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 Odds on OTB
Business Name Odds on OTB
Address 5390 Sheridan Blvd
Arvada, CO 80002-7000
Phone 303-428-3518

Inspection Details
09/09/2021 Inspection, Routine
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: The following foods in the two-door standing refrigerator were greater than 41°F: hot dogs (46-47°F), green chile sauce (47°F), and marinara sauce (48°F). Corrective action: All time/temperature control for safety foods in the unit were voluntarily discarded, and the refrigerator was serviced to be at or below 41°F prior to use.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: Green chile sauce and marinara sauce in the two-door standing refrigerator were not marked with a date once opened to be used or discarded within 7 days. Corrective action: The inspector reviewed date marking with the person in charge.
40 - Good Retail Practices
Personal cleanliness
Inspector Comments: A food employee in the kitchen was wearing two wrist bracelets and a ring larger than a wedding band.
02/20/2020 Inspection, Routine
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: Operator stated that a plate used for holding cooked burger patties was not washed, rinsed and sanitized at a frequency of minimum every four hours. Corrective Action: proper cleaning frequency requirements were discussed with facility operator.

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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