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 Capriottis
Business Name Capriottis
Address 5715 Atrium Dr
Castle Rock, CO 80108-1927
Phone 303-558-0145

Inspection Details
07/18/2022 Inspection, Re-Inspection
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) - The following food product measured greater than 41°F in the walk-in refrigerator: shredded chicken (51°F), shredded turkey (47°F), sliced steak (52°F), cooked mushrooms (49°F), and cooked onions (50°F). - Sliced pastrami (49°F) and sliced tomatoes (47°F) measured greater than 41°F in the cold-top reach-in refrigerator to the left of the cook line. - Diced tomatoes (50°F) and sliced pastrami (52°F) measured greater than 41°F in the cold-top reach-in refrigerator across from the oven. Corrective action: The person in charge will monitor the above cold-holding temperatures. Ensure all time/temperature control for safety foods measure 41°F or below at all times.
33 - Good Retail Practices
Proper cooling methods used; adequate equipment for temperature control
Inspector Comments: 3-501.15 Cooling Methods (C) - Actively cooling food product was stored in tightly covered containers in the walk-in refrigerator. Corrective action: The person in charge removed the cover for all actively cooling food and was educated on proper cooling methods.
07/13/2022 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 5-202.12 Handwashing Sinks, Installation (Pf) - The hot water (90°F) measured less than 100°F at the hand sink near the preparation sink. - The hot water (87°F) measured less than 100°F at the hand sink in the women's restroom. - The hot water (81°F) measured less than 100°F at the hand sink in the men's restroom. Corrective action: Ensure the hot water temperature at all hand sinks measures 100°F or greater at all times.
20 - Foodborne Illness Risk Factors
Proper cooling time and temperature
Inspector Comments: 3-501.14 Cooling (P) - The following food product measured greater than 41°F after 6 hours of cooling in the walk-in refrigerator: shredded turkey (49°F), cooked bell peppers (55°F), chopped chicken (47°F), sliced steak (47°F), and cooked impossible meat (49°F). Corrective action: The above food product was discarded, see voluntary condemnation. Proper food cooling education was provided.
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) - Tomato soup (120°F) measured less than 135°F in the soup kettle at the hot holding station. Corrective action: The person in charge stirred the food product to measure 135°F.
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) - The following food product measured greater than 41°F for longer than 4 hours in the cold-top reach-in refrigerator across from the cook line: shredded steak (49°F), cooked onion (52°F), cooked mushrooms (48-60°F), sliced wagyu beef (47°F), and shredded pastrami (49°F). - Sliced tomatoes (45°F) and shredded lettuce (47°F) measured greater than 41°F in the cold-top reach-in refrigerator to the left of the cook line. Corrective action: See voluntary condemnation for discarded food product. THe person in charge was educated on keeping the lids closed to the cold-holding units when not actively in use.
33 - Good Retail Practices
Proper cooling methods used; adequate equipment for temperature control
Inspector Comments: 3-501.15 Cooling Methods (C) - Actively cooling food product was stored in tightly covered containers in the walk-in refrigerator. Corrective action: The person in charge was educated on proper cooling methods.
35 - Good Retail Practices
Approved thawing methods used
Inspector Comments: 3-501.13 Thawing (C) - Chubs of pastrami meat and wagyu beef were observed thawing in 82-120°F running water in the preparation sink. Corrective action: The person in charge was educated on using 70°F or below running water to thaw out food product.
36 - Good Retail Practices
Thermometer provided & accurate
Inspector Comments: 4-203.11 Temperature Measuring Devices, Food-Accuracy (Pf) - A functioning food probe thermometer was not available at the facility. Corrective action: Obtain a funcitoning thermometer immediately.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) - Wiping cloth buckets were stored on the floor throughout the facility.

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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