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 UCD Health and Wellness Center
Business Name Metabolic Kitchen
Address 12348 E Montview Blvd
Aurora, CO 80045-7103
Phone 303-724-9623

Inspection Details
08/26/2022 Inspection, Routine
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Liquid unpasteurized eggs and raw shelled eggs were stored above ready to eat foods on a rack in the walk in refrigerator. Corrective action: The items were rearranged in the the walk in.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Milk on a rack in the walk in refrigerator was not date marked with an open date. Corrective Action: Staff will continue to date mark all required items. 3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) Feta cheese crumbles on a rack in the walk in refrigerator with an open date of 5/16 was kept past the discard date of 5/22, 96 days past at the time of inspection. Sliced cheese on a rack in the walk in refrigerator with an open date of 8/10 was kept past the discard date of 8/19, 7 days past at the time of inspection. Corrective Action: Manager discarded the items.
45 - Good Retail Practices
Single-use / single-service articles: properly stored & used
Inspector Comments: 4-502.13 Single-Service and Single-Use Articles-Use Limitations (C) Single use containers were being used as a scoop for brown and white rice in the dry storage closet in the kitchen.
01/16/2020 Inspection, Routine
08 - Foodborne Illness Risk Factors
Hands clean & properly washed
Inspector Comments: An employee handled dirty dishes and then touched a cut avocado in the kitchen. Corrective action: education provided. (Priority, 10 points)
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: Liquid unpasteurized eggs were stored above ready to eat foods on a rack in the walk in refrigerator. Raw shelled eggs were stored next to raw produce in the walk in refrigerator. Corrective action: items were moved to an approved location. (Priority, 10 points)
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: Milk on a rack in the kitchen measured 47° F. Corrective action: item moved to the walk in refrigerator. (Priority, 10 points)
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: Wet wiping cloths on food preparation tables in the kitchen were not stored in sanitizer. (Core, 0 points)
12/12/2018 Inspection, Routine
13b - Non-Critical
Utensils, Single-Service Articles: Single service articles stored, used
Inspector Comments: A stack of single use aluminum take out containers were stored with their food contact surface facing upwards on the top shelf in the back storage area.
12/08/2017 Inspection, Routine
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: A spray bottle containing a clear chemical was unlabeled as to its contents in the dry storage room.
08c - Critical
Poisonous Or Toxic Items: Properly used
Inspector Comments: An unapproved jug of Kroger Home Sense Low-Splash Bleach was being used as a chemical sanitizer for manual ware washing.
12/01/2016 Inspection, Routine
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: Several holes were observed in the wall above the three-compartment sink.
11/05/2015 Inspection, Routine
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: Employee drinks were observed on food preparation surfaces while food was being prepared.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The caulking around the ventilation hood was observed in disrepair.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The interior of the microwaves was observed soiled with food debris.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The gaskets of the undercounter two door refrigerator at the cook line were soiled with food debris. The door of the underecounter two door refrigerator located by the service windows was loosen.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The faucet of the hand sink located between the ventilation hood and the three compartment sink was leaking.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: One light was not operational on the ventilation hood.
10/21/2014 Inspection, Routine
01c - Critical, Food Borne Illness Risk
Food Source: Cross-contamination
Inspector Comments: Raw shelled eggs were stored next to and above ready-to-eat food items.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: Multiple employee beverages were observed throughout the facility above food contact surfaces.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: Multiple spatulas and cooking utensils were severely scorched.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Card board were observed used to line shelves in the dry storage rooms.
08/30/2012 Inspection, Routine
03/29/2012 Inspection, First Operational

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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