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 Hamburguesas Don Jesus
Business Name Hamburguesas Don Jesus
Address 5318 Sheridan Blvd
Arvada, CO 80002-7018
Phone 303-433-3371

Inspection Details
08/02/2022 Inspection, Routine
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: In the two-door standing refrigerator, ready-to-eat hot dogs were stored next to raw bacon and ready-to-eat lettuce was stored under raw bacon. Corrective action: The hot dogs and lettuce were moved to an appropriate location.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: Sliced ham (44°F) in the two-door standing refrigerator and ham/cheese (47°F) above the fill line in the cold-top refrigerator were greater than 41°F. Corrective action: Reviewed proper holding temperatures with the person in charge.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: Sliced ham in the two-door standing refrigerator was not marked with a date once opened to be used or discarded within 7 days. Corrective action: The ham was marked with an open date.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: The concentration of wiping cloth solution in a kitchen sanitizer bucket was less than 50 ppm chlorine (acceptable range 50-200 ppm).
08/25/2021 Inspection, Routine
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: Jamaquin peppers in the two door reach-in refrigerator near the grill and cooked beans in the standing two-door reach-in refrigerator were not marked with a date once prepared to be used or discarded within 7 days. Corrective action: The person in charge stated that the food was made in the last 3-4 days and was instructed to date-mark these foods.
03/10/2020 Inspection, Routine
03 - Foodborne Illness Risk Factors
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector Comments: Facility does not have a verifiable sick policy to inform all food employees. Corrective Action: Sick employee requirements were discussed with facility operator and an informational handout was provided.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: The sanitizer bucket was stored on the floor underneath the preparation sink.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: Caulking to the hand sink and the separation panel between the preparation sink and three compartment sink were torn and in disrepair.
03/27/2019 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C); Facility does not have a certified food protection manager certificate at time of inspection.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.14 Handwashing Signage (C); Proper signage reminding employees to wash their hands were not available at all hand wash sinks.
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); Not all food items were properly date marked as required per regulation. Corrective Action: Proper date marking requirements and procedures were discussed with employees.
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); The cook line reach-in refrigerator door gasket was torn. The tall reach-in refrigerator door gaskets were torn.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C); The wall area above the preparation sink was soiled with splattered food debris. 6-501.114 Maintaining Premises, Unnecessary Items and Litter (C); Unused refrigerator and freezers were observed in the kitchen area. 6-101.11 Surface Characteristics-Indoor Areas (C); Various holes were observed in walls throughout the facility.
04/06/2018 Inspection, Follow-Up
04/03/2018 Inspection, Routine
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: Hot water reached a maximum temperature of 72°F in both the mens and womens customer restrooms.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Two door gaskets on the grill line reach in coolers were torn.
10c - Non-Critical
Equipment Design, Construction: Dishwashing facilities
Inspector Comments: The caulking around the three compartment sink splash guard was torn.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: Two cutting boards near the three compartment sink were deeply grooved and in disrepair.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The single door reach in freezer contained an excessive ice build up.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: A light bulb in the back storage room was not functioning.
04/11/2017 Inspection, Routine
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Bacon wrapped hot dogs were hot holding in a pan near the grill at 111°F.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: An ice build up was present in the white standing reach in freezer.

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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