(Mobile) Wako's Snack Shack
235 US-50 BUS, Avondale CO 81022 · Food
Score History
Lower scores are better. Score bands: 0–49 Pass, 50–109 Re-Inspection Required, 110+ Closed.
Inspection History
2026-10-09 — Score 22 Pass 5 violation(s)
None — 15: 3-302.11(A)(1)-(2) Raw animal foods were not separated by type to prevent cross-contamination. Observed a container of raw chicken stored above raw bacon and sausage, and a container of raw chicken stored next to a container of lettuce. Items were rearranged during inspection to prevent contamination risk during storage.
3-501.16 — (A)(2) Food item(s) that require temperature control for safety were cold-holding at internal temperatures greater than 41°F.
Corrective action: Observed TCS foods in the prep table holding at 45°F. Lettuce, sliced tomatoes, and shredded cheese were discarded during inspection, see Voluntary Condemnation. Other TCS food items were moved to the reach in refrigerator.
7-102.11 — A working container storing poisonous or toxic material was found without a label identifying its contents.
Corrective action: Observed a spray bottle of cleaning solution without a label identifying its contents. Label was added during inspection.
6-202.15 — Outer openings were not protected against the entry of pests.
Corrective action: Observed screens used in the window and door areas that were not tightly secured. Person in charge reports that these will be mounted to the walls to provide a secure closure.
4-501.11 — Utensils or equipment were not maintained in good repair or condition.
Corrective action: 1.) Observed the prep cooler holding at 45°F, above approved temperature requirements. Cooler will be serviced and repaired prior to usage for cold holding. Verification of service will be sent to inspector. 1.) Observed the steam table non-operational during inspection. Person in charge reports service will be conducted on this equipment prior to using.
View official record on PDPHE portal →
Source: PDPHE, retrieved October 10, 2026.
2026-05-08 — Score 20 Pass 5 violation(s)
2-301.14 — Employees were observed failing to wash their hands when required by the code.
Corrective action: Observed employee using hand sanitizer in place of hand washing when changing taskings. Educated employee on when to wash requirements during inspection.
3-501.16 — (A)(1) Hot-held foods were holding at less than 135°F.
Corrective action: Observed cooked chicken holding at 114°F and cooked beef holding at 109°F for less than four hours per person in charge. Time as a public health control was used during inspection as product was set to be used by the end of operating within four hours.
3-501.16 — (A)(2) Food item(s) that require temperature control for safety were cold holding at internal temperatures greater than 41°F.
Corrective action: Observed TCS items including coleslaw, cut lettuce and tomatoes, and raw shelled eggs holding between 45-46°F for less than four hours per person in charge. Time as a public health control was used during inspection as product was set to be used by the end of operating within four hours.
3-603.11 — The consumer advisory in the menu did not meet the requirements in the code.
Corrective action: Person in charge reports informing customers verbally of these risks. Reviewed written menu requirements with person in charge during inspection.
None — 37: 3-602.12(C) Consumers were not notified of presence of major food allergens in unpackaged foods as required by the code. Observed written allergen notification located in the truck and not posted for consumer view. Reviewed written notification of major allergens with person in charge during inspection.
View official record on PDPHE portal →
Source: PDPHE, retrieved October 10, 2026.