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 Main Street Grill
Business Name Main Street Grill
Address 165 N Main St
Brighton, CO 80601-1626
Phone 720-877-1416

Inspection Details
03/17/2022 Inspection, Routine
06 - Foodborne Illness Risk Factors
Proper eating, tasting, drinking, or tobacco use
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C), An employee beverage was observed above cans of pineapple juice in the drink prep area.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.14 Handwashing Signage (C), The bar and kitchen hand sinks were missing signs to remind employees when to wash their hands.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (C), Cooked pepperoni was stored below raw ground beef in the walk in refrigerator. An employee was observed touching raw ground beef then proceeded to touch utensils, spice shakers, and oil bottles with the contaminated glove.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) The following required items in the walk-in refrigerator were lacking proper date marking labels: cook beef in red sauce, flan, and red salsa. Corrective action: a date marking handout in English and Spanish was reviewed and left on-site with the person in charge.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf) A spray bottle of table cleaner was not properly labeled behind the bar. Corrective action: the chemical spray bottle was labeled as to its contents.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) Multiple sanitizer buckets located on the cook line and the back food preparation area were stored on the ground.
53 - Good Retail Practices
Toilet facilities: properly constructed, supplied, & cleaned
Inspector Comments: 5-501.17 Toilet Room Receptacle, Covered (C) The trash cans located in the womens restroom did not have lids.

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.

Search Again