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 Red Hawk Ridge Elementary
Business Name Red Hawk Ridge Elementary
Address 16251 E Geddes Ave
Aurora, CO 80016-1403
Phone

Inspection Details
09/04/2019 Inspection, Routine
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: 3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) -A container of diced tomatoes and a container of tomato paste were stored in the walk in refrigerator and kept past their 7 day disposal date. Corrective action: The food items were disposed of and education was provided on discarding items after the 7 day discard date.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) -Wiping clothes were observed being stored in buckets of sanitizing solution through out the kitchen, which measured below the minimum ammonium quaternary residual concentration of 200ppm.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C) - The shelf under the steam table on the service line was in poor repair.
50 - Good Retail Practices
Hot & cold water available; adequate pressure
Inspector Comments: 5-103.11 Capacity-Quantity and Availability (Pf) - Cold water was unavailable at the three compartment sink.
54 - Good Retail Practices
Garbage & refuse properly disposed; facilities maintained
Inspector Comments: 5-501.113 Covering Receptacles (C) - The lid of the trash receptacle was in disrepair and unable to be closed.
10/03/2018 Inspection, Routine
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Cooked pizza in the left warmer was 125°F. The pizza was switched to the right warmer that was holding properly.
10/16/2017 Inspection, Routine
10/26/2015 Inspection, Routine
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The dish machine was leaking water from the top left side during use.
11/14/2014 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: One dented can of kidney beans and one dented can of diced tomatoes were stored among wholesome cans in the dry storage area
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door gasket on the reach-in refrigerator on the hot line was ripped.
11/25/2013 Inspection, Follow-Up
11/13/2013 Inspection, Routine
04b - Critical
Sanitation: Mechanical
Inspector Comments: The dish machine final sanitization rinse measured less than 160°F.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The caulking on the three compartment sink was soiled with black mold.
12/11/2012 Inspection, Follow-Up
12/04/2012 Inspection, Routine
12/15/2011 Inspection, Critical Item
01/21/2011 Inspection, Follow-Up
01/04/2011 Inspection, Routine
01/05/2010 Inspection, Critical Item

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