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 East China
Business Name East China
Address 15510 E Centretech Pkwy
Aurora, CO 80011-9032
Phone 720-277-8772

Inspection Details
03/26/2020 Inspection, Education
06/10/2019 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: Paper towels were not readily available at the hand sink by the cook line and the hand sink by the three compartment sink. Corrective action: Manager provided paper towels.
13 - Foodborne Illness Risk Factors
Food in good condition, safe, & unadulterated
Inspector Comments: A severely dented can was stored next to wholesome cans in the dish washing area. Corrective action: Can was discarded and education on dented cans was provided.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: Garlic in oil was measured at 67°F on the cook line rolling cart. Raw meat was measured at 46°F in the cold top refrigerator. Corrective action: Items were rapidly cooled. Education was provided on fill lines in the cold top refrigerator.
03/04/2019 Inspection, Follow-Up
02/25/2019 Inspection, Routine
06 - Foodborne Illness Risk Factors
Proper eating, tasting, drinking, or tobacco use
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C) Employee beverages were stored above the main food preparation table.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Raw meat was stored above ready to eat food in the display refrigerators. Raw chicken was stored above raw beef in the walk in refrigerator. Corrective action: Manager moved items to an approved location.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) The dish machine did not reach 50 ppm chlorine residual after the final rinse cycle. Corrective action: Follow up required.
21 - Foodborne Illness Risk Factors
Proper hot holding temperatures
Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Soup in the hot holding unit was measured at 130°F. Corrective action: Manager rapidly reheated the soup.
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) Cut lettuce in the small cold top refrigerator was measured at 44°F. Raw meat in the preparation line cold top refrigerator was measured at 46°F. Corrective action: Items were rapidly cooled and education on fill lines was provided.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 7-101.11 Identifying Information, Prominence-Original Containers (Pf) A chemical spray bottle next to the three compartment sink was unlabeled as to its contents. Corrective action: Manager labeled the spray bottle.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) Wiping cloths not in use were stored outside of a sanitizing solution throughout the facility.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Tongs were stored at knee level along the cook line.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: 4-602.13 Nonfood Contact Surfaces (C) The ventilation hood was soiled with grease. The mop sink area was soiled.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: 5-203.14 Backflow Prevention Device, When Required (P) A shut off valve was present downstream of the mop sink atmospheric vacuum breaker. Corrective action: Manager removed the spray nozzle that was attached.

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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