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 Jax Fish House
Business Name Jax Fish House
Address 650 S Colorado Blvd
Glendale, CO 80246-1503
Phone 303-756-6449

Inspection Details
12/18/2019 Inspection, Routine
06 - Foodborne Illness Risk Factors
Proper eating, tasting, drinking, or tobacco use
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C) - An employee beverage was stored on the central kitchen preparation table across from the clean dish storage rack of the warewashing area.
08 - Foodborne Illness Risk Factors
Hands clean & properly washed
Inspector Comments: 2-301.14 When to Wash (P) - A staff member failed to wash their hands after removing gloves from handling raw fish and put on new gloves a began handling ready-to-eat sandwich bread. Corrective action: Education was provided on times staff must wash their hands.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) - A staff member was observed rinsing tongs in the cook's line hand washing sink. Corrective action: Education was provided on proper usage of hand washing sinks.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) - Wet wiping cloths were stored out of sanitizer when not in use on the cook's line.
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments:
12/04/2018 Inspection, Critical Item
01a - Critical, Food Borne Illness Risk
Food Source: Approved source
Inspector Comments: Quail eggs were present in a reach-in refrigerator. Corrective Action: Education on quail egg sources was provided.
01c - Critical, Food Borne Illness Risk
Food Source: Cross-contamination
Inspector Comments: Raw oysters were stored above ready to eat cabbage in a reach-in refrigerator on the cooks line. Corrective Action: Raw oysters were moved to the bottom shelf. Education provided.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Creme Fraiche was being made at room temperature for 24 hours. Corrective Action: Acquire product testing and submit results to Tri-County Health Department.
04b - Critical
Sanitation: Mechanical
Inspector Comments: Dish machine failed to reach a minimum of 50ppm chlorine residual. Corrective Action: New container of chlorine was hooked up to dish machine.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: No paper towels were available at the bar hand sink. Corrective Action: Provided paper towels.
04/30/2018 Inspection, Routine
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Door gaskets on the two door reach-in refrigerator located to the left of the smaller ice machine were torn.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: Several light bulbs were not functioning above the warewashing area.
10/31/2017 Inspection, Critical Item
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: Two dented cans of crab meat were stored among wholesome cans in the walk-in refrigerator.
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An employee was observed wiping their hands on a common towel a the front cook line.
04/10/2017 Inspection, Routine
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: Multiple unlabeled chemical spray bottles were observed in the dish area.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: A container of salt not in its original container was unlabeled on the dry storage shelves.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Ripped door gaskets were observed on reach-in refrigerators throughout the kitchen.
15a - Non-Critical
Other Operations: Personnel: clean clothes, hair restraints, authorized
Inspector Comments: An employee was observed wearing a watch and a bracelet while handling food.
09/02/2016 Inspection, Critical Item
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: A shut off was present downstream from the atmospheric vacuum breaker on the facet in the upstairs mop sink.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: Three unlabeled chemical spray bottles were present in the warewashing area.
03/28/2016 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An employee at the bar was observed washing their hands in the dump sink.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: Unlabeled chemical spray bottles was observed beneath the three compartment sink.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Door gaskets on the reach-in refrigerator at the cook line and the bar were ripped.
09/15/2015 Inspection, Follow-Up
09/01/2015 Inspection, Routine
01c - Critical, Food Borne Illness Risk
Food Source: Cross-contamination
Inspector Comments: Raw oysters on the half shell were stored above ready-to-eat food items in the reach-in refrigerator at the front service area.
01d - Critical
Food Source: HACCP plan
Inspector Comments: An electric data recorder to monitor temperature was not provided in the refrigeration unit where the sous vide and reduced oxygen packaged items were held, as per facilities HACCP plan.
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An employee in the dish area was observed washing their hands in the three compartment sink.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: An unlabeled chemical spray bottle was observed at the mop sink.
12d - Non-Critical
Cleaning Of Equipment & Utensils: Wiping cloths
Inspector Comments: Sanitizer buckets throughout the preparation area measured less than 100 ppm quaternary ammonium.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: Scoops without handles were present in the bulk container of flour beneath the back preparation table.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The caulking at the dish area hand sink was cracked and in poor repair.
01/02/2015 Inspection, Follow-Up
12/11/2014 Inspection, Critical Item
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: Several bottles of liquor located in the bar area were contaminated with fruit flies and stored with wholesome bottles.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Whipped butter (65°F) and blanched fries (47°F) were stored at room temperature without an approved Time as a Public Health Control Plan.
07/02/2014 Inspection, Follow-Up
06/13/2014 Inspection, Critical Item
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee in the ware washing area was observed donning gloves without first washing their hands.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: A twist top employee beverage was stored on the cold top refrigerator cutting board on the salad refrigerator.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Crab cake filling in the pull out refrigerator drawer located under the grill was 44°F. Cheese (45°F) and various sauces (45-46F) stored in the cold top refrigerator located on the cook line next to the steam table were above 41°F.
03/10/2014 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: Several kitchen employees were observed changing gloves without first washing their hands.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door gaskets on the salad area cold top refrigerator, the top right pull out refrigerator drawer on the cook line and on the reach in refrigerator in the preparation area were torn.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: Holes were present in the wall above the mop sink.
12/10/2013 Inspection, Follow-Up
12/02/2013 Inspection, Critical Item
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: A bottle of liquor located at the bar area contained a fruit fly and was stored with wholesome bottles of liquor.
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: Ice was present in the basin of the north west facing bar hand sink.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Sliced lemons and horseradish sauce were between 50-54°F stored in the reach in wait station refrigerator. The ambient temperature of the reach in wait station refrigerator was 54°F.
10/07/2013 Inspection, Follow-Up
09/30/2013 Inspection, Routine
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Sushi rice stored on the cold top refrigerator top located next to the salad preparation area was 71°F. Milk (52°F) and creamer (47°F) stored in the reach in wait station refrigerator were above 41°F.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Meat items were stored on the floor in the walk in freezer.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Tin foil was observed lining the catch pans on the kitchen grill.
07/01/2013 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.

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