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 Paleteria La Michoacana
Business Name Palleteria La Michoacana
Address 827 S Kuner Rd
Brighton, CO 80601-2857
Phone 303-659-1311

Inspection Details
06/18/2019 Inspection, Follow-Up
06/10/2019 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: Proper signage informing employees to wash their hands was missing from the front and back hand washing sinks. Corrective action: proper hand washing signage was provided to the person in charge.
11 - Foodborne Illness Risk Factors
Food obtained from approved source
Inspector Comments: Caramel empanadas made from an unapproved source were being sold to consumers on top of the front refrigerated display case. Cinnamon cookies made from an unapproved source were being sold to consumers in the plastic display case located on top of the front refrigerated display case. Corrective action: corrected by discarding (see voluntary condemnation).
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: The following time/temperature control for safety food items measured greater than 41°F in the front refrigerated display case for longer than 4 hours: cut watermelon (45°F - 49°F) and flan (45°F - 46°F). Corrective action: corrected by discarding (see voluntary condemnation). Re-inspection needed for the refrigerated display case.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: A spray bottle of bleach and water was unlabeled as to it's contents on the back chemical rack. Corrective action: the spray bottle was labeled as to it's contents.
36 - Good Retail Practices
Thermometer provided & accurate
Inspector Comments: A thermometer was missing from the interior of the front two door cold top refrigerator.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: A scoop handle was in contact with ice in the facilities ice machine.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: Multiple single-use styrofoam cups were stored with their food contact surfaces facing upwards on the cup holders behind the front ice cream freezers.
54 - Good Retail Practices
Garbage & refuse properly disposed; facilities maintained
Inspector Comments: The lid on the facilities dumpster was open upon inspection.
02/12/2019 Inspection, Follow-Up
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 7-204.11 Sanitizers, Criteria-Chemicals (P): An unproved premixed chlorine disinfectant solution was being used to sanitize food contact surfaces throughout the kitchen. Inspector educated an employee on proper sanitization.
01/29/2019 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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