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 Jashan Indias Cuisine
Business Name Jashan Indias Cuisine
Address 11800 E Oswego St
Englewood, CO 80112-7053
Phone 303-993-3677

Inspection Details
02/10/2022 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.12 Hand Drying Provision (Pf) -Paper towels were not provided at the hand washing sink across from the three compartment sink. Corrective action: Paper towels were provided by the person in charge.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf) -The ice deflector shield in the ice machine was soiled. Corrective action: Discussed cleaning frequencies of food contact surfaces with the person in charge.
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) -Cooked chicken legs (42°F-47°F) in the four door cold top reach-in refrigerator on the main cook line measured more than 41°F for longer than four hours. -Garlic in oil (49°F) on the cold holding unit at the entrance of the kitchen measured more than 41°F. -Yogurt sauce (60°F) on the counter of the exposition area measured more than 41°F. -Cooked potatoes (60°F) and sliced tomatoes (60°F) on the counter across from the main cook line measured more than 41°F. Corrective action: The person in charge discarded the chicken. See voluntary condemnation. The yogurt sauce, cooked potatoes, and sliced tomatoes were moved to refrigeration.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) -The facility did not have a date marking system in place. Corrective action: An educational handout on date marking was provided to the person in charge
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf) -Two chemical spray bottles in the ware washing area were not labeled as to their contents. Corrective action: The person in charge labeled the chemical spray bottles 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) -A bulk container of flour on the cook line was not labeled as to its contents.
45 - Good Retail Practices
Single-use / single-service articles: properly stored & used
Inspector Comments: 4-502.13 Single-Service and Single-Use Articles-Use Limitations (C) -The facility was reusing single use plastic containers throughout the kitchen.
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 shelves in the walk-in refrigerator were rusting. -The ceiling vents throughout the kitchen were rusting. 4-101.19 Nonfood-Contact Surfaces (C) -Unsealed wood shelves, that are not smooth and easily cleanable, were used on the shelves in the walk-in freezer.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) -The front cook line vent hood was soiled. -The exterior side of the cold top reach-in refrigerator on the front cook line was soiled. -The cutting board on the back food preparation table was stained. -The exterior of the onion chopper by the food preparation sink was soiled.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: 5-205.15 System Maintained in Good Repair (C) -The hand washing sink at the wait station was leaking upon inspection.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C) -The floor drain underneath the food preparation sink was soiled. -The wall behind the cook line was soiled.
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: 6-303.11 Intensity-Lighting (C) -A light was not functioning in the back vent hood.

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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