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 Fairfield Inn and Suites DTC South
Business Name Fairfield Inn and Suites DTC South
Address 7056 E County Line Rd
Highlands Ranch, CO 80126-3941
Phone 303-290-6700

Inspection Details
12/10/2021 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) An employee associated with the facility food license did not have food manager certificate.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.12 Hand Drying Provision (Pf) Paper towels or a drying device were not present at the kitchen hand sink. Staff placed paper towels at the hand sink.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-702.11 Before Use After Cleaning (P) Facility staff was using a non-food contact disinfectant to sanitize surfaces throughout the kitchen. Staff will use the food contact surface quaternary ammonia sanitizer out of three compartment sink dispenser to sanitize and will test sanitizer daily.
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 yogurt holding refrigerator measured 55°F in the buffet area. Facility manager lowered temperature dial to lower interior ambient temperature.
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) The dish machine was leaking in the kitchen.
03/04/2020 Inspection, Routine
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 7-202.11 Restriction-Presence and Use (Pf) A chemical for room cleaning was present with food operation chemicals in the kitchen area. Staff removed the chemical and will only store food operation chemical in the 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) Single use coffee filters were stored not protected from contamination on the coffee machine in the kitchen area.
48 - Good Retail Practices
Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments: 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration (Pf) Staff was not using test strips for measuring sanitizer concentration. Staff will test sanitizer daily with test strips.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: 5-205.15 System Maintained in Good Repair (C) The food preparation sink lacked running cold water under pressure in the kitchen. The faucet was not sealed to the sink in the kitchen area.

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