135°F and above.
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): Ranch dressing was 50°F in an ice bath near the front counter. Breading liquid dip was 52°F in an ice bath on the grill line. Additional ice was added to hold the products at 41°F and below.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C): Several cloths on the grill line were not stored in sanitizer between use.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-202.16 Nonfood-Contact Surfaces (C): The caulking on the ventilation hood was torn. 4-101.11 Characteristics-Materials for Construction and Repair (C): The cutting boards on the grill line were grooved.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: 4-602.13 Nonfood Contact Surfaces (C): The ventilation hood was soiled with grease. The interiors of several reach-in coolers and reach-in freezers throughout the facility were soiled with food debris. The fan guards in the produce walk-in cooler were soiled with dust. 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C): The caulking on the 3-compartment sink was soiled with mold.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C): The ceiling throughout the kitchen was soiled with dust.
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: 6-303.11 Intensity-Lighting (C): A light in the ventilation hood was not functioning. Several lights in the back kitchen area were not functioning.
01/25/2018 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: Multiple employees were observed changing gloves without washing hands. Proper glove change and hand washing procedures were discussed with employees.
12d - Non-Critical
Cleaning Of Equipment & Utensils: Wiping cloths
Inspector Comments: The sanitizer bucket at the ice cream station was tested to be less than 100ppm residual quaternary ammonia.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: Multiple lights were not in operational order at the cook line ventilation hood.
09/12/2017 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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