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 Bandoleros 2
Business Name Bandoleros 2
Address 7243 Federal Blvd
Westminster, CO 80030-4938
Phone 720-275-2560

Inspection Details
03/27/2020 Inspection, Education
08/15/2018 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: A food container in the display ice box was stored in direct contact with ice used for customer drinks. The container was moved to an approved location.
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: A container was stored in the back kitchen handsink. A rag was stored in the front area handsink. Discussed importance of designated handwashing sinks with owner to review with staff. The items were removed.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Ice cream mix was 50°F in crates near the back standing reach-in coolers. The products were moved to coolers to hold at 41°F and below.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: Several personal medications near the microwave were stored above and near food items. The medications were moved to an approved location.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: Chemical sanitizer bottles near the front area handsink were unlabeled as to their contents. The bottles were properly labeled.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: Several food items were stored in non-commercial grade quality containers throughout the facility.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: Ice cream scoops at the front counter were stored in 70°F standing water. The handle to the ice scoop at the display ice box was stored in direct contact with ice used for customer drinks.
04/19/2018 Inspection, Follow-Up
04/17/2018 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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