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 Harris Park Elementary
Business Name Harris Park Elementary
Address 4300 W 75th Ave
Westminster, CO 80030-4601
Phone 303-428-1721

Inspection Details
09/24/2019 Inspection, Routine
48 - Good Retail Practices
Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments: Facility does not have proper testing devices or heat sensitive strips for the high-temperature dish machine.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: Multiple holes were observed on the walls along the cookline area. Multiple floor tiles were chipped and in disrepair.
09/19/2018 Inspection, Follow-Up
04b - Critical
Sanitation: Mechanical
Inspector Comments: The dish machine failed to produce a sanitizing rinse temperature of 160°F on the dish utensil surface.
09/13/2018 Inspection, Routine
04b - Critical
Sanitation: Mechanical
Inspector Comments: The dish machine failed to produce a sanitizing rinse temperature of 160°F on the dish utensil surface.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The paint on the storage shelf above the 3-compartment sink was chipped.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The standing floor fan by the 3-compartment sink was soiled with dust.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The ceiling vent above the handsink was soiled with dust.
09/19/2017 Inspection, Routine
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: The food preparation sink was directly connected to the sanitary sewer.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: Several holes were present in walls throughout the kitchen.
08/23/2016 Inspection, Routine
11c - Non-Critical
Testing Devices: Chemical test kits provided and accessible
Inspector Comments: High temperature testing strips for the dishmachine were not provided to the facility.
09/10/2015 Inspection, Routine
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The fire suppression line in the ventilation hood above the ovens was soiled with dust.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor in the walk-in cooler was soiled with food debris. The walls and ceiling in the walk-in cooler were cracked and rusted. The flooring around the central food preparation table was chipped.
09/03/2014 Inspection, Routine
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The dry storage shelves above the three compartment sink were chipped.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The walk-in cooler floor was not sealed.
10/08/2013 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An employee discarded a beverage in the handsink.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An employee twist top beverage was stored next to cheese and above celery in the walk-in cooler.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: The walk-in cooler door and frame were constructed of wood.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The preparation sink was directly plumbed to the sanitary sewer. The paint was chipped on the under side of the ventilation hood. The paint was chipped on the walk-in cooler door.
10c - Non-Critical
Equipment Design, Construction: Dishwashing facilities
Inspector Comments: The 3-comaprtment sink was directly connected to the sanitary sewer.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor tile was cracked below the ventilation hood.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: The lights were not working in the ventilation hood.
10/03/2012 Inspection, Routine
10/10/2011 Inspection, Routine
10/14/2010 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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