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 Ramada By Wyndham
Business Name Ramada By Wyndham
Address 16921 E 32nd Ave
Aurora, CO 80011-3348
Phone 303-367-5000

Inspection Details
04/25/2019 Inspection, Follow-Up
04/10/2019 Inspection, Follow-Up
36 - Good Retail Practices
Thermometer provided & accurate
Inspector Comments: A metal stem thermometer that reads 0-220°F was not available at the facility.
03/20/2019 Inspection, Education
03/19/2019 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) A supervisory employee at the facility did not have a food protection manager certification.
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) The facility did not have a vomit/fecal accident clean up procedure.
08 - Foodborne Illness Risk Factors
Hands clean & properly washed
Inspector Comments: 2-301.14 When to Wash (P) An employee was observed putting on gloves without first washing their hands.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.11 Handwashing Cleanser, Availability (Pf) The kitchen hand sink was not equipped with soap. 6-301.14 Handwashing Signage (C) Signs reminding employees to wash their hands when they return to work were not present at any of the employee hand sinks.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-702.11 Before Use After Cleaning (P) An employee stated that food equipment is not sanitized as part of the warewashing procedure. Sanitizer solution was not available
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Three boxes of half & half that state "keep refrigerated" were 77°F in the buffet area.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 7-204.11 Sanitizers, Criteria-Chemicals (P) Chlorox wipes with a concentration greater than 400ppm quaternary ammonia were used on food contact surfaces.
36 - Good Retail Practices
Thermometer provided & accurate
Inspector Comments: 4-302.12 Food Temperature Measuring Devices (Pf) A metal probe thermometer that reads 0-220°F was not available at the facility. 4-204.112 Temperature Measuring Devices-Functionality (C) The reach-in refrigerators were not equipped with thermometers.
39 - Good Retail Practices
Contamination prevented during food preparation, storage & display
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C) Boxes of food (oranges and pancake batter) were stored on the floor in the dry storage room.
45 - Good Retail Practices
Single-use / single-service articles: properly stored & used
Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C) Boxes of single use cups were stored on the floor in the dry storage room.
48 - Good Retail Practices
Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf) Chemical test strips were not available at the facility to test sanitizer solution in the three-compartment sink or for food contact surfaces.
01/18/2017 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: A container of Pedialite was stored in the basin of the hand sink by the three-compartment sink.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An open unapproved employee beverage container was stored above and next to customer to-go breakfast bags in the small reach in refrigerator in the preparation room.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Whole milk was 46°F in the customer dining area.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: Soap was not available at the dining area hand sink.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The gasket to the tall reach in refrigerator in the back preparation area was damaged. The door of the tall reach in refrigerator failed to close tightly. Cupboards in the dining area were damaged.
11c - Non-Critical
Testing Devices: Chemical test kits provided and accessible
Inspector Comments: Chlorine test strips were not available to test sanitizer concentrations.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: Holes were observed in the wall above the dining area hand sink.

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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