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	Indias Kitchen 3
Business Name	Indias Kitchen 3
Address	16270 E Arapahoe Rd Foxfield, CO 80016-1537
Phone	303-565-4200

Inspection Details

03/31/2021 Inspection, Education

08/02/2019 Inspection, Follow-Up
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: A cup was present in the basin of the cook's line hand sink. The operator moved the cup to the warewashing area.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: Potatoes and eggs in the beer walk-in refrigerator measured 46°F. The operator will move the food to other walk-in refrigerator.

07/23/2019 Inspection, Routine
06 - Foodborne Illness Risk Factors
Proper eating, tasting, drinking, or tobacco use
Inspector Comments: Unapproved employee beverages were stored on the shelf above the cold top and prep table on the cook's line. The beverages were discarded.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: The hand sink on the cook's line was turned off due to a leak rendering it inaccessible for hand washing. Soap was unavailable at the warewashing hand sink. Paper towels were unavailable at the bar hand sink and the expo line hand sink. Follow up required.
13 - Foodborne Illness Risk Factors
Food in good condition, safe, & unadulterated
Inspector Comments: A dented can was stored among wholesome cans on the dry storage shelves. A bottle of scotch at the bar was contaminated with fruit flies. The can of food was moved to an appropriate location and the scotch was discarded.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: Raw shell eggs were stored above precooked items in the walk-in refrigerator. Follow up required.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: Cooked tofu (58°F), potatoes (63°F), and chicken (66°) in the cook's line cold top measured above 41°F. Follow up required.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: In use utensils were stored in room temperature water on the cook's line.
45 - Good Retail Practices
Single-use / single-service articles: properly stored & used
Inspector Comments: Single service milk jugs were re-used for storing mango lassi.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: The cutting boards on the cook's line and in the back prep area were deeply scored. Dry cloth rags were used to place bread in the clay oven.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: The hood vents, exterior of the grill, the fryer, the gaskets on the reach-in refrigerators and the interior of the reach-in refrigerators were heavily soiled.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: The floors beneath the equipment throughout the kitchen and the walls on the cook's line were heavily soiled.
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: The light shields in the warewashing area were in poor repair.

04/10/2019 Inspection, Follow-Up

04/02/2019 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) The facility did not have a certified food protection manager. Guidance was provided to operator to obtain certification.
06 - Foodborne Illness Risk Factors
Proper eating, tasting, drinking, or tobacco use
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C) An employee beverage was stored on a shelf above a prep table. The operator discarded the beverage.
09 - Foodborne Illness Risk Factors
No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed
Inspector Comments: 3-301.11 Preventing Contamination from Hands (P) Employees on the cook's line were observed touching ready to eat bread and chicken with their bare hands.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.12 Hand Drying Provision (Pf) The hand sinks throughout the facility were not stocked with paper towels. 6-301.11 Handwashing Cleanser, Availability (Pf) The hand sinks throughout the facility were not stocked with soap. 6-301.14 Handwashing Signage (C) The hand sinks in the facility did not have signs reminding employees to wash hands. 5-202.12 Handwashing Sinks, Installation (Pf) The hot water at the hand sink on the cook's line had been turned off.
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) Food items in the walk-in refrigerator were not properly date marked.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf) A spray bottle of chemicals on the wall near the cook's line hand sink was unlabeled. The operator discarded the contents. 7-207.11 Restriction and Storage-Medicines (P) A container of advil was stored on a shelf directly above a prep table in the prep area. The operator relocated the medicine to an appropriate location.
37 - Good Retail Practices
Food properly labeled; original container
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Containers of dry ingredients on the shelves near the prep area were unlabeled.
39 - Good Retail Practices
Contamination prevented during food preparation, storage & display
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C) The dry ingredients on the shelves near the prep area were not covered and protected from contamination. A box of peeled garlic was stored directly on the floor in the beer walk-in refrigerator.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) Common towels were present on the cutting board and prep surfaces of the cook's line.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) The handle of the ice scoop at the server station was stored in direct contact with the ice.
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) Single service milk jugs were re-used for holding mango lassi.
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 equipment on the cook's line was heavily soiled with debris including the edges of the fryer and grill, the interior of the cold top/reach-in refrigerator and the doors the reach-in refrigerator. The doors to the upright freezer and walk-in refrigerator were soiled with food debris. The exterior of the ice machine and mixer in the prep area were heavily soiled.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: 5-203.14 Backflow Prevention Device, When Required (P) A shut off was present downstream of the atmospheric vacuum breaker on the mop sink. 5-205.15 System Maintained in Good Repair (C) The hand sink on the cook's line was slow to drain and leaked from the faucet when turned all the way off.
52 - Good Retail Practices
Sewage & waste water properly disposed
Inspector Comments: 5-402.13 Conveying Sewage (P) The pipes to the warewashing hand sink were disconnected.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C) Floors, walls and ceiling throughout the facility were heavily soiled with food debris.

04/25/2018 Inspection, Routine
06b - Critical, Food Borne Illness Risk
Hand Washing: Accessible
Inspector Comments: Equipment present on the warewashing hand sink made it inaccessible. Corrective action: items blocking the sink were moved.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: Soap and paper towels were not available at the prep area hand sink. Corrective action: Soap and paper towels were placed at the sink.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: Dish soap and hand soap were stored on a shelf above the prep table. Corrective action: The soap was moved to an approved location.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: Chemical spray bottles in the dining area and throughout the kitchen were not labeled. Corrective action: the spray bottles were labeled.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The bottom shelf of the prep table was in poor repair. The caulking around the dish table and 3 compartment sink was in poor repair.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The bottom of the reach-in refrigerator on the cook's line was heavily soiled and had standing water present. The stove, hood, and shelving on the cook's line were heavily soiled.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Dirty and clean dishes were not separated in the warewashing area.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor beneath the cook's line, dry storage and ware washing area was heavily soiled. Standing water was present beneath the dish machine.

12/11/2017 Inspection, First Operational

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