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 Jakes Bar
Business Name Jakes Beer Garden
Address 2530 W Main St
Littleton, CO 80120-1913
Phone 303-993-9018

Inspection Details
03/29/2022 Inspection, Routine
02/11/2020 Inspection, Routine
08 - Foodborne Illness Risk Factors
Hands clean & properly washed
Inspector Comments: 2-301.15 Where to Wash (Pf) Employees were using the restroom handwashing sink to wash hands instead of using the handwashing sink behind the bar. Corrective action: Education was provided on employees not only using the restroom handwashing sink and ensuring employees wash hands after using the restroom and a second time when returning to food and drink preparation areas.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.11 Handwashing Cleanser, Availability (Pf) 6-301.12 Hand Drying Provision (Pf) The soap and paper towel dispensers to the handwashing sink behind the bar were empty. Corrective action: An employee stocked the soap and paper towel dispensers.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) The under counter dish machine behind the bar measured 0 ppm chlorine after sanitizing. Corrective action: Manually sanitize dishes in the three compartment sink until the machine is serviced, repaired, and measures 50-200 ppm chlorine. Education was provided on manually sanitizing food contact surfaces. Recommended testing the dish machine every day or every shift to ensure sanitization.
33 - Good Retail Practices
Proper cooling methods used; adequate equipment for temperature control
Inspector Comments: 3-501.15 Cooling Methods (C) Per an employee, left over queso cheese was cooled in the refrigerator in a bain marie wrapped with plastic film at the end of the night. Discussed cooling and cooling methods to facilitate rapid heat loss. Recommended monitoring the cooling process with a properly calibrated and sanitized probe thermometer, using an ice bath, and stirring queso while in the cooling process.
38 - Good Retail Practices
Insects, rodents, & animals not present
Inspector Comments: 6-202.15 Outer Openings, Protected (C) A large gap was present at the bottom of the back door. Discussed ensuing all outer openings are sealed well to prevent the entry of pests.
48 - Good Retail Practices
Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf) Quaternary ammonia test strips were not available to test the concentration of sanitizer used in the three compartment sink behind the bar. Corrective action: Attain ammonia test strips and maintain them at all times to ensure safe chemical concentrations. The inspector provided strips to use until the proper strips are attained. Education was provided on common chemicals used to sanitize food contact surfaces and the testing methods for ensuring proper chemical concentrations.
02/22/2018 Inspection, Follow-Up
02/12/2018 Inspection, Routine
04b - Critical
Sanitation: Mechanical
Inspector Comments: The dish machine did not provide 50-200 ppm chlorine sanitizer residual after the final rinse. Corrective action: Wash, rinse, and sanitize in 3-compartment sink until machine is repaired.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: Soap was not provided at the bar hand sink. Corrective action: Soap provided during inspection.
11c - Non-Critical
Testing Devices: Chemical test kits provided and accessible
Inspector Comments: Sanitizer test strips were not provided on site and employee indicated that he does not regularly use them to check the dish machine.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor behind the bar was soiled.
02/18/2016 Inspection, Routine
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: The ice scoop in the bar area ice bin was stored with the handle in contact with the ice.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The wall next to the reach-in cooler in the water heater closet was not sealed and holes were present in the dry wall.
03/19/2015 Inspection, Follow-Up
02/13/2015 Inspection, Routine
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: The con queso dip with tomatoes and other cooked vegetables was tested at 109°F in a hot holding unit at the bar.
04b - Critical
Sanitation: Mechanical
Inspector Comments: The dish machine final rinse sanitizer was tested below 50 ppm chlorine residual.
12/02/2014 Inspection, Follow-Up
03f - Critical
Food Temperature Control: Food thermometer (probe type)
Inspector Comments: A probe thermometer reading 0-220°F was not provided.
11/18/2014 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An employee rinsed her hands at the 4-compartment sink instead of washing them at the hand sink, then dried them on a common cloth towel.
03f - Critical
Food Temperature Control: Food thermometer (probe type)
Inspector Comments: A food probe thermometer was not available on site.
04b - Critical
Sanitation: Mechanical
Inspector Comments: The dish machine did not provide 50-200 ppm chlorine sanitizer after the final rinse.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: A non-commercial refrigerator was used to store potentially hazardous foods.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: Utensils were stored with the food contact side exposed behind the bar.

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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