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	Khulan Kafe
Business Name	Khulan Kafe
Address	8820 American Way Englewood, CO 80112-7056
Phone	720-329-2315

Inspection Details

09/10/2019 Inspection, Follow-Up

08/22/2019 Inspection, Routine

09/06/2017 Inspection, Routine

10/01/2015 Inspection, Follow-Up

09/23/2015 Inspection, Routine
01a - Critical, Food Borne Illness Risk
Food Source: Approved source
Inspector Comments: Burritos from an unapproved source were being sold at the facility.
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee was observed putting on gloves without first washing hands.
03b - Critical, Food Borne Illness Risk
Food Temperature Control: Rapidly heat foods to 165°f or greater
Inspector Comments: Hot dogs (70°F) were not properly reheated to 135°F before being placed into a hot holding unit.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Milk (115°F) was present on the counter next to the espresso machine.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The hot dog hot holding unit was lined with aluminum foil. Unapproved plastic was being used as a curtain on the storage rack next to the ice machine.
14f - Non-Critical
Physical Facilities: Locker rooms
Inspector Comments: Employee food was stored above ready-to-eat foods in the reach-in refrigerator.

08/14/2014 Inspection, Routine

08/21/2013 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An employee was observed handling food while wearing several rings.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Multiple boxes of food were stored on the floor in the pantry.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: A domestic crock pot was observed on the counter next to the chest freezer. A domestic refrigerator was being used to store milk beneath the front counter.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Tin foil was used as a liner under the hot dog hot hold units and the nacho cheese machine.