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 1 UP Greenwood Village
Business Name 1 UP Greenwood Village
Address 6864 S Clinton Ct
Greenwood Village, CO 80112-3633
Phone

Inspection Details
03/22/2022 Inspection, Routine
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) The mechanical dish washer failed to measure 50ppm residual chlorine. Dish machine was serviced before the end of the inspection.
02/03/2021 Inspection, Routine
09/05/2019 Inspection, Follow-Up
09/04/2019 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) -The facility was unable to provide certification for completion of a certified food protection manager course. Corrective Action: TCHD provided documentation regarding certified food protection manager course options and facility will comply within 90 days.
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) -Cut lettuce and leafy greens measured 45°F - 50°F while sitting on top of food containers in the cold top refrigerator on the cooks line. Raw chicken wings measured 44°F in the right side bottom cold holding drawer below the grill. Corrective Action: Staff moved the lettuce into the reach in refrigerator below to rapidly cool and education was provided regarding fill lines.
39 - Good Retail Practices
Contamination prevented during food preparation, storage & display
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C) -The ice bins in the bar area were uncovered and unprotected from contamination. Several boxes of consumer food were stored directly on the floor in front of the soda box holding station in the back storage area.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) -An ice scoop was stored with the handle in direct contact with the ice in the bar area.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C) -Cups were stacked wet on the clean side drain board located next to the three compartment sink in the ware washing area.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: 5-203.14 Backflow Prevention Device, When Required (P) -A y-valve with a shut off was present downstream of the atmospheric vacuum breaker on the mop sink in back storage area. Corrective Action: Staff will either remove the y valve or attach a hose bib AVB downstream of the shut off valve.
52 - Good Retail Practices
Sewage & waste water properly disposed
Inspector Comments: 5-402.13 Conveying Sewage (P) -Employees stated the mop water was being disposed of in the storm drain or dumped in the grass area outside of the facility. Corrective Action: Education was provided regarding disposing of mop water in the mop sink at the facility.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C) -Large holes were observed in the wall behind the toilet in the employee restroom.
04/10/2019 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) -The facility was unable to provide certification for completion of a certified food protection manager course. Corrective Action: TCHD provided documentation regarding certified food protection manager course options and facility will comply within 90 days.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.12 Hand Drying Provision (Pf) -Paper towels were not readily accessible at both the hand sinks in the bar area. Corrective Action: Stafff provided paper towels at each of the hand sinks. 6-301.14 Handwashing Signage (C) -The hand sinks located throughout the kitchen, bar area, and restrooms did not have proper signage. Corrective Action: Staff placed a sign at each of the hand sinks.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) -Shell intact eggs were stored behind cheese in the top right cold holding drawer below the grill on the cooks line. Corrective Action: The eggs were moved to the front row of the drawer in front of all ready to eat foods. -Raw ground beef and raw whole intact beef were stored above ready to eat bread in the top left cold holding drawer below the grill on the cooks line. Corrective Action: The raw animal products were moved to the bottom cold holding drawer and all ready to eat foods moved to the top drawer. -Raw chicken was stored above raw whole intact beef on a shelf in the walk in refrigerator. Corrective Action: The meats were moved to an appropriate location based off proper hierarchy of cooking temperatures.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (Pf) -Several sanitizer buckets in the bar area measured less than 50 ppm chlorine residual. Corrective Action: The sanitizer buckets were remade with the correct concentration. 4-703.11 Hot Water and Chemical-Methods (P) -An employee in the ware washing area was observed not allowing washed and rinsed drink glasses to be submerged in chlorine sanitizer for 2 minutes per the manufactures label. (Observed in sanitizer for 1 second) Corrective Action: Education was provided regarding contact time with sanitizer.
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) -The following items measured less than 135°F in the steam table across from the grill on the cooks line: chili sauce (104°F - 118°F), marinara sauce (108°F - 130°F), and green chili (109°F - 111°F). Corrective Action: THe food items were reheated to 165°F and placed back in the steam table.
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) -A container of facility prepared roasted poblano ranch sauce in the walk in refrigerator exceeded 7 days per the date mark label on the container. Corrective Action: Staff discarded the sauce and education was provided regarding time and temperature combination for foods requiring date mark labeling.
25 - Foodborne Illness Risk Factors
Consumer advisory provided for raw/undercooked food
Inspector Comments: 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf) -The menus provided a footnote containing a disclosure and reminder statement informing consumers of the risk of consuming raw or undercooked animal food products, but the food items were not identified by asterisking them to the footnote. Corrective Action: Staff added an asterisk to all food items that pertain to the consumer advisory footnote.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf) -Several chemical spray bottles were not labeled as to their contents on the lower shelf across from the right facing hand sink in the bar area. Corrective Action: Staff identified and labeled all chemical spray bottles. 7-201.11 Separation-Storage (P) -A bottle of sanitizer tablets was observed on a shelf next to consumer food above the steam table across from the grill on the cooks line. Corrective Action: The chemicals were moved to an approved location away from preparation areas and food.
37 - Good Retail Practices
Food properly labeled; original container
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C) -Several squeeze bottles and spray bottles containing food were not labeled as to their contents.
39 - Good Retail Practices
Contamination prevented during food preparation, storage & display
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C) -The ice bins in the bar area were uncovered and unprotected from contamination.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) -Several wet wiping clothes were not stored in a sanitizer solution.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) -Tongs used to garnish fruit on drinks in the bar were were stored in standing water that was not maintained at a temperature of at least 135°F.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C) -Dishes were stacked wet on the dish drying rack located across from the dish machine in the ware washing 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 caulking behind the drain board between the dish machine and the three compartment sink in the ware washing area was in disrepair.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C) -Holes were observed in the wall behind the toilet in the employee restroom.
12/31/2018 Inspection, Follow-Up
12/20/2018 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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