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 Nami Ramen and Poke LLC
Business Name Nami Ramen and Poke LLC
Address 11804 E Oswego St
Englewood, CO 80112-6060
Phone 303-471-2228

Inspection Details
02/09/2022 Inspection, Routine
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 (P) The dish machine failed to produce at least 50ppm chlorine residual at the time of the inspection. Corrective action: The person in charge stated that EcoLab would come out to service the dish machine and the three compartment sink would be used to sanitize dishes until the dish machine is fixed.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) Utensils were stored in ice at the front service area. Utensils were stored in ice by the rice cookers in the kitchen.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: 4-904.11 Kitchenware and Tableware-Preventing Contamination (C) Multiple utensils were stored not protected from contamination on the oven handles on the cook line.

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.

Search Again