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	Kentucky Fried Chicken 463
Business Name	Kentucky Fried Chicken 463
Address	7140 Pecos St Denver, CO 80221-7209
Phone	303-428-1438

Inspection Details

03/14/2022 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: Water (60°F) at the combined faucet hand sink located to the right of the drive-thru station did not reach at least 100°F. Corrective Action: The facility agreed to submit a work order to correct the issue and to use a different hand sink at the drive thru in the meantime.
18 - Foodborne Illness Risk Factors
Proper cooking time & temperatures
Inspector Comments: The facility did not have written procedures for non-continuous cooking of chicken tenders that were prepared and stored that: 1. have obtained prior approval from the health department; 2. describe how the requirements of time and temperature are to be monitored and documented by the facility and the corrective actions to be taken if requirements are not met; 3. describe how the partially cooked foods are to be marked as foods that must be cooked; and 4. describe how the partially cooked foods are to be separated from ready-to-eat foods. Corrective action: The inspector emailed the facility a checklist for plan creation and agreed to look into approval for the procedure.

05/26/2021 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 5-202.12 Handwashing Sinks, Installation (Pf) The water (70°F) at the combined faucet hand sink located to the left of the drive-thru station did not reach at least 100°F. Corrective Action: The facility agreed to submit a work order to correct the issue and to use a different hand sink at the drive thru in the meantime.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-304.15(A) Gloves, Use Limitation (P) Two employees touched their face mask and then continued to work with food. Corrective Action: The inspector educated the person in charge about changing gloves after contamination.
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) Coleslaw (45-48°F) located in the reach-in refrigerator under the fry hot holding unit measured greater than 41°F. Coleslaw (54-58°F) located in the reach-in refrigerator under the dessert toppings measured greater than 41°F. Corrective Action: The coleslaw was voluntarily condemned. The facility agreed to service the refrigerators.

02/20/2020 Inspection, Routine
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: The fries hot holding unit vent grates were soiled with grease and salt.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: Floor grout were missing and low in multiple locations throughout the kitchen. Multiple floor tiles were missing throughout the fryer line, the far corners of walk-in refrigerators and by the rear entrance.
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: A light was not in operational order at the fryer station.

03/06/2019 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.12 Hand Drying Provision (Pf); Paper towels were not available at the front service station hand sink. Corrective Action: Employee promptly restocked the dispenser with paper towels.
39 - Good Retail Practices
Contamination prevented during food preparation, storage & display
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C); A box of chicken was stored on the ground in the walk-in refrigerator.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C); Caulking to the sprayer sink was not smooth. Caulking to the mop sink was not smooth. 4-501.11 Good Repair and Proper Adjustment-Equipment (C); The prepared food walk-in refrigerator door gasket was torn. 4-101.19 Nonfood-Contact Surfaces (C); The utility sink is not constructed of corrosion-resistant, nonabsorbent and smooth material.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C); The exterior sides and interior walls of hot holding stations were soiled with food debris and grease. The sides of the cook line fryer stations were soiled with grease built up. The storage rack next to the fryer station was soiled with grease and dust. The interior of the cook line station reach-in freezer was soiled with food debris and crumbs. The cook line ventilation hood was dusty.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C); Multiple floor tiles were missing or in disrepair throughout the cook line area. Floor grout were missing and low in multiple locations throughout the kitchen.
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: 6-303.11 Intensity-Lighting (C); Multiple lights were not in operational order throughout the facility. A light was missing at the cook line ventilation hood.

03/27/2018 Inspection, Routine
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door gasket on the walk in freezer was torn.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: Several metal racks in the chicken walk in cooler were soiled with food debris.
14b - Non-Critical
Physical Facilities: Garbage and refuse
Inspector Comments: Several trash cans in the kitchen did not have liners.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: Several floor tiles in the kitchen area were cracked. The wall to the right of the walk in freezer was in disrepair. Several walls throughout the kitchen were soiled with food debris.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: Several light bulbs throughout the facility were not functioning.

04/05/2017 Inspection, Routine
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An open top employee beverage was present in the glass door reach in cooler near the drive thru window next to customer drinks.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Hot dogs in the cold top cooler on the sandwich preparation line were 47°F.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: Three chemical spray bottles were stored next to and above single service items on the shelf to the right of the drive thru window.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door gasket on the walk in freezer was torn.
11a - Non-Critical
Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer
Inspector Comments: Several reach in coolers and the walk in cooler were not provided with thermometers.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Several food storage containers were stacked wet on the shelf near the kitchen entrance door.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The caulking around the mens customer restroom handsink was torn.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: Several ceiling tiles above the preparation line were stained and soiled with grime. The floor edges under the three compartment sink and near the hot water heater were soiled with grime.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: Several lights in the kitchen were not functioning.

04/12/2016 Inspection, Routine
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: A Y-Valve with a spray nozzle under continual pressure was located downstream of the atmospheric vacuum breaker on the mopsink.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door gasket on the walk in freezer was torn.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The interior of the microwave across from the three compartment sink was soiled with grime. The soda gun nozzles at the drive thru window were soiled with sticky residue.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The handsink near the chicken breading station was leaking when turned on.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: Several ceiling vents throughout the kitchen were soiled with grime. Several floor tiles near the fryers were chipped. The floor under the three compartment sink was soiled with grime.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: two lights in the ventilation hood were not functioning. Several lights in the kitchen were not functioning.

05/12/2015 Inspection, Follow-Up

05/04/2015 Inspection, Routine
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An employee beverage was observed being stored on the food preparation table in front of the three-compartment sink.
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: A spray nozzle shut-off valve was installed downstream of the atmospheric vacuum breaker on the mop sink in the warewashing area.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The caulking on the three-compartment sink was molded and cracked. The shelves in the walk-in ready-to-eat food cooler were rusted. The door of the food warmer oven in front of the cold-top cooler was in disrepair.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The microwave above the cold-top cooler on the assembly line was soiled with food debris.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The shelving under the microwave storage racks in front of the three-compartment sink was soiled. The screens of the warewashing area ventilation hood were soiled. The fan guards of the walk-in freezer condenser were soiled with dust. The fan guards of the walk-in meat cooler condenser were soiled with dust. The screens of the frying cook line ventilation hood were soiled with grease and debris. The bottom and side of the frying equipment were soiled with grease and food debris. The assembly line warming equipment was soiled with food debris.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: The dishes on the utensil storage rack in front of the three-compartment sink were stacked wet and nested.
12d - Non-Critical
Cleaning Of Equipment & Utensils: Wiping cloths
Inspector Comments: The sanitization concentration in the sanitizer bucket in the front area near the cash registers was 0 ppm quaternary ammonia.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The condensation line in the walk-in meat cooler leaked into a wall mounted bucket. The condensation line of the walk-in freezer leaked and was covered in ice build-up.
14b - Non-Critical
Physical Facilities: Garbage and refuse
Inspector Comments: The lids of the outside garbage containers were left open.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The flooring throughout the kitchen area was cracked and chipped. Holes in the wall were present near the wash side of the three-compartment sink. The wall behind the potato mixer in the warewashing area was soiled with food debris. Standing water on the floor was present throughout the establishment. The wall base in the walk-in meat cooler was in disrepair. The flooring in the walk-in freezer was bulged and not smooth and easily cleanable. The floor under the CO2 dispenser near the walk-in meat cooler door was soiled. A hole was present in the wall above the drive-through area hand sink.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: A light did not function in the walk-in ready-to-eat food cooler.
14i - Non-Critical
Physical Facilities: Restroom facilities
Inspector Comments: The toilet paper was not in a dispenser in the women's restroom. No toilet paper was present in the men's restroom.

11/04/2014 Inspection, Critical Item
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: Hot water was not provided to the handsink adjacent to the office with the hands free spout.

05/14/2014 Inspection, Follow-Up

05/06/2014 Inspection, Routine
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: The mashed potatoes were at 130°F in the steam table.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The hood vents were missing. Water was leaking out of the steam unit.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The soda nozzles were soiled with debris.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The exterior of all coolers and freezers were soiled with debris. The exterior of the soda machine was soiled with debris. All storage shelves throughout the facility were heavily soiled with food debris.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The handsink caulking was moldy.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floors, walls and ceiling were heavily soiled with food debris. Several holes were present in the walls around the facility.
14g - Non-Critical
Physical Facilities: Premises maintained
Inspector Comments: The drive thru window was not self closing.

12/05/2013 Inspection, Follow-Up

11/22/2013 Inspection, Follow-Up
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: The front counter handsink was not supplied with hot and cold water.

11/14/2013 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: A green scrub pad was present in the handsink across from the chicken oven.
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: Hot and cold water were not provided to the front handsink.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: Soap was not available at the front counter handsink.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Unpainted wood was observed in the right corner of the front counter. The soda dispenser was not properly caulked to the counter. The underside of the soda dispenser counter was in poor repair.
10c - Non-Critical
Equipment Design, Construction: Dishwashing facilities
Inspector Comments: The 3-compartment sink was not draining properly.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: Food debris was present in the refrigerator below the topping table. Ice was present on the ceiling in the walk-in cooler.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The drive-through window ledge was dirty. The soda dispenser counter was dirty. All equipment in the facility was dirty. Storage racks were soiled.
13b - Non-Critical
Utensils, Single-Service Articles: Single service articles stored, used
Inspector Comments: Straws and cup lids were present on the floor below the drive-through window.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The floor sink was clogged by the walk-in cooler. The handsink was not securely attached to the wall at the front counter. The caulking was in need of replacement on the handsink in the topping area.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: Condiment packets were on the floor in the walk-in cooler by the water heater. The ceiling tiles were stained in the facility. The grouting was worn away on the floor in the cook's line.
14g - Non-Critical
Physical Facilities: Premises maintained
Inspector Comments: A gap was present below the rear exit door.