TCHD Health Inspections

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	Adams City High School
Business Name	Adams City High School
Address	7200 Quebec Pkwy Commerce City, CO 80022-4824
Phone	303-853-3219

Inspection Details

10/22/2018 Inspection, Routine

03/12/2018 Inspection, Follow-Up

03/05/2018 Inspection, Routine
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Burger and chicken patties in the sandwich warmers were 105-126°F. A Time As Public Health Control was discussed and will be put into place for these food items.
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: Hot water at the employee restroom hand sink measured 87-90°F. Provide hot water to the hand sink of at least 100°F.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Metal pans on the dish storage rack were stored nested and wet.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The hand sink across from the walk-in refrigerator was leaking potable water from the faucet. The caulking at the dishmachine drainboard was missing causing water to pool under the dishmachine.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The dry wall above the mop sink was peeling in places rendering it not smooth and easily cleanable.

03/07/2017 Inspection, Follow-Up

02/27/2017 Inspection, Routine
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An unapproved twist top employee beverage container was stored in the TRUE 2 reach-in refrigerator.
05d - Critical
Water, Sewage, Plumbing Systems: Sewage disposal
Inspector Comments: Sewage was leaking from the left side of the dish machine's base.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The fan guards in the walk-in refrigerator were soiled with dust.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The atmospheric vacuum breaker on the dish machine was leaking.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor drains throughout the facility were soiled with grime.

02/12/2016 Inspection, Routine
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: A pan of rice with peas and corn was 86 deg F in the Asian line steam table.
06b - Critical, Food Borne Illness Risk
Hand Washing: Accessible
Inspector Comments: A food cart blocked access to the ware washing area hand sink.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: Paper towels were not provided to the north kitchen entrance hand sink. The paper towel dispenser did not function at the ware washing area hand sink.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The exteriors of numerous plastic food containers at the utensil storage shelves had label remnants of them.
13b - Non-Critical
Utensils, Single-Service Articles: Single service articles stored, used
Inspector Comments: Single-service bowls and to-go containers were on the floor in the corner of the dry storage room.
13c - Non-Critical
Utensils, Single-Service Articles: No reuse of single-service articles
Inspector Comments: Single-use mayonnaise containers were being re-used to store food, in the walk-in refrigerator.

01/30/2015 Inspection, Routine
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Aluminum foil was used to line the bottom shelf of a small preparation table due to rust on the serving line. Two holes were observed in the back splash of the fruit preparation sink.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: Hard water staining was observed on the exterior of the dish machine.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The drain line below the fruit preparation sink was leaking.

09/30/2014 Inspection, Follow-Up

09/16/2014 Inspection, Routine
01d - Critical
Food Source: HACCP plan
Inspector Comments: The Bistro Culinary Kitchen was conducting reduced oxygen packaging (ROP) without an approved Hazard Analysis Critical Control Point (HACCP) plan. Sous Vide was conducted as a teaching tool and students would sample the cooked product without and approved HACCP plan.
02g - Critical, Food Borne Illness Risk
Personnel: Preventing food contamination from bare hands
Inspector Comments: Students were observed handling ready-to-eat cake decorations with their bared hands. The cake was for a celebration.
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: Adequate back flow prevention was not provided to the Bistro Culinary Kitchen mop sink.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The preparation sink was not secured to the wall across from the tilt skillet and holes were present in the mounting plate in the school kitchen.
11a - Non-Critical
Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer
Inspector Comments: Internal thermometers were not present in the refrigeration units in the Bistro Culinary Kitchen.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: Food contact surfaces of utensils were stored upright and unprotected in the storage room in the Bistro Culinary kitchen.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The plumbing was leaking behind the Smart Steam Broilerless Steamer.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: A blackish residue was observed on the floor in the walk-in freezer in the school kitchen.

02/12/2014 Inspection, Follow-Up

01/22/2014 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: A cloth rag was present in the handsink in the ware washing area. Vegetable debris was present in the handsink by the left entrance to the kitchen.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An employee twist top beverage was stored next ot single service cups in the cabinet below the bun station service area.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Habinero chili was 72°F, pico corn salsa was 60°F, and shredded lettuce was 53°F in the cold unit in the middle of the service area. Ranch dressing was 53°F and 51°F in 2 of the self service salad bars.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: Sterno was stored on top of bags of flour in the dry storage room. Sterno was stored above cans of tomato by the lockers.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: Rust was present on the bottom shelf of the 2-door cooler below the pizza oven.
11a - Non-Critical
Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer
Inspector Comments: An internal thermometer was not present in the single door refrigerator by the service line.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: Mold residue was observed on the ceiling by the condenser in the walk-in cooler.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: Dust was observed on the ventilation hood covers.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: A scoop handle was in direct contact with rice in the dry storage area.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The handsink was not secured to the wall by the walk-in cooler.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: Water was present on the floor below the vegetable storage area in the walk-in cooler and below the ice machine.