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 Obok Zip
Business Name Obok Zip
Address 2720 S Havana St
Aurora, CO 80014-8607
Phone 303-369-3333

Inspection Details
07/15/2021 Inspection, Re-Inspection
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: Operator obtained a food handler's certification instead of a certified food protection manager certification.
20 - Foodborne Illness Risk Factors
Proper cooling time and temperature
Inspector Comments: Operator was keeping the rice cakes on the front counter and was placing them in the reach in cooler upon inspector's arrival. Rice cakes measured 65-74F. Discussed using time as a public health control if the rice cakes cannot be refrigerated. Corrective action: inspector helped facility write a TPAC for the rice cakes. Operator understands they need to dispose of rice cakes after no more than four hours of them being out of temperature control (refrigeration).
07/15/2021 Inspection, Re-Inspection
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: Facility does not have a CFPM.
20 - Foodborne Illness Risk Factors
Proper cooling time and temperature
Inspector Comments: Rice cakes on the front counter measured 65-74F. (Priority) Corrective action: inspector helped facility write a TAPHC for the rice cakes. Operator understands they need to dispose of rice cakes after no more then four hours of them being out of temperature control.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: Rice cake mixture in the reach in cooler in the main kitchen was not date labeled. Corrective action: operator labeled the above items.
07/13/2021 Inspection, Routine
01 - Foodborne Illness Risk Factors
Person in charge present, demonstrates knowledge, and performs duties
Inspector Comments: Operator could not answer questions relative to their duties (cold/hot holding temperatures, calibrating thermometer, cooling). (Priority foundation)
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: Facility does not have a CFPM. (Core)
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: No soap was stocked at the hand sink in the food preparation area. (Priority foundation) Corrective action: soap was stocked at the above hand sink.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: A large piece of food contact equipment used to make rice cakes that detaches from the main machine was heavily soiled from recent use. Operator stated they don't make sanitizer when preparing food nor did they make any sanitizer to ware wash dishes. (Priority) Corrective action: operator demonstrated they can clean the equipment in place and sanitizing solution was prepared.
20 - Foodborne Illness Risk Factors
Proper cooling time and temperature
Inspector Comments: Cooked rice cakes (bean flour, sesame flour, etc.) were observed on the front counter and measured 74-81F. No TAPHC or water activity testing was available/observed. (Priority) Corrective action: discussed keeping potentially hazardous foods in refrigerated and discussed cooling requirements.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: Beans and cooked rice in a reach in refrigerator in the main kitchen lacked date marking. (Priority)
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: A container of Sudafed was stored directly on top of clean wares and a bag of dried strawberries near the cook line. Medical ointment was stored directly next to clean wares near the cook line. (Priority) Corrective action: the above items were relocated away from possible contamination.
29 - Foodborne Illness Risk Factors
Compliance with variance / specialized process / HACCP
Inspector Comments: The inspector observed vacuum sealed packages of rice cakes in the self service refrigerator with labels stating "keep refrigerated." (Priority) Corrective action: operator opened all of the ROP packages.
36 - Good Retail Practices
Thermometer provided & accurate
Inspector Comments: Facility does not have a food probe thermometer. (Priority foundation)
45 - Good Retail Practices
Single-use / single-service articles: properly stored & used
Inspector Comments: Paper towels and single use gloves used for food handling were stored in the restroom. (Core) Corrective action: items were moved away from possible contamination.
48 - Good Retail Practices
Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments: Facility does not have chemical test strips readily available. (Priority foundation)
03/12/2020 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: The facility did not have a certified food protection manager. (C)
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: The sanitizer in the three compartment sink was greater than 200 ppm residual chlorine. (P) Corrective Action: The person in charge remade the sanitizer to reflect the correct concentration.
39 - Good Retail Practices
Contamination prevented during food preparation, storage & display
Inspector Comments: Food trays and other single-use items were stored on the floor in the front service area. (C)
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: Multiple cracked wooden utensils and a cutting board were observed near the three compartment sink. (C)
48 - Good Retail Practices
Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments: The facility did not have chlorine sanitizer test strips. (Pf) Corrective Action: The inspector provided information on where to obtain test strips.

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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