TCHD Health Inspections

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	Gaylord of the Rockies
Business Name	Gaylord of the Rockies - Mountain Pass
Address	6700 N Gaylord Rockies Blvd Aurora, CO 80019-2198
Phone	720-452-6900

Inspection Details

09/30/2021 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: The hand sink on the end of the grill line did not have soap and paper towels and was used as a dump sink for ice. The hand sink was also not labeled to remind employees to wash their hands (priority foundation). Corrective Action: Discussed with operator to ensure hand sinks have all of the above requirements. The upstairs bar hand sink in the preparation area did not have paper towels (priority foundation). Corrective Action: Paper towels were placed at the hand sink. The bar hand sinks were not labeled with signs reminding employees to wash their hands (core).
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: Numerous peroxide disinfectant bottles were stored on or above food contact surfaces or clean equipment (priority). Corrective Action: Discussed with operator and disinfectants were placed in appropriate locations.
39 - Good Retail Practices
Contamination prevented during food preparation, storage & display
Inspector Comments: A dented can of queso was stored on the can rack next to wholesome cans (priority foundation). Corrective Action: The can was placed in the dented can area for return.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: Cups were stacked wet by the soda dispensers (core).
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: The caulking behind the kitchen three-compartment sink was moldy (core).
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: The base of the faucet on the grill line dump sink leaked (core).

05/24/2019 Inspection, Follow-Up

05/24/2019 Inspection, Routine
08 - Foodborne Illness Risk Factors
Hands clean & properly washed
Inspector Comments: An employee on the cook line was observed tying their apron while wearing gloves and returning to food preparation without first washing their hands and donning a new pair of gloves.(Priority) Corrective Action: Education on proper handwashing was provided.
09 - Foodborne Illness Risk Factors
No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed
Inspector Comments: Several employees on the cook line were observed using bare hand contact with ready to eat food.(Priority) An employee at the bar was observed using bare hand contact while garnishing a drink.(Priority) Corrective Action: Education on proper glove usage and methods to handle food was provided.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: Paper towels were not provided at the west bar hand sink.(Priority Foundation) Hand soap was not provided at the east bar hand sink.(Priority Foundation) Corrective Action: Soap and paper towels were provided to the hand sinks. Several hand sinks in the kitchen and at the bars did not have signs reminding employees to wash their hands. (Core)
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: A soiled knife stored in the left kitchen dump sink was wiped with a damp wiping cloth and returned to the cook line without first being washed, rinsed, and sanitized.(Priority) Corrective Action: Education on proper sanitizing process for kitchen utensils was provided.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: Cut leafy greens in the left reach in refrigerator on the cook line was 47-48°F.(Priority) Corrective Action: The greens were moved to the walk in refrigerator.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: Tongs on the cook line were stored at knee level and were not protected from contamination.(Core)

01/24/2019 Inspection, Routine
08 - Foodborne Illness Risk Factors
Hands clean & properly washed
Inspector Comments: A dump sink drain basket was stored in one of the bar hand sinks. Corrective Action: The basket was removed. 2-301.15 Where to Wash (Pf)
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: One of the downstairs bar hand sinks did not have a working soap dispenser. Corrective Action: The straw for the soap dispenser was put in place so that it would dispense soap. 6-301.11 Handwashing Cleanser, Availability (Pf) None of the hand sinks (kitchen, restrooms, or bars) had signs reminding the employees to wash their hands. 6-301.14 Handwashing Signage (C)
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: Cut romaine lettuce in the glass reach-in refrigerator on the cookline was 50°F. Corrective Action: The lettuce was moved to the walk-in refrigerator. 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: An opened container of half and half in the reach-in refrigerator at the downstairs bar was not date marked. Corrective Action: The container was labeled with the open date. 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
25 - Foodborne Illness Risk Factors
Consumer advisory provided for raw/undercooked food
Inspector Comments: The menu includes hamburgers that are cooked to order and the disclosure was not included in the menu. 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: Butane was stored above a preparation table at the upstairs bar. Peroxide cleaner was stored next to plastic wrap at the downstairs bar. Corrective Action: The chemicals were moved to appropriate locations so they were not stored next to or above food or food equipment. 7-201.11 Separation-Storage (P)
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: The sprayer at the three-compartment sink hung below the flood rim. Corrective Action: The spring was put back in place so the sprayer would hang above the flood rim. 5-203.14 Backflow Prevention Device, When Required (P)

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