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 Main Event Entertainment LP
Business Name Main Event Entertainment LP
Address 64 Centennial Blvd
Highlands Ranch, CO 80129-2322
Phone 303-209-3877

Inspection Details
09/09/2021 Inspection, Routine
13 - Foodborne Illness Risk Factors
Food in good condition, safe, & unadulterated
Inspector Comments: 3-202.15 Package Integrity (Pf) Two dented cans of refried beans, five dented cans of baked beans, and one dented can of black beans were stored with wholesome cans on the can storage rack in the dry storage area. Corrective action: Discussed dented can policy with the person in charge. The cans were moved to be returned.
05/14/2021 Inspection, Education
10/22/2019 Inspection, Routine
13 - Foodborne Illness Risk Factors
Food in good condition, safe, & unadulterated
Inspector Comments: 3-101.11 Safe, Unadulterated and Honestly Presented (P) A bottle of vermouth at the bar was adulterated with fruit flies. Corrective action: The person in charge discarded the bottle.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-703.11 Hot Water and Chemical-Methods (P) Dishes at the bar were not being submerged in sanitizer for the required contact time. Corrective action: Discussed required contact time with the person in charge.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: 3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) Pico de gallo stored in the walk in refrigerator was marked with a date that exceeded seven days. Corrective action: The person in charge discarded the pico de gallo.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C) The seal behind the sprayer and dish machine was soiled.
03/26/2019 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) Employee beverages were stored on a preparation table next to cleanl silverware. Employee beverages were moved to a designated area away from food and food preparation.
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) Food was observed in the basin of the hand sink on the cook line and the expo line. Discussed using hand sinks for hand washing only.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf) The can opener blade on the can opener at the preparation table next to the dish area was soiled. The can opener was moved to the dish area to be washed, rinsed, and sanitized.
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) Pizza sauce (45°F) was stored above 41°F in the reach in cold top refrigerator on the cook line. Pizza sauce was immediately discarded.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) The shelves next to the pizza oven on the cook line were soiled with food debris.
11/28/2018 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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