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 Glacier Ice Cream and Gelato of CR
Business Name Glacier Ice Cream and Gelato of CR
Address 115 Wilcox St
Castle Rock, CO 80104-1992
Phone 303-386-3751

Inspection Details
03/09/2022 Inspection, Routine
13 - Foodborne Illness Risk Factors
Food in good condition, safe, & unadulterated
Inspector Comments: 3-202.15 Package Integrity (Pf) A dented can of cake batter base was stored with wholesome cans on a shelf in the dry storage area. Corrective action: The can was moved to be returned.
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) Milk (47°F) was stored above 41°F in the single door reach-in refrigerator below the blender across from the ice cream freezers. Corrective action: The milk was moved to the walk-in refrigerator. Discussed turning the unit colder or having it serviced with the person in charge.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) The interior of the microwave above the preparation table was soiled.
02/03/2020 Inspection, Routine
06 - Foodborne Illness Risk Factors
Proper eating, tasting, drinking, or tobacco use
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C) - A unapproved employee beverage was stored on a shelf above milks in the right walk-in refrigerator. Corrective action: The person in charge moved the beverage to an approved location.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C) - The caulking on the hand sink near the preparation sink was torn.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C) - The floor below the shelving unit in the right walk-in refrigerator.
09/03/2019 Inspection, Follow-Up
08/29/2019 Inspection, Routine
03 - Foodborne Illness Risk Factors
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector Comments: 2-103.11(O) Person-In-Charge-Duties (Pf) A written employee illness policy was not in place at the facility. Corrective action: The inspector provided a handout with guidance.
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) A vomit and diarrheal clean up kit or procedure was not in place at the facility. Corrective action: The inspector provided a handout with guidance.
08 - Foodborne Illness Risk Factors
Hands clean & properly washed
Inspector Comments: 2-301.12 Cleaning Procedure (P) An employee was observed washing their hands without soap. Follow up to occur.
09 - Foodborne Illness Risk Factors
No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed
Inspector Comments: 3-301.11 Preventing Contamination from Hands (P) An employee used their bare hands to prepare the waffle cones. Follow up to occur.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.14 Handwashing Signage (C) Hand washing signs were not posted at the hand sinks in the kitchen or on the service line. Hand washing signs were provided at the time of inspection. 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) Employees were rinsing utensils in the hand sink on the service line. Follow up to occur.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-702.11 Before Use After Cleaning (P) An employee stated that dishes are sanitized in the quaternary ammonium solution in the three compartment sink for 10-15 seconds. Corrective action: The employee was educated on submerging dishes for 1 minute.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 7-204.11 Sanitizers, Criteria-Chemicals (P) The sanitizer solution in the spray bottle above the mop sink measured greater than 200 ppm chlroine. Correct immediately. 7-102.11 Common Name-Working Containers (Pf) A chemical spray bottle above the mop sink was not labeled as to its contents. Correct immediately.
37 - Good Retail Practices
Food properly labeled; original container
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Multiple bulk white containers were not labeled as to their contents to the left of the hand sink in the kitchen.
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 lemons was stored on the floor in the walk-in refrigerator.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) Containers were stored with their food contact surface exposed on a shelf above the preparation sink. Ice cream scoops were stored in stagnant water (74°F) near the hand sink across from the point of sale area.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: 4-903.11(B) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Taster spoons were stored with their food contact surface exposed to contamination in the service area. Straws were stored with their food contact surface exposed near the hand sink across from the point of sale area.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C) Ice accumulation was present in both of the walk in refrigerators. 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C) The hand sink near the preparation sink was not properly sealed to the wall.
48 - Good Retail Practices
Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf) Chlorine test strips were not available at the facility.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: 5-202.13 Backflow Prevention, Air Gap (P) The hose was below the flood rim in the mop sink. Follow up to occur.
05/14/2019 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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