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	Jabos Bar Be Q
Business Name	Jabos Bar Be Q
Address	9682 E Arapahoe Rd Greenwood Village, CO 80112-3758
Phone	303-799-4432

Inspection Details

05/07/2019 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) The facility did not have a staff member with a certified food protection manager certificate. Staff will obtain the certificate to be in compliance with regulations.
05 - Foodborne Illness Risk Factors
Procedures for responding to vomiting and diarrheal events
Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf) Facility staff did not have a procedure for vomit and diarrhea cleanup. TCHD provided a clean up procedure for vomit and diarrhea.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.14 Handwashing Signage (C) The facility latrines did not have the required employee command hand wash signage.
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 dish machine and sanitizer bucket concentrations did not meet the required 50ppm chlorine residual in the ware wash and point of sale areas. Staff called dish machine maintenacne for remeidation. Staff remade the sanitizer bucket at the required chlorine concentration.
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) Hot dogs and sausage links measured 127°F in the steam table in the kitchen. Staff increased the dial temperature and foods measured above 135°F.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Hot dogs were not date marked in the walk in refrigerator. Staff will date mark required consumer items.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-202.15 Can Openers (C) The can opener blade was soiled with food in the preparation area.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.114 Maintaining Premises, Unnecessary Items and Litter (C) The back outer opening had a gap larger than 1/4" in the facility.

04/26/2018 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee in the warewash area was observed touching soiled dishes then touching clean dishes without washing their hands prior. The employees were reminded of the correct times to wash their hands.
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: Ice was observed in the basin of the front hand sink. An employee was observed washing their hands in the food preparation sink. An employee was observed wiping their hands on their apron. Hand washing and correct use of the hand sink was discussed with the employees.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: Multiple employee beverages were stored on the preparation table by the slicer and in the warewash area. The beverages were moved.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Hot dogs and sausage links measured 97°F to 103°F in the steam table. The warmer was set to low heat and the owner turned up the steam table to a higher temperature.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Whipped honey butter measured 61°F in an ice bath on the preparation table by the slicer. More ice was added to the container and the employees were reminded to always keep the ice full.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Several containers of food items were stored on the floor of the walk in freezer.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The interior of the reach in cooler was in disrepair. The table around the front hand sink was in disrepair. The area below the front hand sink was in disrepair.
10c - Non-Critical
Equipment Design, Construction: Dishwashing facilities
Inspector Comments: The caulking on the three compartment sink was in disrepair.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The shelves and the cooling fans in the walk in freezer were soiled. The interior of the reach in cooler was soiled and cloths were used to line the base.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floors throughout the kitchen were in disrepair. The wall behind the smoker was soiled. The floor below the three compartment sink was soiled. The wall around the mop sink was soiled and in disrepair. The ceiling in the walk in cooler was soiled.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: The light to the right of the smoker and in front of the ice machine were not functioning.

04/11/2017 Inspection, Follow-Up

03/22/2017 Inspection, Routine
03b - Critical, Food Borne Illness Risk
Food Temperature Control: Rapidly heat foods to 165°f or greater
Inspector Comments: Sausage (100-110°F) was being reheated in the steam table.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Baked beans were holding at 110°F in the steam table
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Whipped honey butter (50) was above 41°F sitting at room temperature at the back preparation table.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: Cough syrup was stored above single service items in the back dry storage area.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: Unlabeled chemical spray bottles were present on the shelves across from the mop sink.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Cooked chicken, brisket, pork, and ribs (75-80°F) were cooling while tightly covered in the walk-in refrigerator.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door of the ice machine was cracked and repaired with duct tape. The caulking on the three compartment sink was soiled with black mold. Unfinished wooden shelves were present across from the mop sink.
11c - Non-Critical
Testing Devices: Chemical test kits provided and accessible
Inspector Comments: Chlorine sanitizer test strips were not provided.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The deli slicers were soiled with food debris.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The shelves beneath the back preparation tables were soiled with food debris. The shelves in the walk-in refrigerator were soiled with grime.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: The scoop handles in the bulk containers of salt and sugar were in direct contact with the product.
13b - Non-Critical
Utensils, Single-Service Articles: Single service articles stored, used
Inspector Comments: Single use spoons were stored with the food contact surface facing up on the back preparation table.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floors in the walk-in freezer and refrigerator were soiled with food debris. The floor around the deli slicer was soiled with food debris.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: A light was uncovered above the smoker.

02/23/2016 Inspection, Routine
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: Multiple employee beverages were stored on the back preparation table next to the deli slicer.
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: Cold water was not provided at the three compartment sink.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: Paper towels were not provided at the dish area hand sink.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The caulking behind the three compartment sink and preparation sink was soiled with black mold.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The condenser fans in the walk-in refrigerator were soiled with dust. The door gaskets on the walk-in and reach-in refrigerators were soiled with grime.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: The scoop handles in the bulk container of flour and sugar were in direct contact with the product.
13b - Non-Critical
Utensils, Single-Service Articles: Single service articles stored, used
Inspector Comments: Single service spoons were stored with their food contact surface facing up at the back preparation table.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The mop sink was not adequately sealed to the wall. The drain pipe from the ice machine was broken and draining water onto the floor by the mop sink.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The wall around the mop sink was cracked and in poor repair.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: Lights above the smoker were missing. A light shield above the ice machine was cracked.

08/19/2015 Inspection, Follow-Up

07/30/2015 Inspection, Critical Item
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Brisket (51°) and whipped butter (60°) was above 41°F sitting out in the back preparation area.
03f - Critical
Food Temperature Control: Food thermometer (probe type)
Inspector Comments: A probe thermometer ranging from 0-220°F was not provided upon request.
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: Hot water was not available at the three compartment sink.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: An unlabeled chemical spray bottle was observed in the dish are and next to the mop sink.

03/13/2015 Inspection, Follow-Up

03/04/2015 Inspection, Routine
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An employee beverage was stored on the meat slicer in the back room.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: A container of chicken in the back room prep table was 108°F.
04b - Critical
Sanitation: Mechanical
Inspector Comments: The dishwasher did not have a concentration of at least 50 ppm residual chlorine during the final sanitization rinse.
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: The three-compartment sink lacked cold water.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: Glass cleaner was stored above plastic wrap in the back room storage shelf next to the office.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: Several chemical bottles in the back room were unlabeled.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Several containers of cooked beef were stored on the floor in the walk in freezer.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: The interior of the reach-in refrigerator in the back room was lined with cloth.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The faucet handle on the preparation sink was loose. The caulking on the three compartment sink was torn and in poor repair.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The vent fans located in the walk in freezer were soiled with dust and grease.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor paint in the back room was chipped. The floor coving located throughout the kitchen was torn and in poor repair.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: The ceiling light in the kitchen was burned out. A ceiling light in the back room was unshielded.

02/26/2014 Inspection, Routine
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: A chemical spray bottle on the rack by the back door was not labeled as to its contents.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Several containers of food were stored on the floor of the walk in freezer.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: Cloth was used to line the interior of the cold top, reach in refrigerator by the smoker. Non-food grade containers were observed on the dish rack.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door gasket on the cold top, reach in refrigerator by the smoker was held on with duct tape. The shelves in the walk in cooler were rusted.
10c - Non-Critical
Equipment Design, Construction: Dishwashing facilities
Inspector Comments: The caulking on the three compartment sink was in poor repair.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The condenser fans in the walk in cooler and walk in freezer were soiled with grime. The shelves in the walk in cooler were soiled with food debris.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: The scoop in the sugar container was stored with the handle in contact with the sugar.
14b - Non-Critical
Physical Facilities: Garbage and refuse
Inspector Comments: The dumpster lids were open.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The wall behind the three compartment sink was soiled with food debris. The wall by the dish rack was soiled with food debris. The floor throughout was worn.
14f - Non-Critical
Physical Facilities: Locker rooms
Inspector Comments: A jacket was hanging on the shelf in the dry storage area.