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 La Loma Restaurant
Business Name La Loma Restaurant
Address 6361 Promenade Pkwy
Castle Rock, CO 80108-1923
Phone 303-632-9900

Inspection Details
03/02/2022 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) The facility did not have a certified food protection manager. Corrective action: Inspector provided certified food protection manager handout.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.11 Handwashing Cleanser, Availability (Pf) Soap was not available at the hand sink across from the grill. Corrective action: The person in charge supplied soap. 5-202.12 Handwashing Sinks, Installation (Pf) Hot water (78°F) of at least 100°F was not available at the left hand sink in the women's restroom. Corrective action: Discussed having the hand sink serviced so that hot water of at least 100°F is available at all times with the person in charge.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (Pf) The hot water sanitizing cycle of the dish machine in the ware washing area did not reach a minimum of 160°F on the dish surface. Corrective action: The person in charge placed a call to have the dish machine serviced. Discussed using the three compartment sink for all ware washing until the dish machine is serviced.
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) Sautéed onions with peppers (86°F) were stored below 135°F next to the grill. Corrective action: Discussed hot holding at 135°F or above. The onions with peppers were reheated on the grill.
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) Fish breading batter (46°F) was stored above 41°F on ice next to the fryers along the cook line. Corrective action: Discussed cold holding techniques with the person in charge. The ice bath was remade.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf) A chemical spray bottle was not labeled as to its contents on a shelf in the ware washing area. Corrective action: The person in charge labeled the bottle.
36 - Good Retail Practices
Thermometer provided & accurate
Inspector Comments: 4-204.112 Temperature Measuring Devices-Functionality (C) A thermometer was not present to measure the ambient air temperature in the single door reach-in refrigerator below the coffee makers in the dessert preparation area.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) Utensils were stored in stagnant water (89°F) in a container next to the grill along the cook line.
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 clean storage shelf in the ware washing area. An employee was observed towel drying dishes in the ware washing area.
03/02/2021 Inspection, Routine
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) - Sanitizer buckets were stored on the floor throughout the facility.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C) - Numerous food storage containers were stacked wet in the ware washing area.
48 - Good Retail Practices
Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments: 4-204.115 Warewashing Machines, Temperature Measuring Devices (Pf) - A high temperature measuring device was not available for the dish machine in the ware washing area.

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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