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 7079 S Kenton St
Centennial, CO 80112-5008
Phone 303-708-5251

Inspection Details
12/16/2019 Inspection, Routine
01 - Foodborne Illness Risk Factors
Person in charge present, demonstrates knowledge, and performs duties
Inspector Comments: 2-102.11(C) Demonstration (Pf) -The designated person in charge responsible for the handling of food items did not demonstrate food safety knowledge, including correct cold holding temperatures, hot holding temperatures, thermometer calibration, sanitization concentrations/procedures, thawing methods, and correct hand washing times. Corrective Action: TCHD recommended food safety training and provided food safety resources.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.11 Handwashing Cleanser, Availability (Pf) -Soap was not available at the hand sink in the back kitchen area. Corrective Action: Staff provided soap to the hand sink.
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) -The following food items measured greater than 41°F in the breakfast self service area: hard boiled eggs (54°F), individual cream cheese packets (69°F), milk (46°F), and cut melons (38°F - 50°F). Corrective Action: Staff discarded the cream cheese packets. Per staff, all other food items are discarded at the end of the breakfast service, which runs from 6:00 AM - 9:00 AM. Education was provided regarding fill lines for the fruit, and staff will place the hard boiled eggs and cream cheese packets on ice moving forward.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 7-201.11 Separation-Storage (P) -A bottle of dish soap was stored on the rack next to the three compartment sink above clean dishes. Corrective Action: Staff moved the soap to an approved location away from all clean equipment and utensils.
36 - Good Retail Practices
Thermometer provided & accurate
Inspector Comments: 4-302.12 Food Temperature Measuring Devices (Pf) -A food probe thermometer ranging from 0°F - 220°F was not available at the facility at the time of the inspection.
39 - Good Retail Practices
Contamination prevented during food preparation, storage & display
Inspector Comments: 3-306.11 Food Display-Preventing Contamination by Consumers (P) -Apples were not individually wrapped and protected from contamination in the breakfast bar self service area. Corrective Action: Education was provided regarding individually wrapping apples to protect from contamination by consumers. 3-305.11 Food Storage-Preventing Contamination from the Premises (C) -Several boxes of consumer food were stored directly on the floor in the dry storage room in the back kitchen area.
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) -Coffee filters were stored unprotected from contamination on top of the coffee machines in the back kitchen area. Several boxes of single service articles were stored directly on the floor in the dry storage room in the back kitchen area.
48 - Good Retail Practices
Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf) -Test strips used for the quaternary ammonia sanitizer not present at the facility at the time of the inspection.
11/13/2017 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An employee was observed washing and rinsing a dish and placing the dish into the sanitizer basin then using a common towel to their dry hands.
07/17/2017 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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