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 2272
Business Name Qdoba Mexican Grill 2272
Address 10909 E Arapahoe Pl
Centennial, CO 80112-3739
Phone 303-799-0070

Inspection Details
08/09/2021 Inspection, Routine
08 - Foodborne Illness Risk Factors
Hands clean & properly washed
Inspector Comments: 2-301.14 When to Wash (P) -An employee was observed touching their cell phone then proceeding to don a pair of gloves and prepare food without first washing their hands on the cooks line. An employee was observed removing their gloves and donning a new pair without first washing their hands after a task change. Corrective Action: Education was provided regarding proper hand washing times.
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) -Pinto beans were observed in the basin of the hand sink across from the register. Corrective Action: Education was provided regarding using hand sinks for hand washing only.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-703.11 Hot Water and Chemical-Methods (P) - An employee in the ware washing area was observed not allowing washed and rinsed dishes to be submerged in quaternary ammonia for 60 seconds per manufactures label. (Observed in sanitizer for 1 second) Corrective Action: Education was provided regarding proper contact time with sanitizer.
39 - Good Retail Practices
Contamination prevented during food preparation, storage & display
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C) - The wicker basket being used to store tortilla bowls on top of the cold top refrigerator on the service line was uncovered and the food was unprotected from potential contamination.
45 - Good Retail Practices
Single-use / single-service articles: properly stored & used
Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C) -Single service to go containers on the counter next to the quesadilla grill were stored face up and unprotected from potential contamination.
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 on the hand sink next to the office was in disrepair and the sink was not properly sealed to the wall.
02/19/2020 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.14 Handwashing Signage (C) -The hand sinks located throughout the kitchen did not have proper signage. Corrective Action: TCHD provided hand washing stickers to the operator and staff will place a sign at each of the hand sinks.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: 3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) -A container of sofritos in the reach in refrigerator to the right of the grill exceeded 7 days per the date mark label on the container. Corrective Action: Staff discarded the sofritos and education was provided regarding time and temperature combination for foods requiring date mark labeling. (7 day maximum)
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 7-201.11 Separation-Storage (P) -A box full of chafing fuel containers were stored directly above rice on the dry storage rack across from the ice machine in the preparation area of the kitchen. Corrective Action: Staff moved the chafing fuel containers to an approved location on the bottom shelf below all food and single service articles
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) -Several wet wiping cloths throughout the kitchen were observed not being stored in sanitizing buckets between uses.
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 on the clean side drain board of the three compartment sink and clean closed squeeze bottles had water inside of them on the drying rack across from the three compartment sink.
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) -Several gaskets were torn on refrigeration units throughout the kitchen. The handles to the cabinet across from the tortilla station on the service line were broken and in poor repair. 4-501.12 Cutting Surfaces (C) -The cutting boards hanging above the preparation sink in the back kitchen area were heavily scored and chipped. 4-502.11(C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) -Multiple food storage containers on the shelf above the three compartment sink were chipped and in disrepair. The food storage containers on the service line storing tortillas were broken and in disrepair, resulting in being wrapped with plastic wrap.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) -The inside of the small reach in refrigerator to the right of the grill on the cooks line was soiled with food debris. The storage cabinet to the left of the grill was soiled with excessive dirt and debris. The shelf holding clean dishes below the steamer in the preparation area of the kitchen was soiled with food debris.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C) -Several ceiling vents throughout the kitchen were soiled with dust. The light covers under the grill hood on the cooks line were heavily soiled with grease.
08/15/2019 Inspection, Routine
08 - Foodborne Illness Risk Factors
Hands clean & properly washed
Inspector Comments: 2-301.14 When to Wash (P) - An employee was observed donning gloves without first washing their hands after changing tasks. Corrective action: Education was provided on proper times to wash hands.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.14 Handwashing Signage (C) -Signage was not provided at hand washing sinks thoughout the kitchen, prompting employees to wash hands.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P) -Per staff, continuous use utensils and food preparation surfaces are not being washed, rinsed, and sanitized at least every four hours. Corrective Action: Education was provided regarding following a wash, rinse, and sanitize procedure with surfaces in contact with temperature controlled for safety foods every four hours.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: 3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)- -Two containers of sofritos in the reach in refrigerator to the right of the grill exceeded 7 days per the date mark label on the containers. Corrective Action: Staff discarded the sofritos and education was provided regarding time and temperature combination for foods requiring date mark labeling.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) -Sanitizing rags throughout the kitchen were observed not being stored in sanitizing buckets.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C) -Dishes on the clean side drain board of the three compartment sink and on the drying rack across from the three basin sink were observed being wet stacked.
45 - Good Retail Practices
Single-use / single-service articles: properly stored & used
Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C) -Single service to go containers near the prep area and cash register were stored face up and unprotected from potential contamination.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-101.17 Wood, Use Limitation (C) - The wicker basket being used to store tortilla bowls next to the service line did not have a liner. 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C) -The hand sink next to the office was not properly sealed to the wall.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) -The inside of the ice machine was soiled with scum build up and debris. The inside of the refrigerator next to the grill was soiled with food debris. The storage unit to the left of the grill was soiled with excessive dirt and debris.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C) -The vent and ceiling above the grill area was soiled with excessive dust. Floor sinks located under equipment throughout the kitchen were soiled with food debris and residue.
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: 6-202.11 Light Bulbs, Protective Shielding (C) - All three of the lights above the grill were missing their protective shielding.
07/18/2018 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee was observed touching their face then prepared food without washing their hands prior. The employees were reminded of the correct times to wash their hands and a handout was provided.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Cooked black beans and pinto beans measured 108°F to 120°F in the preparation area after cooling for one hour.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door gasket in the front service reach in cooler was torn. The shelves in the reach in cooler to the right of the stove were rusty.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The light shields in the vent hood were soiled. The chemical hose above the three compartment sink was soiled.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Several dishes were staked wet in the preparation area and the warewash area.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: Standing water was observed on the floor of the walk in cooler.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The ceiling tiles on the cook line were soiled. The wall under the three compartment sink was soiled. The floor drain to the three compartment sink was soiled.
07/21/2017 Inspection, Follow-Up
07/10/2017 Inspection, Routine
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: The cooked brown rice was 112-114°F and the cooked white rice was 123°F in the tall two door hot box located to the left of the preparation sink.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: The taco-shell bowls located on the front line were observed to be in direct contact with the wicker basket used to store them.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door gasket on the single door reach-in refrigerator located to the right of the tortilla press was cracked. The door gasket on the left door of the two door reach-in refrigerator located to the right of the cash register was in disrepair.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: A light bulb on the left side of the cooks line was missing a shatterproof cover. A lightbulb above the preparation sink was not functioning.
07/12/2016 Inspection, Routine
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An employee beverage was stored on the prep table next to the register.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The walk-in refrigerator door gasket was torn.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The interior of the upright hot holding unit was soiled with food debris. The interior of the reach-in refrigerator underneath the cold holding unit was soiled with food debris.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The prep sink faucet was leaking.
07/07/2015 Inspection, Routine
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door gasket was torn in the register area. The walk-in refrigerator door gasket was torn.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The interior of the upright hot holding unit was soiled with food debris.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The three tiered shelf next to the upright hot holding unit was soiled with debris.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The prep sink faucet handle was leaking.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor corner next to the ice machine was soiled with food debris.
14i - Non-Critical
Physical Facilities: Restroom facilities
Inspector Comments: The toilet paper in the men's restroom was stored outside of the dispenser.
07/30/2014 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee was observed handling dirty dishes and then handling sanitized dishes without washing their hands in between.
04a - Critical
Sanitation: Manual
Inspector Comments: An employee was observed not keeping the dishes in the sanitizing solution of the three compartment sink for at least 60 seconds.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Several clean dishes in the ware washing area were stacked wet.
08/12/2013 Inspection, Routine
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: Two employee twist-top beverages were observed in the drink rack outside the office area.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door gasket was ripped and in poor repair on the walk-in refrigerator and on the reach-in refrigerator on the preparation line.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: A slow leak was observed at the base of the three compartment sink faucet.
09/04/2012 Inspection, Follow-Up
08/23/2012 Inspection, Routine
08/15/2011 Inspection, Routine
08/13/2010 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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