Common Reasons that Businesses Fail an Inspection

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Inspections are required at various points in the life a business.  The following columns list some of the more common inspections, and why businesses occasionally fail those inspections.  Lists have been broken up into inspections common to new businesses and inspections common to existing businesses. 

The following information is meant to assist business owners in preparing for various inspections but does not encompass all inspections needed to start or maintain a business.  Information on inspections required for specific types of businesses is available on the  Inspections, Permitting, and Licensing home page.

New Businesses

(Permit Inspections)

   

Existing Businesses

(Annual / Quarterly Inspections)

     

Building / Structural

 

Building / Structural

  • (The bar has been renovated or relocated without the necessary building permits 1(13-32-010)
  • Structural defects exist within the building (i.e. roof, walls or floor joists need repair) 16 (32-52-070)

Public Health / Sanitary

  • The structural build out is not complete when the health inspector arrives (7-38-030 and BOH R&Rs on  Construction and Maintenance of Building Facilities)
  • Food equipment is not installed and/or is not operating properly (7-38-0257-38-030 and BOH R&Rs on Food Equipment)
  • The cooking ventilation system is not installed and/or is operating properly (7-38-030 and BOH R&Rs on Construction & Maintenance of Building Facilities)
  • Food preparation areas do not have a three compartment sink (7-38-030 and BOH R&Rs on Plumbing)
  • There is no utility sink on site (7-38-030 and BOH R&Rs on Plumbing) 
  • The establishment lacks plumbing back-flow devices (7-38-030 and BOH R&Rs on Water Supply, and Plumbing)
  • The establishment lacks hot water (7-38-030 and BOH R&Rs on Water Supply)
  • Unsealed gaps exist in the walls, joints and piping (7-38-005(a); 7-38-015, 7-38-020, 7-38-030 and BOH R&Rs on Food Protection and Insect and Vermin Control)
  • The establishment lacks adequate refrigeration (the temperature is above 40 degrees Fahrenheit in refrigerators/coolers and above 0 degrees Fahrenheit in freezers) (7-38-005(a) and BOH R&Rs on Food Protection; Food Preparation; and Food Display)
  • Restrooms are not operational (7-38-030 and BOH R&Rs on Plumbing, Toilet Facilities and Lavatory Facilities)
 

Public Health / Sanitary

  • Serious pest control problems exist onsite, including evidence of infestation (7-38-020 and BOH R&Rs on Food Protection; Garbage and Rubbish; and Insect and Vermin Control)
  • The establishment lacks a pest control log book (7-38-020)
  • The establishment’s outer openings are not rodent or insect proof (7-38-020 and BOH R&Rs on Food Protection and Insect and Vermin Control)
  • The establishment lacks adequate plumbing and/or plumbing backflow devices (7-38-030 BOH R&Rs on Food Protection; Water Supply; and Plumbing)
  • The establishment lacks hot water (7-38-030 and BOH R&Rs on Water Supply)
  • The establishment lacks adequate refrigeration (the temperature is above 40 degrees Fahrenheit in refrigerators/coolers and above 0 degrees Fahrenheit in freezers)  (7-38-030 and BOH R&Rs on Food Protection; Food Preparation; and Food Display)
  • Food is not adequately protected (i.e. food is left out in the open, or not adequately heated and cooled) (7-38-005(a); 030 and BOH R&Rs on Food Protection; Food Preparation; and Food Display)
  • Outside garbage areas and/or grease traps are not maintained (7-38-020 and BOH R&Rs on Garbage and Rubbish; and Insect and Vermin Control)
  • A certified food manager is not on the premises (7-38-012(a); 7-38-020 and BOH R&Rs on Food Handling Personnel)
  • Structures and/or surfaces are damaged or worn (i.e. surfaces in food preparation areas are worn, dirt and grease buildup is on the walls and ceilings, paint above and around food areas is peeling) (7-38-005(a); 7-38-015, 7-38-030 and 7-38-020 and BOH R&Rs on Food Protection; and Construction and Maintenance of Building Facilities)

Fire Hazard / Life Safety

  • There is an inadequate water supply for the automatic sprinkler system
  • A performance test for the fire pump has not been completed
  • Compressed gas cylinders are not secured by chain to walls or mounted on carts
  • There is not proper clearance around temporary heating devices
  • Barricades obstruct fire hydrants or otherwise hamper the operation of fire equipment
  • Proper safety precautions are not taken when acetylene welding or cutting equipment is in use
  • Access to elevators or man hoists is impaired or non-existent
  • Combustible construction debris or rubbish has not been removed
 

Fire Hazard / Life Safety

  • Illuminated Exit and Stairs signs
  • Storage under stairs
  • Storage around heat producing appliances
  • Extinguishers that are not charged and/or tagged from current year’s inspection
  • Stock not arranged to provide aisle minimum-width requirements
  • Blocked exit areas/doors
  • Accumulation of debris that creates a potential fire hazard
  • Keep exits unlocked/no specials knowledge to open (Panic bar on locked exits)
  • Provide and post occupancy placard
  • Obstruction of exit doors
   

Licensing

  • The establishment does not have or display appropriate business licenses
  • The establishment sells outdated or expired merchandise
  • The establishment sells recalled products
  • Tobacco retail recordkeeping requirements are not kept
  • Price markings are inaccurate
  • The establishment does not have a public way use permit for outdoor areas (i.e. patios, sidewalk cafes)
   

Environmental

  • The establishment is operating without the proper permits
  • Applications for permits have not been made within a specified timeframe (typically 30 days)
  • Permits are not properly displayed
  • Records have not been kept for the required amount of time
  • Material is improperly kept or handled (i.e. material is allowed to migrate offsite by wind or water)
  • The establishment knowingly or unknowingly contributes to atmospheric pollution (this is typically caused by improper operation of equipment allowing uncontrolled emissions of pollutants)
  • Construction site cleanliness ordinance requirements are not met
  • The establishment does not have a required recycling program
   

ADA Accessibility (Americans with Disabilities Act)

  • The establishment lacks an accessible route to the building entrance (CBC 18-11-1104, 1105; ICC/ANSI A117.1-2003 Ch. 402)
  • There are no accessible compliant curb ramps (ICC/ANSI A117.1-2003 Ch. 406; CDOT standard designs)
  • There is not an accessible parking space configuration (CBC 18-11-1101.3.1(3); ICC/ANSI A117.1-2003 Ch. 502)
  • No additional accessibility has been created to comply with building alterations (CBC 18-11-1117.3.4)
  • The establishment lacks an accessible toilet room (CBC 18-11-1109.2; ICC/ANSI A117.1-2003 Ch. 603-610)
  • The establishment lacks ADA-conforming doors and door maneuvering clearances (ICC/ANSI A117.1-2003 Ch. 404)
  • The establishment lacks ADA-conforming transaction counters (CBC 18-11-1101.3.1(5))
  • The establishment lacks ADA-conforming stairways (ICC/ANSI A117.1-2003 Ch. 504, 505)
  • The establishment lacks ADA-conforming drinking fountains (CBC 18-11-1109.5; ICC/ANSI A117.1-2003, Ch. 602)
  • The establishment lacks ADA-conforming coat closets (ICC/ANSI A117.1-2003 Ch. 308)
     
     
     

 

o   Serious pest control problems, including evidence of infestation

o   Lack of pest control log book

o   Outer openings not rodent or insect proof

o   Inadequate plumbing, including lack of backflow devices

o   Lack of hot water

o   Lack of adequate refrigeration (temperature is above 40 degrees Fahrenheit in refrigerators/coolers and above 0 degrees Fahrenheit in freezers)

o   Food not adequately protected (Left out in the open, not adequately heated or cooled)

o   Outside garbage area or grease traps not maintained

o   Certified food manager not on premises

o   Damaged or poorly maintained structures/surfaces (Worn surfaces in food preparation areas, dirt/grease buildup on walls and ceilings, peeling paint above and around food areas)

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