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 Jalapenos
Business Name Jalapenos
Address 3120 S Broadway
Englewood, CO 80113-2424
Phone 303-781-5525

Inspection Details
04/03/2020 Inspection, Education
03/12/2020 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) -The facility did not have a certified food protection manager at the time of the inspection. Operator has taken the course, taken the pre-test, but still needs to pass the exam.
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) - Several TCS and ready-to-eat food items throughout the facility that require date marking were not marked with a seven day discard date including: cut tomatoes, cut lettuce, cooked sausage, cooked potato hash browns, cooked taco meat, cooked chili, diced ham, etc. Corrective action: TCHD will attach date marking guidance document.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: 5-205.15 System Maintained in Good Repair (P) - The atmospheric vacuum breaker on the mop sink was leaking. Corrective action: Staff will replace the atmospheric vacuum breaker.
03/22/2019 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) The facility does not have a Certified Food Protection Manager.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.14 Handwashing Signage (C) Signs instructing employees to wash their hands were not present at all of the kitchen hand sinks and the restroom hand sinks.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) A ground beef chub was stored next to ham and on a box of bacon in the walk-in refrigerator. Corrective action: The meats were rearranged and proper storage was discussed with the operator.
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) The facility was not date marking prepared items such as salsa, rice, chili, and lettuce. Corrective action: Guidance was provided on date marking requirements.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) The sanitizer bucket in the drive through area measured less than 50 ppm chlorine.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: 5-205.15 System Maintained in Good Repair (C) The atmospheric vacuum breaker on the mop sink was leaking.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-201.11 Floors, Walls and Ceilings-Cleanability (C) The grout was missing on the floor tiles by the floor drain in front of the cook line cold top making the floor difficult to clean.
03/23/2018 Inspection, Routine
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door gasket on the walk-in refrigerator was ripped.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The door gasket on the reach-in refrigerator beneath the cook line cold-top was soiled with food debris.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: A leak was observed from the atmospheric vacuum breaker on the mop sink and the base of the mens restroom hand sink faucet.
14g - Non-Critical
Physical Facilities: Premises maintained
Inspector Comments: A gap greater than a 1/4 inch was present beneath the back kitchen door.
03/16/2017 Inspection, Routine
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: Multiple 5 gallon buckets containing a sanitizer solution were unlabeled as to their contents in the kitchen.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: A plastic serving spoon was chipped on its food contract surface and stored in a container on the back preparation table.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The tomato dicing device was soiled with food debris and was stored underneath the preparation table next to the steam table.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Multiple plastic pans were stacked and stored wet underneath the back preparation table.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: Multiple utensils were stored with their food contact surfaces facing up in a container on the back preparation table.
13b - Non-Critical
Utensils, Single-Service Articles: Single service articles stored, used
Inspector Comments: Single-service cups were stored with with their lip contact surface directly touching a cloth towel at the front service area.

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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