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 Dae Bak Goal Restaurant
Business Name Dae Bak Goal Restaurant
Address 2648 S Parker Rd
Aurora, CO 80014-1632
Phone

Inspection Details
03/24/2020 Inspection, Education
12/16/2019 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: A certified food protection manager was not associated with this facility. (Core)
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: Raw chicken was stored above raw beef and raw shrimp in the walk in refrigerator. Raw beef was stored over cooked blood product. (Priority) Corrective Action: The items were moved to an approved location.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: A date marking system was not in place at this facility for refrigerated, ready to eat foods held for more than 24 hours to be used or discarded within 7 days. (Priority foundation) Corrective Action: Education and a hand out for date marking was left on site.
39 - Good Retail Practices
Contamination prevented during food preparation, storage & display
Inspector Comments: Boxes of cabbage were stored on the floor in the rear kitchen area. (Core)
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: Several in use utensils were stored in room temperature water throughout the kitchen. (Core)
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: A torn gasket was observed on the single door reach in refrigerator across from the grill line. Cloths were used to cover multiple containers of food in the single door reach in refrigerator across from the grill line and in the walk in refrigerator. (Core)
11/26/2018 Inspection, Routine
01c - Critical, Food Borne Illness Risk
Food Source: Cross-contamination
Inspector Comments: Raw chicken was stored above ready to eat food in the walk in refrigerator. Corrective action: Staff moved meat to an approved location.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Cooked cabbage in the cold top refrigerator near the walk in refrigerator was measured at 51°F. Corrective action: Staff cooled the items.
03f - Critical
Food Temperature Control: Food thermometer (probe type)
Inspector Comments: A food probe thermometer was not readily available. Corrective action: Staff was able to locate a food probe thermometer.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: Soap was not available at the hand sink in the kitchen. Corrective action: Staff provided soap.
09a - Non-Critical
Food Labeling, Food Protection: Original container, properly labeled
Inspector Comments: A bag of onions was stored on the floor in the dry storage area.
10c - Non-Critical
Equipment Design, Construction: Dishwashing facilities
Inspector Comments: The caulk at the dish pit was soiled.
14g - Non-Critical
Physical Facilities: Premises maintained
Inspector Comments: A greater than 1/4 inch gap was observed in the facility rear exit.
12/07/2017 Inspection, Routine
01c - Critical, Food Borne Illness Risk
Food Source: Cross-contamination
Inspector Comments: Raw meats were stored above ready to eat foods in the walk-in refrigerator.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: Chemicals were stored above the food preparation sink in the kitchen.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: A chemical spray bottle near the walk-in refrigerator was unlabeled as to its contents.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Vegetable broth was cooling at room temperature.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door gasket on the refrigerator near the cook line was torn.
08/01/2017 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.

Search Again