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 A1 Food and Gas
Business Name A1 Food and Gas
Address 10300 E 6th Ave
Aurora, CO 80010-4311
Phone 23033660799

Inspection Details
07/12/2022 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: The hand sinks near the 3 compartment sink and at the sandwich area was not supplied with soap and paper towels. The hand sink near the 3 compartment sink was also blocked by a cart, rendering it inaccessible. The hand sink in the restroom did not have a hand washing sign reminding employees to wash their hands. Corrective action: the person in charge stocked the hand sinks with soap and paper towels. A hand washing sign was provided.
11 - Foodborne Illness Risk Factors
Food obtained from approved source
Inspector Comments: The person in charge stated that the potatoes with meat and the beans in the sandwich area of the facility were prepared in a home kitchen. Corrective action: the items were discarded (see voluntary condemnation). The inspector educated the person in charge that home made food cannot be sold at a retail food establishment.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: Eggs were stored above ready to eat foods in the standing refrigerator at the front of the facility. Corrective action: the eggs were moved and storage to limit cross contamination was discussed.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: As per the person in charge, the facility was not sanitizing food contact surfaces after washing them. Corrective action: the 3 compartment sink was set up with chlorine sanitizer during the inspection.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: The following foods in the cold top of the sandwich area measured greater than 41° F: potato salad (47° F), sliced cheese (47° F), and cut watermelon (48° F). Corrective action: the items were moved to rapidly cool.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: Cut meats in the walk-in refrigerator were not properly marked with a use by date to be kept in the facility for less than 7 days after preparation. Corrective action: date marking requirements were discussed the person in charge.
37 - Good Retail Practices
Food properly labeled; original container
Inspector Comments: Cut deli meats in the walk-in refrigerator were not labeled with the following: name, net weight, and manufacturer information. Corrective action: labeling requirements for food items were discussed with the person in charge.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: A non commercial grade stove top was being utilized in the sandwich area. Corrective action: the inspector educated the person in charge that only commercial grade appliances can be used at a retail food establishment.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: The hand sink in the sandwich area was leaking. Corrective action: the person in charge agreed to service the sink.

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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