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 Glenmoor Country Club
Business Name Glenmoor Country Club/Main Level Kitchen
Address 110 Glenmoor Dr
Cherry Hills Village, CO 80113-7124
Phone 303-339-3559

Inspection Details
07/10/2019 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: Handwashing signs stating "Employees must wash hands" were not provided to hand sinks throughout. Corrective Action: Apply signs to each of the hand sinks.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: The dish machine in the inside bar did not reach at least 200ppm chlorine residual at the dish surface. Corrective Action: Sanitizer bucket was replaced with a new container.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: Containers of whipped butter located above the bread warmers measured 73°F. Corrective Action: Containers were discarded.
07/31/2018 Inspection, Routine
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Bean sprouts, gazpacho, and tzatziki sauce measured between 58-60°F on the cold top refrigerator located to the left of the 4 door reach-in refrigerator. Sprouts in the walk-in refrigerator were 51°F after being prepped. The sprouts were placed on ice to bring the temperature to 41°F.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: Cutting boards were worn and scored.
08/09/2017 Inspection, Follow-Up
07/19/2017 Inspection, Routine
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: A threaded faucet on the cook line hand sink was not provided with proper backflow protection.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The caulking at the dish sprayer was soiled with mold.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The inside of the reach-in freezer next to the ice machine was soiled with food debris.
07/06/2016 Inspection, Follow-Up
06/28/2016 Inspection, Routine
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Assorted cheeses, watermelon, and sliced and diced tomatoes ranged from 45-51°F in the cook line cold-top at the south end of the cook line.
04b - Critical
Sanitation: Mechanical
Inspector Comments: The bar dish machine was being used without a sanitizing cycle of at least 50 ppm chlorine residual.
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Multiple rodent droppings were observed around the fuse box on the cook line.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door gasket on the reach-in freezer on the south end of the cook line was ripped. The door gasket on the walk-in refrigerator was ripped.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor beneath the preparation sink at the end of the cook line was soiled with grime.
12/22/2015 Inspection, Follow-Up
12/09/2015 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: Wine bottles were stored in the drink ice bin at the bar.
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee on the cook line was observed changing gloves without washing their hands in between.
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: Noodles were observed in the basin of the cook line hand sink.
03d - Critical, Food Borne Illness Risk
Food Temperature Control: Required cooking temperature
Inspector Comments: A par cooking plan for animal proteins was not provided.
04b - Critical
Sanitation: Mechanical
Inspector Comments: The dish machine final sanitizing rinse measured less than 160°F.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: The shelves in the reach-in refrigerators on the cook line were rusted.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The walk-in refrigerator door gasket was torn.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The door gaskets on the reach-in refrigerators throughout the kitchen were soiled with food debris.
12/09/2014 Inspection, Critical Item
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: The men's restroom handsink lacked paper towels.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: A chemical spray bottle was stored next to sugar packets in the wait station.
06/18/2014 Inspection, Follow-Up
06/04/2014 Inspection, Routine
01c - Critical, Food Borne Illness Risk
Food Source: Cross-contamination
Inspector Comments: Raw meat was stored above ready to eat meat in the walk-in refrigerator.
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee in the grill area was observed changing gloves without washing their hands.
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An employee in the prep area was observed wiping their hands on a common towel.
03a - Critical, Food Borne Illness Risk
Food Temperature Control: Rapidly cool foods to 41°f or less
Inspector Comments: A container of marsala in the walk-in refrigerator was 46°F after cooling for more than 6 hours.
04b - Critical
Sanitation: Mechanical
Inspector Comments: The dishwasher did not reach at least 160°F on the surface during the final sanitization rinse.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: The bar handsink lacked paper towels.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Boxes of food were stored on the walk-in freezer floor.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The catch plate of the salamander in the grill area was lined with foil. The door gaskets of the salad refrigerator, cold top refrigerator across from the stove, and the walk-in refrigerator were torn.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: Both grill hoods in the kitchen were soiled with grease or dust. The door gaskets for the dessert upright reach-in refrigerator and the pizza cold top refrigerator were soiled with food debris. The door of the ice machine was dusty.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Clean stainless steel containers in the warewashing area were stacked wet.
13b - Non-Critical
Utensils, Single-Service Articles: Single service articles stored, used
Inspector Comments: Single use forks and knives in the exposition line were stored facing up.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The mopsink was soiled with debris.
11/19/2013 Inspection, Critical Item
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: Raw chicken was stored above mushrooms in the grill reach-in refrigerator.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Chicken in the grill reach-in refrigerator 47°F.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: Bottles of chemicals were stored above sugar packets in the wait station.
05/15/2013 Inspection, Follow-Up
05/09/2013 Inspection, Follow-Up
05/09/2013 Inspection, Critical Item
04/10/2013 Inspection, Critical Item
03/29/2013 Inspection, Follow-Up
03/15/2013 Inspection, Routine
02/12/2013 Inspection, Follow-Up
02/01/2013 Inspection, Follow-Up
12/06/2012 Inspection, Follow-Up
11/27/2012 Inspection, Routine
11/29/2011 Inspection, Critical Item
05/17/2011 Inspection, Follow-Up
05/06/2011 Inspection, Routine
06/02/2010 Inspection, Follow-Up
05/21/2010 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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