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 Qdoba Mexican Grill 2006 HLTH/15
Business Name Qdoba Mexican Grill 2006
Address 1156 S Colorado Blvd
Denver, CO 80246-3003
Phone 303-756-3400

Inspection Details
02/09/2022 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) Employee was observed dumping ice in hand washing sink in the cook line area. Corrective Action: Employee was informed that hand sink should only be used for hand washing.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-304.11 Food Contact with Equipment, Utensils, and Linens (P) Soda machine in self service area was soiled. Corrective Action: Staff will wash, rinse and sanitize food contact surfaces.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-202.12 CIP Equipment (Pf) Quesadilla press located in the kitchen area was soiled upon inspection. Corrective Action: Staff will wash, rinse and sanitize every four hours when in use.
29 - Foodborne Illness Risk Factors
Compliance with variance / specialized process / HACCP
Inspector Comments: 3-502.12 Reduced Oxygen Packaging, Criteria (P) Bags of sweet and sour sauce were observed sealed and stored over preparation area for more than 48 hours. Corrective Action: Employees will date mark sauce to be used within 48 hours and dispose of after 48 hour period.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) Scoop handle was stored in contact with ice surface in ice machine.
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) Soda Syrup machine was leaking onto boxes in soda area.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-201.17 Walls and Ceilings, Attachments (C) Ventilation fan covers over the stove and the floors behind the stove in the kitchen were soiled.
12/20/2021 Inspection, Follow-Up
05/07/2021 Inspection, Education
02/12/2020 Inspection, Routine
05 - Foodborne Illness Risk Factors
Procedures for responding to vomiting and diarrheal events
Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf) - A written procedure for the clean-up of vomit / diarrheal events was not accessible during time of inspection. Corrective Action: Print and keep a copy of document provided by inspector.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.14 Handwashing Signage (C) - Signs that state that employees must wash hands were not provided to hand sinks throughout the kitchen area. Corrective Action: Apply signs provided by inspector to kitchen hand sinks.
21 - Foodborne Illness Risk Factors
Proper hot holding temperatures
Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) - The pulled pork (120°F), cooked chicken (115°F), and cooked steak (111°F) failed to measure at least 135°F in the left steam table across from the grill line. Corrective Action: Facility discarded food and education provided to ensure that food measures 135°F or above by routinely taking food temperatures.
01/25/2019 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) - A certified food protection manager certificate was not available at the time of the inspection. Inspector discussed requirement with manager. Follow-up needed.
05 - Foodborne Illness Risk Factors
Procedures for responding to vomiting and diarrheal events
Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf) - Written procedures for responding to vomiting and diarrheal events was available at the time of the inspection. Inspector discussed procedures and provided the TCHD example procedures handout. Corrected on-site.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) - A wiping cloth sanitizer bucket was stored on the floor under the hand sink next to the office door.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C) - Dishes were stacked wet and nested in areas throughout the kitchen.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C) - The caulking of the splash guard behind the three-compartment sink in the warewashing area was absent or in disrepair. Tape that is not smooth and easily cleanable was present on the preparation table across from the grill on the cook's line.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: 4-602.13 Nonfood Contact Surfaces (C) - The interior of the reach-in cooler across from the oven on the cook's line was heavily soiled and rusted.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C) - Flooring throughout the warewashing area and in the walk-in refrigerator was soiled with debris. The wall behind the three-compartment sink and mechanical dish machine was soiled. 6-201.16 Wall and Ceiling Coverings and Coatings (C) - The ceiling above the dry storage area across from the the three-compartment sink in the warewashing area was absent.
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: 6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C) - Air vents throughout the kitchen were dusted.
01/04/2018 Inspection, Routine
01d - Critical
Food Source: HACCP plan
Inspector Comments: Pinto beans were being cooked, heat sealed in a plastic bag and placed in an ice bath to cool without being properly labeled. Corrective action: Beans must be labeled with a date and time and discarded within 48 hours unless an approved HACCP plan is provided for the cook chill process.
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: Food debris was observed in the basin of the front prep line hand sink.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The shelves in the cook line cold-top were rusted.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The ice scoop was soiled with grime.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The inside of the cook line cold-top was soiled with grime. The door gaskets on the cook line cold-top were soiled with food debris.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The hot water handle on the preparation sink was leaking.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The lights above the prep line were soiled with dust. The floor around the preparation sink was soiled with girme.
01/06/2017 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An employee was observed dumping a bucket into the back dish area hand sink.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The wall behind the three compartment sink was soiled with food debris. The sheet metal behind the three compartment sink was coming off the wall.
01/11/2016 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee was observed using hand sanitizer before donning gloves rather than washing their hands with soap and water.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: The shelves in the reach-in refrigerator on the cook line were rusted.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The counter beneath the cash register was chipped and in poor repair.
13b - Non-Critical
Utensils, Single-Service Articles: Single service articles stored, used
Inspector Comments: Knives at the self service area were stored with their food contact surface facing up.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The back hand sink was not adequately sealed to the wall.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: Small holes were observed in the walls by the ice machine.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: The light shield above the walk-in refrigerator door was cracked and in poor repair.
01/14/2015 Inspection, Follow-Up
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee was observed rinsing their hands off with water, not washing their hands with soap before donning gloves.
01/05/2015 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: Employees on the cook line were observed donning gloves without first washing their hands.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An unapproved twist-top employee beverage was observed above single service items on the back dry storage shelves.
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: The dish sprayer at the three compartment sink was observed hanging below the flood rim.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The door gasket on the reach-in refrigerator across from the range was soiled with food debris.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The back hand sink was not adequately sealed to the wall.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: Small holes were observed in the wall behind the three compartment sink and the soda syrup boxes next to the ice machine.
01/02/2014 Inspection, Routine
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An approved employee beverage was stored on the single service rack above and next to single service items.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Tin foil was present lining the grill and stove catch pans.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The caulking on the back kitchen hand sink was cracked.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: Holes were present in the wall above the back kitchen trash can.
01/15/2013 Inspection, Follow-Up
01/08/2013 Inspection, Routine
08/23/2012 Inspection, Follow-Up
08/02/2012 Inspection, Routine
09/01/2011 Inspection, Routine
08/17/2010 Inspection, Routine

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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