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 ZamZam Halal International Market and Deli
Business Name ZamZam Halal International Market and Deli
Address 7449 E Iliff Ave
Denver, CO 80231-5368
Phone 303-745-4555

Inspection Details
08/14/2019 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) - A Food Protection Manager Certification was not available at the time of the inspection.
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 policy for the clean-up of vomit and diarrheal events was not available at the time of the inspection. Corrective action: Policy was discussed and a handout was provided by inspector.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.14 Handwashing Signage (C) - The hand sinks in the meat cutting and food preparation areas were not provided with signage requiring staff to wash their hands.
37 - Good Retail Practices
Food properly labeled; original container
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C) - Spices, dried fruits, and other dried food items in the grocery area were unlabeled with their common name.
39 - Good Retail Practices
Contamination prevented during food preparation, storage & display
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C) - Food items were stored on the floor throughout the establishment. 6-404.11 Segregation and Location-Distressed Merchandise (Pf) - The following cans were stored dented and with other wholesome cans on the storage racks in the grocery area: several 62 ounce cans of pickled cucumbers, 1- 30 ounce can hummus tahini, 1 -56 ounce can ghee, 1-1kg can date syrup, 2 - 14.1 ounce can of large fava beans. Corrective action: Cans were taken off storage racks and set aside to return to supplier.
45 - Good Retail Practices
Single-use / single-service articles: properly stored & used
Inspector Comments: 4-502.13 Single-Service and Single-Use Articles-Use Limitations (C) - The single service deli containers were stored with their food contact surface up and not protected from contamination in the kabob preparation area.
48 - Good Retail Practices
Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf) - Sanitizer testing strips or other testing devices were not provided at the time of the inspection. Corrective action: Inspector discussed keeping testing devices on-site and accessible at all times.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-201.11 Floors, Walls and Ceilings-Cleanability (C) - The paint on the walls behind the three compartment sinks in the meat cutting and food preparation areas was chipped and not smooth and easily cleanable. The flooring tiles in the meat cutting area were chipped in various locations and not smooth and easily cleanable.
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: 6-305.11 Designation-Dressing Areas and Lockers (C) - Employee belongings were stored on the cold-top refrigerator cutting board in the kitchen preparation area.
08/27/2018 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: The hand sink in the meat department was not accessible for hand washing due to something being stored in the basin. Corrective Action: Plates were removed from sink.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: Cutting boards throughout the store were scratched. Card board used to line the bread table was not smooth and easily cleanable.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The wall behind the meat department's 3 compartment sink was chipped. Floor tiles in the meat and bread areas were in disrepair.
14g - Non-Critical
Physical Facilities: Premises maintained
Inspector Comments: The walk-in freezer was full of frozen foods and was unable to be entered.
08/28/2017 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee was observed donning gloves without first washing their hands.
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An employee was observed washing their hands in the three compartment sink. A brush and towel were present in the basin of the meat prep hand sink.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: Chemical spray bottles were mislabeled and unlabeled in the meat preparation area.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Food items were stored on the floor throughout the facility.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The wooden bread shelves were chipped and in poor repair.
13b - Non-Critical
Utensils, Single-Service Articles: Single service articles stored, used
Inspector Comments: Single service meat trays were stored in the restroom.
14g - Non-Critical
Physical Facilities: Premises maintained
Inspector Comments: The walk-in freezer was cluttered with items could not be entered.
09/30/2016 Inspection, Follow-Up
09/16/2016 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee was observed donning gloves without first washing their hands.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Bags of ground lamb fat not being actively prepped were 60°F sitting out next to the meat grinder.
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: A shutoff was present downstream of the mop sink atmospheric vacuum breaker.
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Multiple flies were observed throughout the facility.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: Chemical spray bottles were stored hanging from the back of the meat area preparation tables and cutting boards.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: Unlabeled chemical spray bottles were observed in the meat preparation rea.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Food items were stored directly on the floor in the walk-in freezer and the storage area behind the dessert display case. Food items were stored in the employee restroom.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The walk-in freezer door gasket was ripped. Shelves to the left of the meat display case were made of unfinished wood.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The meat grinder and saw were soiled with food debris.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The door tracks on the meat display cases were soiled with food debris.
13b - Non-Critical
Utensils, Single-Service Articles: Single service articles stored, used
Inspector Comments: Single service items were stored in the employee restroom.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The hot water handle on the three compartment sink was broken. The meat area hand sink was not sealed to the wall.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor in the meat preparation and bakery preparation area were soiled with grime and food debris. Small holes were observed in the wall behind the meat area hand sink, the bakery preparation area, and in the restroom.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: The light in the walk-in freezer was not functioning.
04/01/2016 Inspection, Routine
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: Unapproved twist-top employee beverages were observed throughout the meat preparation area and the bakery area.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: Multiple chemical spray bottles were stored on the meat preparation table next to uncovered single service items.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: Multiple chemical spray bottles were observed in the meat preparation area.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: Scoops without handles were present in the bulk containers of rice and spices at the self service area.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Cardboard was used to line the walk-in freezer floor.
13b - Non-Critical
Utensils, Single-Service Articles: Single service articles stored, used
Inspector Comments: Single service items were stored directly on the floor in the meat preparation area.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: A ceiling tile in the restroom was cracked and in poor repair. The floor of the walk-in freezer was soiled with food debris.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: The light in the walk-in refrigerator was not functioning.
03/05/2015 Inspection, Routine
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: Paper towels were not provided at the hand sink in the meat preparation area.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: Chemical spray bottles were observed hanging on the meat area cutting board and single service items at the cheese and olive display case.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: A chemical spray bottle was unlabeled as to its contents beneath the three compartment sink.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Food was stored on the floor throughout the facility.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Unfinished wood was present on the east side of the meat area beneath the bread. Card board was used to line the walk-in freezer floor. The walk-in refrigerator door gasket was ripped.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The walk-in refrigerator door gasket was soiled with grime.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: Holes were observed in the wall by the mop sink. The wall beneath the three compartment sink was soiled with food debris. The walls throughout the bakery area were in disrepair. The ceiling in the bakery was soiled with dust.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: A light was not functioning in the walk-in refrigerator and freezer.
02/14/2014 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An apron was stored in the deli area hand sink basin.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: Multiple chemical spray bottles were stored hanging on the shelf above the kitchen three compartment sink next to food items.
09a - Non-Critical
Food Labeling, Food Protection: Original container, properly labeled
Inspector Comments: A spray bottle of water located on the butchers block in the deli area was unlabeled as to its contents.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door gasket on the walk in freezer door was torn.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The hood vents in the bakery area were soiled with dust.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: Tongs were stored at knee level in the bakery area.
14i - Non-Critical
Physical Facilities: Restroom facilities
Inspector Comments: The toilet paper in the restroom was not stored in the dispenser.
10/14/2013 Inspection, Follow-Up
10/07/2013 Inspection, First Operational

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.

Search Again