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 Yareths Mexican Fast Food
Business Name Yareths Mexican Fast Food
Address 4403 W 52nd Ave
Denver, CO 80212-4006
Phone 303-477-4102

Inspection Details
09/22/2022 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: The restaurant did not have a certified food protection manager.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: Multiple tamales in the two-door standing refrigerator were not marked with a date when opened or thawed to be used or discarded within 7 days. Corrective action: Discussed date marking this item.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: The facility's bleach used as sanitizer was labeled scented. Corrective action: Discussed obtaining regular concentrated bleach instead.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: The concentration of wiping cloth solution in the sanitizer bucket at the three-compartment sink was less than 50 ppm chlorine.
05/09/2022 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: The restaurant did not have a certified food protection manager.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: Raw chorizo and raw shell eggs in the two-door standing refrigerator were stored above ready-to-eat tamales. Corrective action: These were moved to the bottom shelf.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: The restaurant did not have any sanitizer on-site. Corrective action: The person in charge obtained chlorine bleach from a nearby facility during the inspection, and the sanitizer was mixed to be readily available.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: Cut tomatoes and salsa (44°F) in the cold-top refrigerator were greater than 41°F. Corrective action: These foods were rapidly cooled.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: The following refrigerated, ready-to-eat, time/temperature control for safety foods were not marked with a date once prepared/opened to be used or discarded within 7 days: (in the cold-top refrigerator) steak, shredded beef, (in the two-door standing refrigerator) beans, chile, ground beef, egg/potato breakfast burrito mix, and tamales. Rice in the two-door standing refrigerator was improperly marked with a discard date (5/18) that would exceed 7 days of refrigeration time. Ham in the cold-top refrigerator was marked with a date (4/2) that exceeded 7 days since preparation and was not discarded. Corrective action: The ham was discarded, and date marking requirements were reviewed with the person in charge.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: Two pairs of tongs in the food preparation sink were stored on a soiled surface next to a dust pan.
09/09/2021 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: The restaurant did not have a certified food protection manager.
03/03/2020 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: Soap was not available at the main preparation area hand wash sink. Corrective Action: Soap requirements was discussed with operator. New soap was provided to the hand wash sink.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: None of the food items throughout the entire facility was properly date marked as required. Corrective Action: Date marking requirements was discussed with facility operator.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: Foil was used to line multiple surfaces throughout the entire kitchen area.
09/12/2019 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: Facility does not have a certified food protection manager certificate.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: The front hand sink was not equipped with a sign reminding employees to wash hands.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: Food items in the reach-in refrigerator were not properly date marked as required. Corrective Action: Proper date marking procedure and requirements was discussed with facility operator and an informational handout was left onsite.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: Splashless bleach was used as sanitizer. Corrective Action: Approved chemicals used to make sanitizer was discussed with operator. The bottle of unapproved bleach was removed.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: Crinkled foil was used to cover multiple storage surfaces throughout the facility.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: Multiple storage shelvings throughout the facility were soiled with food debris.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: The wall surrounding the electrical box was in disrepair.
09/06/2018 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: A foam cup was stored in the kitchen handsink. The cup was removed.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: The cutting board near the steam table was grooved. The glass beverage cooler designed for prepackaged items only was used to store prepared customer food.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The back cover plate for the counter reach-in display cooler was not secure. The storage racks inside several reach-in coolers and reach-in freezers throughout the facility were chipped.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The wall by the mopsink was in disrepair.
14g - Non-Critical
Physical Facilities: Premises maintained
Inspector Comments: The front door was in disrepair and did not close properly.
09/19/2017 Inspection, Follow-Up
09/12/2017 Inspection, Routine
01c - Critical, Food Borne Illness Risk
Food Source: Cross-contamination
Inspector Comments: Raw shelled eggs were stored directly above read-to-eat produce in the clear door cooler next to the reach-in freezer.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An unapproved twist top employee beverage was stored on the preparation table next to the steam table.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: The following potentially hazardous foods were stored below 135°F in the steam table: refried beans (115°F), green chili (121°F), and tamales (60°F).
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: Hot water measured 94°F at the hand sink in the employee's restroom.
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Several dead flies were observed on the sticky paper trap on top of the hot water heater next in the ware washing area.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: Noncommercial blenders were observed on the storage shelf adjacent to the steam table.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door gasket of the cold-top refrigerator was torn. The door gasket of the pepsi cooler at the front counter was torn.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: Two lights were non-operational above the reach-in freezer.
10/11/2016 Inspection, Routine
07b - Critical
Pest Control: Pesticide application
Inspector Comments: A fly strip was located above tin foil and single service items near the steam table.
09a - Non-Critical
Food Labeling, Food Protection: Original container, properly labeled
Inspector Comments: Two bulk spice containers located under the warewashing area storage rack were unlabeled as to their contents.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: Several non commercial grade bags were being used for food storage in the standing reach in freezer. Several shelves in the reach in coolers and freezers near the burrito preparation line were chipped.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door gasket on the Pepsi beverage cooler was torn.
11/20/2015 Inspection, Routine
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Two- 2 ounce packages of cream cheese were 63°F for longer than 6 hours in the 2-door reach in cooler next to the beverage cooler.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The shelving in the refrigeration units throughout the facility were chipped.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The spray nozzle on the three compartment sink was soiled with food debris. Ice accumulation was observed on the interior of the standing reach-in freezer next to the hand sink.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Dishes were stacked wet and nested on the dish rack above the three compartment sink.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor under the three compartment sink was soiled with food debris.
14i - Non-Critical
Physical Facilities: Restroom facilities
Inspector Comments: The caulking around the employee toilet was molded and cracked.
10/23/2014 Inspection, Critical Item
04/17/2014 Inspection, Follow-Up
04/08/2014 Inspection, Routine
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Tamales in the steam table were at 103°F.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The reach-in cooler door gaskets were torn.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: Several holes were present in the wall by the three compartment sink.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: The light above the three compartment sink was not functioning.
14i - Non-Critical
Physical Facilities: Restroom facilities
Inspector Comments: The restroom toilet lacked caulking.
10/17/2013 Inspection, Follow-Up
10/07/2013 Inspection, Routine
03a - Critical, Food Borne Illness Risk
Food Temperature Control: Rapidly cool foods to 41°f or less
Inspector Comments: Approximately 5 gallons of green chili; 1st pan 52°F, 2nd pan 60°, and 3rd pan 54°F were cooling for more than 6 hours in the refrigerator.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The preparation sink was not secured to the wall and the caulking was also cracked.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: Food debris was present in the microwave.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The faucet was not secured to the handsink in the kitchen. The caulking was cracked on the kitchen handsink.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The wall paint was scrapped behind the steam unit. The floor tiles were chipped across from the 3-compartment sink.
10/23/2012 Inspection, Critical Item
08/21/2012 Inspection, Follow-Up
08/15/2012 Inspection, Routine
06/12/2012 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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