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 Auntie Annes and Cinnabon
Business Name Auntie Annes and Cinnabon
Address 5050 Factory Shops Blvd
Castle Rock, CO 80108-1967
Phone 720-380-8422

Inspection Details
09/27/2021 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) - Two twist top employee beverages were stored on the pretzel dough preparation table during active food preparation. Corrective action: The person in charge moved the beverages to an approved location.
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) - Ice accumulation was present in the reach-in refrigerator below the pretzel dough preparation table.
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) - The stand-up fan near the steam table was soiled. - The interior of the reach-in refrigerator below the pretzel dough preparation table was soiled.
53 - Good Retail Practices
Toilet facilities: properly constructed, supplied, & cleaned
Inspector Comments: 6-501.18 Cleaning of Plumbing Fixtures (C) - The drain pipes below the three compartment sink were soiled. - The basin of the hand sink across from the point of sale area was soiled.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C) - The floor below the front service counter was soiled. - The floor below all equipment was soiled.
06/22/2021 Inspection, Education
12/20/2019 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) The facility did not have a procedure to clean up vomit and diarrheal events. Corrective Action: Provided the clean-up procedures for vomit and diarrheal events handout.
08 - Foodborne Illness Risk Factors
Hands clean & properly washed
Inspector Comments: 2-301.14 When to Wash (P) An employee was observed not washing their hands before donning gloves. Corrective Action: Discussed proper hand washing and glove use with the person in charge.
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 food with their bare hands. Corrective Action: Discussed proper glove use with the person in charge.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P) The person in charge stated that in-use utensils were not washed, rinsed, and sanitized every four hours. Corrective Action: Discussed cleaning frequency with the person in charge that in-use utensils shall be washed, rinsed, and sanitized every 4 hours.
39 - Good Retail Practices
Contamination prevented during food preparation, storage & display
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C) Single use cups were stored unprotected from contamination below plumbing under the hand sink by the cold beverage machines.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) A scoop without a handle was observed in the bulk cinnamon container in the dry storage area.
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 caulk on the side of the three compartment sink next to the dry storage was missing. 4-501.11 Good Repair and Proper Adjustment-Equipment (C) Ice accumulation was present on the one door reach in refrigerator next to the sodium sink.
48 - Good Retail Practices
Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf) Quaternary ammonium test strips were not provided to measure the sanitizer in the three compartment sink or the sanitizer buckets.
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) The door gasket was soiled on the one door reach in refrigerator next to the sodium sink.
01/12/2018 Inspection, Routine
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: Employee food was present next to customer food items in the back reach-in refrigerators. The operator moved employee food to a designated area in the refrigerator away from customer food.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: A chemical spray bottle was stored next to boxes of gloves in the front service area. Chemical spray bottles were stored above single service to-go containers on the back storage shelf. The operator moved single service article and gloves to an area away from chemicals.
13b - Non-Critical
Utensils, Single-Service Articles: Single service articles stored, used
Inspector Comments: Boxes of single service to-go boxes and cup sleeves were stored on the floor in the back preparation area.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor drains below the front preparation area sink, ice bin and three compartment sink were soiled.
09/14/2017 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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