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 3095 W County Line Rd
Littleton, CO 80129-1908
Phone 303-794-1800

Inspection Details
06/17/2022 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) The facility did not have a certified food protection manager. Corrective action: Inspector provided the certified food protection manager handout.
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) Individually packaged yogurts (50-53°F) were stored above 41°F along the customer self service buffet line next to the juice machine. Corrective action: Discussed proper cold holding temperatures with the person in charge. The yogurts were placed on ice.
39 - Good Retail Practices
Contamination prevented during food preparation, storage & display
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C) A box of oranges were stored on the floor below the dry storage shelves next to the standing two door reach-in refrigerator.
02/05/2020 Inspection, Routine
02/22/2019 Inspection, Follow-Up
02/11/2019 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.
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 items on the breakfast buffet measured above 41°F: Whipped butter 68°F, Cream cheese 62°F, whipped cream 53°F. The items will be added to the facility's Time As a Public Health Control Plan and disposed of 4 hours after being removed from refrigeration. Follow-up needed.
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) Ready to eat items held longer than 24 hours that require date marking were not marked with a preparation or discard date (opened milk, cut melon). Follow-up needed.
39 - Good Retail Practices
Contamination prevented during food preparation, storage & display
Inspector Comments: 3-307.11 Miscellaneous Sources of Contamination (C) A scoop without a handle was used to dispense chocolate chips from a bulk ingredient container stored in the cabinet below the waffle station. 3-306.11 Food Display-Preventing Contamination by Consumers (P) Ready to eat apples on the breakfast buffet were not protected from contamination. The facility will wrap the apples or provide a utensil to prevent consumer bare hand contact. Follow-up needed.
03/13/2018 Inspection, Education
02/26/2018 Inspection, Routine
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An employee beverage was stored above customer food. Corrective action: moved to lowest shelf.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: "Egg and bacon toppers" were 125°F, sausage patties were 119°F without a Time as a Public Health Control Plan and without discard times noted.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Waffle batter was 85°F without a discard time noted.
03f - Critical
Food Temperature Control: Food thermometer (probe type)
Inspector Comments: A food probe thermometer was not available on site.
04a - Critical
Sanitation: Manual
Inspector Comments: An employee indicated that dishes were washed, rinsed, then towel dried, instead of being washed, rinsed, sanitized, then air dried. Corrective action: Explained dish washing in a 3-compartment sink to employee. Filled 3rd sink with sanitizer.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Apples for customer self-service were not individually wrapped.
11c - Non-Critical
Testing Devices: Chemical test kits provided and accessible
Inspector Comments: Test strips for sanitizer were not available on site.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: The ice scoop was stored in the ice machine with the handle touching the ice.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The left compartment of the 3-compartment sink was leaking.
14g - Non-Critical
Physical Facilities: Premises maintained
Inspector Comments: The dish machine was not operable.

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