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 Arbys 5009029
Business Name Arbys 5009029
Address 5130 W 92nd Ave
Westminster, CO 80031-6391
Phone 303-650-5892

Inspection Details
04/04/2022 Inspection, Routine
21 - Foodborne Illness Risk Factors
Proper hot holding temperatures
Inspector Comments: Cooked chicken nuggets located in the hot holding unit by the wait station line was 112°F which was less than 135°F. Corrective Action: The food items were rearranged to maintain the correct temperature.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: Several milk cartons in the reach-in refrigerator expired on 3/28 and were not discarded. Several whipped cream cans expired on 3/18 and were not discarded. Corrective Action: Expired food items were discarded (see voluntary condemnation).
08/12/2021 Inspection, Routine
06/02/2021 Inspection, Education
03/27/2020 Inspection, Education
03/12/2020 Inspection, Routine
05 - Foodborne Illness Risk Factors
Procedures for responding to vomiting and diarrheal events
Inspector Comments: The facility did not have vomit and diarrheal clean up procedure. Corrective Action: A handout on vomit and diarrheal clean up was attached to the email.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: Mineral deposits were observed on the handle of the hand sink near the food preparation table.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: The hand sink by the hot holding unit had a leak.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: The ceiling vents above the three compartment sink were soiled with heavy dust.
04/16/2019 Inspection, Routine
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) Hashbrown wedges were 113-118°F in the cripser by the fryers and mozzarella sticks were129°F.. Corrective Action: The hashbrowns and mozzarella sticks were reheated or served.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Roast beef in the cold-top refrigerator across from the fryers was 46-48°F. Corrective Action: The roast beef at the cold-top was moved into the refrigerator.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) A wiping cloth at the back kitchen deli slicer was stored out of sanitizer when not in use.
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) The door gasket to the 1-door refrigerator at the front service counter was torn.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C) The base coving under the oven hot holding unit was not fully sealed to the wall. 6-501.12 Cleaning, Frequency and Restrictions (C) The ceiling and ceiling vent above the ice machine were soiled with dust.
12/12/2018 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: The front service window hand sink had trash and a wiping cloth stored in the basin. staff removed the items from the sink and training was provided.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Swiss cheese was 48°F and white cheddar cheese was 44°F at the cold-top refrigerator across from the fryers. The lid to the cold-top refrigerator was closed.
04a - Critical
Sanitation: Manual
Inspector Comments: During manual warewashing, dishes were not submerged in the quaternary ammonium sanitizer for at least 1 minute. Staff were trained to the correct time and dishes were rewashed.
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: Hot water at the hand sink throughout the facility were 88-95°F, and 95°F at the 3-compartment sink. Hot water returned to nominal temperatures during the course of the inspection.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Food items were not stored at least 6" off the floor in the walk-in freezer.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: Dust was observed on the ceiling over the roast beef oven in the back preparation room.

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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