TCHD Health Inspections

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	Jasons Deli
Business Name	Jasons Deli
Address	5440 S Parker Rd Aurora, CO 80015-1136
Phone	303-991-2311

Inspection Details

03/31/2020 Inspection, Education

11/20/2019 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: Signs instructing employees to wash their hands were not available at hand sinks throughout the facility. (Core)
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: Torn door gaskets were observed on several refrigeration units throughout the facility. The cutting boards on the front food preparation tables and in the back preparation room were deeply grooved and stained. (Core)

11/21/2018 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: Ice was observed in the basin of the hand sink located near the walk in refrigerator. Corrective action: Education was provided on proper hand sink use.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Sliced cheese was measured at 48°F along the service line. Hard boiled eggs were measured at 51°F in the salad bar. Corrective action: Education was provided on fill lines. Manger had staff rapidly cool the items.
09a - Non-Critical
Food Labeling, Food Protection: Original container, properly labeled
Inspector Comments: Eggs were stored on the floor of the walk in refrigerator.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: The service line cutting boards were scored.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor drain area of the three compartment sink was soiled. The wall behind the ice machine was dusty.

11/20/2017 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: Two dented cans of tuna were stored with wholesome cans in the walk-in refrigerator.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The mop sink was heavily soiled. The faucet on the three compartment sink was leaking.

11/03/2016 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: Two containers of strawberries in the walk-in refrigerator were moldy and stored with wholesome foods.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: The cutting boards on the service line and in the back preparation area were grooved.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The caulking in the ventilation hood above the toaster was in disrepair.

06/25/2015 Inspection, Routine
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: The cutting boards at the front service counter were deeply grooved and in disrepair.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The hand sink near the cash register and the two compartment preparation sink were leaking from the hot water supply and in need of repair.

06/13/2014 Inspection, Follow-Up

06/03/2014 Inspection, Routine
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Sliced turkey meat was 48°F and sliced cheeses were 46°F in the sandwich preparation cold top cooler.
04b - Critical
Sanitation: Mechanical
Inspector Comments: The mechanical dishwasher was sanitizing at less than 50ppm residual chlorine.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: The hand sink to the left of the mop sink was not stocked with paper towels.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Customer self service lemons and limes were not protected by a sneeze guard or a lid.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The under side of the ice cream dispenser was soiled with dried ice cream build up. The insides of the microwaves were heavily soiled with food debris.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The gaskets of all reach-in refrigerators were soiled with food debris.