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 Bistro
Address 7200 Quebec Pkwy
Commerce City, CO 80022-4824
Phone 303-853-3219

Inspection Details
10/03/2019 Inspection, Routine
10/23/2018 Inspection, Routine
04b - Critical
Sanitation: Mechanical
Inspector Comments: The dish machine was not operational and was not performing a complete ware washing and disinfectant cycle.
10/30/2017 Inspection, Routine
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The dish machine drainboard was not fully secured to the wall. The ice machine was not functioning. Foil lined the area under the stove rendering it not smooth and easily cleanable.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The caulking at the three compartment sink was torn.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The ceiling tiles in the baking room were not fully installed. The wall behind the dishmachine drainboard had holes.
10/12/2016 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee was observed not washing hands when moving from dirty to clean dishes.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: A bottle of lemon juice (63°F) was not stored at or below 41°F for more than 4 hours when the bottle stated to refrigerate after opening.
04a - Critical
Sanitation: Manual
Inspector Comments: The concentration of the manual ware washing sink during dish washing was below 100ppm for quaternary ammonia residual. Dishes were observed not having been sanitized for at least 1 minute at the 3-compartment sink by multiple employees.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: Paper towels were not available to the hand sink at the front of the kitchen.
09a - Non-Critical
Food Labeling, Food Protection: Original container, properly labeled
Inspector Comments: An unlabeled food container was stored under the preparation table in the food prep area.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: The non-stick surfaces of the pots and pans were scored and chipped and not smooth and easily cleanable.
12d - Non-Critical
Cleaning Of Equipment & Utensils: Wiping cloths
Inspector Comments: Dish clothes were stored in sanitizer with less than 100 ppm quaternary ammonia residual.
13b - Non-Critical
Utensils, Single-Service Articles: Single service articles stored, used
Inspector Comments: The tasting spoons were stored in a manner that does not protect against contamination.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor drain under the preparation sink by the window in the bakery was cracked.
09/20/2016 Inspection, Follow-Up
09/07/2016 Inspection, Education
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: A container of cream cheese was observed as moldy and unwholesome in the reach-in bakery refrigerator.
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: The hand sink (84°F) by the dish machine did not reach a minimum hot water temperature of 100°F.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: A chemical spray bottle in the utility closet was unlabeled as to its contents.
10/13/2015 Inspection, Routine
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: Numerous utensils with teflon coatings were present in the locked utensil cage. A spatula with a chipped rubber blade was stored in the utensil storage locker.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: Utensils stored in the wooden baking table drawer were stored in disarray.
03/27/2015 Inspection, First Operational
01/30/2015 Inspection, Routine
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: Food residue was observed on the meat slicer.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: The lights were unshielded in the rear storage area were produce was stored.

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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