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 Hampton Inn and Suites
Business Name Hampton Inn and Suites
Address 4150 E Kentucky Ave
Denver, CO 80246-2006
Phone 303-692-1800

Inspection Details
11/13/2019 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) - A food protection manager certification was not available at the time of the inspection.
05 - Foodborne Illness Risk Factors
Procedures for responding to vomiting and diarrheal events
Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf) - A procedure for the clean-up of vomit and diarrheal events was not available at the time of the inspection. Corrective action: An educational handout was provided for the creation of a procedure for the clean-up of vomit and diarrheal events.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.12 Hand Drying Provision (Pf) - Paper towels were not provided for the kitchen hand sink. Corrective action: Paper towels were placed at the hand sink. 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) - A sanitizer bucket was stored in the basin of the kitchen hand sink. Corrective action: Education was provided on the use of hand sinks and bucket was removed.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) -Cream cheese and whipped butter were tested at 62°F in the self-service breakfast area. Corrective action: Education was provided on temperature control and time control for the cream cheese and whipped butter.
35 - Good Retail Practices
Approved thawing methods used
Inspector Comments: 3-501.13 Thawing (C) - Bacon was observed thawing at room temperature on the back kitchen preparation table.
36 - Good Retail Practices
Thermometer provided & accurate
Inspector Comments: 4-302.12 Food Temperature Measuring Devices (Pf) - A probe-type food thermometer was not available at the time of the inspection. Corrective action: Education was provided on the requirements and need for a probe-type food thermometer.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-202.16 Nonfood-Contact Surfaces (C) - The counter and cabinet under the coffee machine next to the convection oven was in poor repair and not smooth and easily cleanable.
48 - Good Retail Practices
Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf) - Chemical test strips for not provided and the facility uses quaternary ammonia as a food contact surface sanitizer. Corrective action: Education was provided on requirements and use of the chemical testing strips.
54 - Good Retail Practices
Garbage & refuse properly disposed; facilities maintained
Inspector Comments: 5-501.15 Outside Receptacles (C) - The drain plugs were not provided for the outside dumpster.
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: 6-202.11 Light Bulbs, Protective Shielding (C) - Lighting fixtures in the back kitchen preparation area were unshielded.
11/21/2017 Inspection, Routine
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Cut melon on ice was 52°F at the self service line.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: An ice scoop without a handle was present at the bin on the self service line.
13b - Non-Critical
Utensils, Single-Service Articles: Single service articles stored, used
Inspector Comments: Coffee filters were stored uncovered next to the coffee machine.
12/01/2015 Inspection, Routine
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Sausage patties were 109°F in the self-service steam table.
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: A Y valve with shut-offs was present downstream of the atmospheric vacuum breaker on the mops sink.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Apples out on the self service line were uncovered.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The counter top around the back preparation sink was warped and in poor repair.
12/10/2014 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An employee was observed filling a glass in the kitchen hand sink.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: A caraff of skim milk located on the breakfast buffet was 47°F.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: Holes were present in the wall above the kitchen counter across from the three compartment sink.
12/30/2013 Inspection, Follow-Up
12/03/2013 Inspection, Routine
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Skim and 2% milk stored in the carafes located on the breakfast bar were 50°F.
13b - Non-Critical
Utensils, Single-Service Articles: Single service articles stored, used
Inspector Comments: Single service coffee filters located above the kitchen coffee makers were stored uncovered.

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.

Search Again