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 Raleigh House of Hope
Business Name Raleigh House of Hope
Address 325 S Almstead Rd
Watkins, CO 80137-8931
Phone 720-484-4996

Inspection Details
06/08/2021 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 instructions on how to cleanup vomit/fecal accidents. Corrective Action: Vomit/fecal instructions were emailed to the operator.
13 - Foodborne Illness Risk Factors
Food in good condition, safe, & unadulterated
Inspector Comments: 3-101.11 Safe, Unadulterated and Honestly Presented (P): A moldy orange was stored with other wholesome oranges in the kitchen produce area. Corrective Action: The orange was discarded by the operator.
02/25/2021 Inspection, Routine
03/11/2020 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.14 Handwashing Signage (C): The hand sink in the kitchen and the hand sink in the common area bathroom did not have signs instructing employees to wash their hands.
13 - Foodborne Illness Risk Factors
Food in good condition, safe, & unadulterated
Inspector Comments: 3-101.11 Safe, Unadulterated and Honestly Presented (P): There were dented cans of tuna and tomato paste stored next to other wholesome canned food in the dry storage area. Corrective Action: All dented cans were removed by the manager.
31 - Good Retail Practices
Water & ice from approved source
Inspector Comments: 5-102.11 Standards-Quality (P): The well water sample taken measured 0.1ppm free chlorine. Corrective Action: The manager adjusted the chlorine concentration during the inspection. 5-102.14 Sample Report (C): The facility did not keep a quarterly well testing record and could not provide any testing records at the time of the inspection.
36 - Good Retail Practices
Thermometer provided & accurate
Inspector Comments: 4-204.112 Temperature Measuring Devices-Functionality (C): The reach in refrigerators in the dry storage area did have thermometers.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C): Wet rags used in the kitchen area were not being stored in sanitizer between uses.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C): Food storage containers were stacked and nested while still wet in the island storage cabinets.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: 5-202.13 Backflow Prevention, Air Gap (P): The ice machine drain hose in the kitchen area did not have a proper air gap to the drain. Corrective Action: Manager cut the hose shorter to allow for a proper air gap.
01/10/2019 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: Food safety manager certification manager was not available. 2-102.12(A) Certified Food Protection Manager (C)
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: Paper towels were not readily available at the hand sink by kitchen entrance. Corrective action: Staff provided paper towels. 6-301.12 Hand Drying Provision (Pf)

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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