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 East Elementary
Business Name East Elementary
Address 5933 S Fairfield St
Littleton, CO 80120-2821
Phone

Inspection Details
02/21/2020 Inspection, Routine
02/15/2019 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 5-203.11 Handwashing Sinks-Numbers and Capacities (Pf) The facility does not have a hand washing sink in the kitchen. Employees are currently using the left compartment of the three compartment sink for hand washing. Follow-up needed.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-402.12 Fixed Equipment, Elevation or Sealing (C) The caulking to the dirty side drainboard of the dish machine was discolored with a mold like substance.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C) The painted finish on the wood shelf above the three compartment sink was chipped.
02/23/2018 Inspection, Routine
06a - Critical, Food Borne Illness Risk
Hand Washing: Adequate number, location
Inspector Comments: A dedicated hand sink is not provided in the kitchen.
02/22/2017 Inspection, Routine
06a - Critical, Food Borne Illness Risk
Hand Washing: Adequate number, location
Inspector Comments: The sanitizer basin of the three compartment sink was being utilized as a hand sink in the kitchen area.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: Paint was chipped on the walls in the walk-in cooler. A hole was present in the back of the walk-in cooler with wires exposed.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: The right light on the ventilation hood did not function.
02/17/2016 Inspection, Routine
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Food was stored on the floor in the walk-in freezer.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: The main kitchen preparation table was constructed of unfinished wood.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The walk-in cooler door and door frame were constructed of wood. The caulking on the mechanical dish machine drain board was molded. The door gasket on the walk-in cooler door was torn.
02/10/2015 Inspection, Routine
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: Unapproved employee twist top drinks were observed stored above the three compartment sink.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: The main kitchen food preparation table was constructed of unfinished wood.
12d - Non-Critical
Cleaning Of Equipment & Utensils: Wiping cloths
Inspector Comments: The quaternary ammonia sanitizer bucket was tested below 100 ppm quaternary ammonia solution.
02/07/2014 Inspection, Routine
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: Soiled knives were stored on the kitchen knife rack.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: A light over the serving line was not functioning.
14f - Non-Critical
Physical Facilities: Locker rooms
Inspector Comments: Employee food was stored with student food in the walk-in refrigerator.
02/28/2013 Inspection, Routine
03/08/2012 Inspection, Routine
11/02/2011 Inspection, Follow-Up
09/30/2011 Inspection, Follow-Up
09/21/2011 Inspection, Routine
09/24/2010 Inspection, Routine

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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