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 Ifka Cafe
Business Name Ifka Cafe
Address 1535 S Havana St
Aurora, CO 80012-5051
Phone 720-990-4444

Inspection Details
03/31/2020 Inspection, Education
03/13/2020 Inspection, Re-Inspection
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: A certified food protection manager certificate for an employee associated with the facility was not provided upon inspection (C).
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: The chlorine sanitizer located in the three compartment sink was below 50 ppm chlorine residual (P). CORRECTIVE ACTION: Facility remixed the sanitizer solution to the proper concentration.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: Spoons were stored in a container of room temperature standing water on the food preparation table (C).
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: The handle on the cold water faucet on the mop sink was missing (C).
03/11/2020 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: A certified food protection manager certificate for an employee associated with the facility was not provided upon inspection (C).
08 - Foodborne Illness Risk Factors
Hands clean & properly washed
Inspector Comments: An employee in the kitchen area was observed cleaning dirty dishes with gloved hands then returned to food preparation without washing their hands (P). CORRECTIVE ACTION: Provided education on when to wash hands.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: Soap could not be obtained from the automatic dispenser at the hand sink located next to the three compartment sink in the kitchen (Pf). CORRECTIVE ACTION: Inspector had management re-stock the hand sink with soap.
24 - Foodborne Illness Risk Factors
Time as a Public Health Control; procedures & records
Inspector Comments: An approved time as a public health control plan was not provided for cooked sambusas (100°F) that were stored at room temperature in and above the display case (P). CORRECTIVE ACTION: Facility decided to hot hold items instead.
35 - Good Retail Practices
Approved thawing methods used
Inspector Comments: Raw meats were thawing at room temperature in containers below the kitchen hot holding unit (C).
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: Clean knives were stored in the gap between the wood and wall above the three compartment sink (C).
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: The cold water faucet handle on the mop sink was missing (C).
52 - Good Retail Practices
Sewage & waste water properly disposed
Inspector Comments: The kitchen hand sink was not draining upon inspection causing sewage to back up into the hand sink basin (P). CORRECTIVE ACTION: Facility contacted a plumber while inspector was on site and plumber was able to fix the sink before the inspector left.
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: An employee cell phone was stored on the kitchen preparation table (C).

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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