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 IHOP 1818
Business Name IHOP 1818
Address 7017 S Clinton St
Greenwood Village, CO 80112-3629
Phone 303-790-1818

Inspection Details
11/03/2021 Inspection, Routine
08 - Foodborne Illness Risk Factors
Hands clean & properly washed
Inspector Comments: 2-301.14 When to Wash (P) -A gloved employee was observed handling raw chicken then using a paper towel to wipe their hands prior to additional food preparation without removing their gloves and washing their hands. A gloved employee was observed changing tasks from cleaning to food preparation without first removing their gloves and washing their hands. Corrective Action: Education was provided regarding proper hand washing times.
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 (Pf) -The sanitizer buckets located throughout the kitchen measured less than the required concentration range needed for proper sanitization. Corrective Action: Staff replaced all of the sanitizer buckets so the concentration range was achieved.
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) -Several food items measured greater than 41°F on the shelf near the grill on the cooks line and in refrigeration units throughout the kitchen and expo line, including rehydrated shredded potatoes (56°F), portioned containers of mac and cheese (46°F), and portioned containers of sour cream (50°F). Corrective Action: Staff moved the food items to the reach in refrigerators to rapidly cool and education was provided regarding fill lines.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) -A spatula was stored in a container of ice on the cooks line.
05/30/2019 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.14 Handwashing Signage (C) -The hand sinks throughout the kitchen and in the exposition area did not have proper signage. Corrective Action: Staff placed a sign at each of the hand sinks.
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) -Shredded cheese located on cutting board of the left cold top refrigerator on the cooks line was no longer being actively prepared and measured 50°F. Corrective Action: Staff moved the cheese to the walk in refrigerator to rapidly cool. Cut tomatoes measured 50°F in the right cold top refrigerator on the cooks line. Corrective Action: The tomatoes were moved below to the reach in cooler to rapidly cool and education was provided regarding fill lines.
35 - Good Retail Practices
Approved thawing methods used
Inspector Comments: 3-501.13 Thawing (C) -A bag of mashed potatoes was observed thawing in a container of standing water at room temperature in the one compartment preparation sink across from the walk in refrigerator.
38 - Good Retail Practices
Insects, rodents, & animals not present
Inspector Comments: 6-202.15 Outer Openings, Protected (C) -The facility outer opening located next to the mop sink was not maintained for pest entry.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C) -Several gaskets on refrigeration units on the cooks line and in the exposition area were torn.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: 5-205.15 System Maintained in Good Repair (C) -The hand sink located on the cooks line next to the steam table was slow to drain.
54 - Good Retail Practices
Garbage & refuse properly disposed; facilities maintained
Inspector Comments: 5-501.114 Using Drain Plugs (C) -Dumpster plugs were absent in the dumpsters in the outdoor refuse area.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C) -Several floor sinks throughout the kitchen and in the exposition line area were soiled with debris. The ceiling vent above the cooks line/preparation area of the kitchen was soiled with dust. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C) -Several ceiling tiles were missing in the chemical storage and clean dishes room located next to the ice machine.
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: 6-303.11 Intensity-Lighting (C) -A light bulb was not functioning under the left facing grill hood on the cooks line.
05/16/2018 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee in the expo area was observed touching their face then preparing drinks for customers. An employee on the cook line was observed donning gloves without washing their hands prior. An employee in the warewash area was observed touching dirty dishes then touching clean dishes without washing washing their hands prior. They employees were educated on the correct times to wash their hands. A hand washing handout was provided.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Raw bacon measured 47°F in the left cold top cooler on the cook line. The bacon was moved to the walk in cooler. Tubes of yogurt were stored above the fill line of the expo area cold top cooler and measured 58°F. The yogurt was moved to the bottom of the cooler and the employees were reminded to store the yogurt below the fill line.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Ice buildup was observed in the left cold top cooler on the cook line.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The area around the waffle maker was soiled.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: Standing water was observed below the left cold top cooler on the cook line. The slash guard caulking on the cook line hand sink was in disrepair.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The ceiling above the steam table and microwave on the cook line was soiled. A hole was present in the wall behind the two stand up coolers on the cook line. Ceiling tiles were missing above the ice machine.
14g - Non-Critical
Physical Facilities: Premises maintained
Inspector Comments: The back door was propped open during the inspection.
05/03/2017 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee in the warewashing area was observed donning gloves without washing their hands.
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An employee in the grill area was observed wiping their hands on a common towel.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: A container of cooked sausages in the grill area was 118°F.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: A container of chicken in the grill area cold top refrigerator was 47°F. A container of hash browns in the grill area was 61°F.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: The grill handsink lacked soap.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Several door gaskets for the refrigeration units in the kitchen were torn.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The caulking for the back splash behind the sprayer at the dishwasher was moldy.
13b - Non-Critical
Utensils, Single-Service Articles: Single service articles stored, used
Inspector Comments: Single use coffee filters were uncovered at the wait station.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The faucets for the warewashing handsink, women's restroom handsink, and three-compartment sink were leaking.
14i - Non-Critical
Physical Facilities: Restroom facilities
Inspector Comments: The toilet caulking for the men's restroom was moldy.
15a - Non-Critical
Other Operations: Personnel: clean clothes, hair restraints, authorized
Inspector Comments: An employee in the kitchen was observed handling food while wearing a bracelet.
06/03/2016 Inspection, Routine
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: A container of raw bacon in the grill area cold top refrigerator was 57°F.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door gasket for the ice machine was frayed.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The cutting boards in the grill area were stained.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: The stainless steel containers on the clean dish rack of the warewashing area were stacked wet.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The grill handsink and the men's restroom handsink were slow to drain.
14i - Non-Critical
Physical Facilities: Restroom facilities
Inspector Comments: The toilet paper in the women's restroom was stored outside of the dispenser.
07/17/2015 Inspection, Follow-Up
06/30/2015 Inspection, Routine
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Diced ham, chicken, cheese, and sliced turkey in the grill upright reach-in refrigerator were 50-58°F. Milk in the exposition reach-in refrigerator was 46°F. Sliced tomatoes, cheese, and strawberry cream cheese were 46-50°F in the grill cold top refrigerator.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: Bottles of chemicals were stored next to single use drink lids in the dry goods closet.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The grill cold top reach-in refrigerator was torn.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The interior of the grill microwave was soiled with food debris. The cutting boards in the grill area were stained.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The caulking of the warewashing area was moldy.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: The container of cottage cheese had a scoop inside with no handle.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The grill handsink faucet was leaking.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor drain for the exposition line was soiled with debris. The floor corners in the grill area were soiled with debris.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: A ceiling light in the dry store area was burned out.
14g - Non-Critical
Physical Facilities: Premises maintained
Inspector Comments: The back exit door had a gap of greater than 1/4 inch between the door and the floor.
14i - Non-Critical
Physical Facilities: Restroom facilities
Inspector Comments: The caulking for the restroom toilets was missing.
06/23/2014 Inspection, Routine
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An employee beverage was present on top of the cook line upright reach in refrigerator.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: A chemical spray bottle in the ware washing area was not labeled as to its contents.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Several clean dishes on a shelf in the ware washing area were stacked wet.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The faucet of the prep sink was leaking.
14b - Non-Critical
Physical Facilities: Garbage and refuse
Inspector Comments: The lids of the outside dumpster were left open.
14i - Non-Critical
Physical Facilities: Restroom facilities
Inspector Comments: Several rolls of toilet paper in the mens and womens restrooms were not in the dispenser and were not wrapped.
08/29/2013 Inspection, Follow-Up
08/21/2013 Inspection, Routine
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Gogurt, 2 % milk and chocolate milk were 54°F in the salad bar cold top reach in refrigerator.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The interior of the ice cream freezer was soiled with ice accumulation.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Several dishes on the racks by the dish machine were stacked wet.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: A scoop without a handle was present in the chocolate powder in dry storage room 2.
13b - Non-Critical
Utensils, Single-Service Articles: Single service articles stored, used
Inspector Comments: Coffee filters in the dry storage room 1 and on top of the coffee makers in the wait station were uncovered and unprotected from contamination.
14b - Non-Critical
Physical Facilities: Garbage and refuse
Inspector Comments: The dumpster lids were open.
07/09/2012 Inspection, Follow-Up
06/15/2012 Inspection, Routine
06/13/2011 Inspection, Routine
01/11/2011 Inspection, Follow-Up
12/30/2010 Inspection, Critical Item
01/15/2010 Inspection, Follow-Up
01/04/2010 Inspection, Routine

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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