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 Saigon Bowl
Business Name Saigon Bowl
Address 9931 Grant St
Thornton, CO 80229-2157
Phone 720-872-1818

Inspection Details
06/27/2022 Inspection, Re-Opening
06/24/2022 Inspection, Routine
01 - Foodborne Illness Risk Factors
Person in charge present, demonstrates knowledge, and performs duties
Inspector Comments: The person in charge did not demonstrate adequate food safety knowledge in regards to hot holding, cold holding, cooking temperatures, manual sanitizing, and thermometer calibration.
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: A certified food protection manager was not employed at the facility.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: Hot water was not available at the back kitchen hand sink. Corrective Action: A maintenance request was placed during the time of inspection. The inspector emphasized the importance of having hot water available at all times at all hand sinks to the operator.
20 - Foodborne Illness Risk Factors
Proper cooling time and temperature
Inspector Comments: Multiple containers of chicken broth were (61°F-68°F) after cooling overnight in the walk-in refrigerator. Corrective Action: During the inspection, the broth was reheated to 220°F.
21 - Foodborne Illness Risk Factors
Proper hot holding temperatures
Inspector Comments: Cooked pork strips (118°F) and cooked shredded chicken (97°F) were left unattended on the kitchen counter. Corrective Action: The food items were re-heated to 210°F, and the hot holding temperatures were verified.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: The following foods in the cold top refrigerator next to the cook line were above 41°F: shrimp goi cuon (58°F), imitation crab (52°F), cooked rice vermicelli (73°F) and barbecue beef (59°F). The temperature of the following foods stored in the cold top unit with the sandwich prep table was above 41°F: cut tomatoes (54°F), diced chicken (52°F) and sliced sausage (48°F). The following foods in the walk-in refrigerator were above 41°F: chicken rolls (66°F), cooked cocktail shrimp (67°F), crab tempura sticks (73°F), marinated fish sauce (54°F), half and half milk (71°F), bean sprouts (58°F), cooked pork rings (57°F), cajun sauce (53°F), raw shelled eggs (56°F), shredded chicken (52°F), tofu (61°F), barbecue pork (63°F), dumplings (66°F), cooked sesame chicken (59°F), fried rice (55°F), and sushi rice (57°F). The ambient temperature of the walk-in refrigerator was 56°F during the time of inspection. Corrective Action: The food items in the walk-in refrigerator were voluntarily discarded (see voluntary condemnation). The following foods were moved to the walk-in freezer: shrimp goi cuon, imitation crab, barbecue beef. The following foods were moved to the two-door refrigerator: cut tomatoes, diced chicken, cooked rice vermicelli and sliced sausage. The facility was closed due to imminent health hazard. Cold holding temperatures were discussed with the operator.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: Date marking was not followed in the facility. Corrective action: The inspector reviewed date-marking requirements with the person in charge.
33 - Good Retail Practices
Proper cooling methods used; adequate equipment for temperature control
Inspector Comments: Multiple containers of chicken and beef broth were improperly cooled overnight in large plastic containers in the walk-in refrigerator.
03/23/2020 Inspection, Education
10/16/2019 Inspection, First Operational

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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