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 Bibimbap and Naked Grill 153
Business Name Bibimbap and Naked Grill 153
Address 10639 E Briarwood Ave
Centennial, CO 80112-3898
Phone 303-669-0713

Inspection Details
01/14/2022 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) Certified Food Protection Manger Certification was not available for review at the time of inspection.
08 - Foodborne Illness Risk Factors
Hands clean & properly washed
Inspector Comments: 3-301.11 Preventing Contamination from Hands (P) Employee was observed handling dirty dishes and proceeded to handle food items without washing hands between task change. Corrective Action: Manager informed employee to was their hands between task.
09 - Foodborne Illness Risk Factors
No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed
Inspector Comments: 3-301.11 Preventing Contamination from Hands (P) Employee was observed bare handing ready to eat food items. Corrective Action: Education was provided on bare had contact with food.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C) Raw beef and pork were stored above cut lettuce in the reach in refrigerator in the preparation area. Corrective Action: Manager rearranged food items in the refrigerator based on internal cooking temperatures.
35 - Good Retail Practices
Approved thawing methods used
Inspector Comments: 3-501.13 Thawing (C) Marinated beef was observed thawing at room temperature on the preparation table. Corrective Action: Manager moved marinated beef to the refrigerator for thawing.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) Tongs, knife and spoon were stored in cold standing water.
46 - Good Retail Practices
Gloves used properly
Inspector Comments: 3-304.15(A) Gloves, Use Limitation (P) Employees were observed storing and reusing previously used gloves. Corrective Action: Manager advised employee to discard gloves after each use.
12/09/2019 Inspection, Follow-Up
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: Repeat Violation - 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) - All food in the facility were not date mark labeled, including cooked noodles, cooked rice, and cut cabbage. Corrective Action: TCHD and staff walked through and date mark labeled food items. Education was provided on which specific foods require date marking and staff will continue to date mark label.
11/27/2019 Inspection, Follow-Up
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: Repeat Violation - 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) - Cooked chicken measured 46°F on the counter next to the fryers on the cooks line. Corrective Action: Staff moved the food to the reach in refrigerator to cool and discussed storing in refrigeration when not actively being used.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: Repeat Violation - 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) - All foods within the facility were not date mark labeled, including cooked noodles, kimche, cooked chicken, cooked sprouts, and cooked beef.
33 - Good Retail Practices
Proper cooling methods used; adequate equipment for temperature control
Inspector Comments: Repeat Violation - 3-50115 Cooling Methods (Pf) - Cooked beef was cooling on top of the cold top refrigerator next to the microwaves. Corrective Action: Staff moved the beef to the reach in refrigerator uncovered to rapidly cool.
11/12/2019 Inspection, Follow-Up
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: Repeat Violation - 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) - A container of raw beef was stored above an open container of sauce in the tall upright reach in refrigerator in the back kitchen area. Corrective Action: The beef was moved to an approved location below and separated from all ready to eat foods to prevent cross contamination. 3-304.15(A) Gloves, Use Limitation (P) - Multiple single service gloves were stored in multiple containers of food and were being re-used for more than one task. Corrective Action: Staff discarded the used gloves and education was provided regarding using single service gloves only one. 3-304.11 Food Contact with Equipment, Utensils, and Linens (P) - Cabbage was stored in a container near the dry storage room and was in direct contact with a floor mat that was not cleaned and sanitized. Corrective Action: Staff removed the mat from the container.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: Repeat Violation - 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) - A container of cut cabbage measured 66°F on the counter next to the cold top refrigerator across from the grill. Corrective Action: Staff moved the cabbage into the cold top reach in refrigerator below to rapidly cool. -Per staff, kimche purchased from a store measured 49°F - 53°F in the open air cooler near the cash register. Corrective Action: Staff discarded the kimche.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: Repeat Violation - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) - Cooked rice and cooked sprouts were not date mark labeled in refrigeration units throughout the kitchen. Corrective Action: Staff will date mark label all required food items.
25 - Foodborne Illness Risk Factors
Consumer advisory provided for raw/undercooked food
Inspector Comments: Repeat Violation - 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf) - Sashimi is offered on the menu which lacked a consumer advisory with a reminder and a disclosure statement. Corrective Action: Staff added a consumer advisory to the menu at the time of the inspection.
33 - Good Retail Practices
Proper cooling methods used; adequate equipment for temperature control
Inspector Comments: Repeat Violation - 3-501.15 Cooling Methods (Pf) - Two containers of cooked chicken measured 74°F - 77°F and a container of cooked sprouts measured 56°F and were cooling while stacked and covered in the cold top reach in refrigerator next to the microwaves. Corrective Action: Staff uncovered the food items and education provided regarding proper cooling methods.
10/31/2019 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) -The facility was unable to provide certification for completion of a certified food protection manager course. Corrective Action: TCHD provided documentation regarding certified food protection manager course options and facility will comply within 90 days.
08 - Foodborne Illness Risk Factors
Hands clean & properly washed
Inspector Comments: 2-301.14 When to Wash (P) -An employee as observed donning gloves and preparing food without first washing their hands. Corrective Action: Education was provided regarding proper hand washing times.
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 kitchen did not have proper signage. Corrective Action: Staff placed a sign at each of the hand sinks.
14 - Foodborne Illness Risk Factors
Required records available: shellstock tags, parasite destruction
Inspector Comments: 3-402.12 Records, Creation, & Retention (Pf) -Evidence of parasite destruction was not available for sea food items on the menu that are served raw or undercooked. Corrective Action: Staff will obtain a letter for parasite destruction from their supplier and will provide to TCHD.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) -A container of raw beef was stored above ready to eat food in the tall upright reach in refrigerator in the back kitchen area. Corrective Action: The beef was moved to an approved location below and separated from all ready to eat foods to prevent cross contamination. 3-304.15(A) Gloves, Use Limitation (P) -Single service gloves were stored in multiple containers of food and were being re-used for more than one task. Corrective Action: Education was provided regarding using single service gloves one time then disposing them, and staff discarded all gloves currently in food containers. 3-304.11 Food Contact with Equipment, Utensils, and Linens (P) -Cabbage was stored in a container near the dry storage room and was in direct contact with a floor mat that cannot be cleaned and sanitized. Corrective Action: Staff removed the mat from the container and education was provided regarding preventing contamination of food items.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf) -The food slicer and surrounding area in the back kitchen across from the three compartment sink was heavily soiled and not clean to sight and tough. Corrective Action: Education was provided regarding proper cleaning methods and frequencies for food contact surfaces and staff will clean and sanitize the food slicer.
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) -The following food items measured greater than 41°F while double panned in the cold top refrigerator next to the microwave: Cooked beef (55°F), cooked spinach (44°F), spam (47°F), and cooked carrots (44°F). Corrective Action: Staff discarded the food items and education was provided regarding double panning. -A container of cut cabbage measured 68°F on the counter next to the cold top refrigerator across from the grill. Corrective Action: Staff moved the cabbage into the cold top reach in refrigerator below and education was provided regarding what food items are temperature controlled for safety. -Facility prepared kimche measured 48°F - 50°F in portioned containers in the open are cooler near the cash register. Corrective Action: Staff moved the kimche to another reach in cooler to rapidly cool and decided to discontinuing making kimche in the facility.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) -All food items in the facility were not date mark labeled in refrigeration units throughout the kitchen, including cooked spinach, cooked beef, and cooked noodles. Corrective Action: TCHD provided guidance on date mark labeling and staff will date mark all required food items.
25 - Foodborne Illness Risk Factors
Consumer advisory provided for raw/undercooked food
Inspector Comments: 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf) -Sashimi is offered on the menu which lacked a consumer advisory with a reminder and a disclosure statement. Corrective Action: TCHD provided a consumer advisory handout with an example and staff will update the menu.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf) -2 chemical spray bottles were unlabeled as to their contents below the three compartment sink in the back kitchen area. Corrective Action: Staff identified the chemicals and labeled the spray bottles.
33 - Good Retail Practices
Proper cooling methods used; adequate equipment for temperature control
Inspector Comments: 3-501.15 Cooling Methods (Pf) -Two containers of cooked chicken measured 100°F and were cooling while stacked and covered in the cold top reach in refrigerator next to the microwaves. Corrective Action: Staff uncovered the food items and moved them to the tall upright reach in freezer to rapidly cool and education was provided regarding proper cooling methods and time parameters.
37 - Good Retail Practices
Food properly labeled; original container
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C) -Multiple squeeze bottles containing food were not labeled as to their contents on the cooks line.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) -A knife was stored in a container of room temperature water next to the cold top refrigerator next to the microwaves. Utensils were stored in room temperature water next to the rice cooker on the cooks line by the cash register.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: 4-904.11 Kitchenware and Tableware-Preventing Contamination (C) -Unwrapped single service silverware and single service bowls/plates were stored with the food contact surface face up and exposed to contamination on the counter in the consumer self service area. 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) -Clean dishes/pots were stored directly on the floor next to the grill on the cooks line.
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) -Multiple single use food containers were being reused to store various food products in the tall upright reach in refrigerator in the back kitchen area.
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 base of the tall upright reach in freezer and refrigerator in the back kitchen area were heavily soiled with food debris/residue. Multiple storage racks holding clean dishes/utensils and food products were soiled.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: 5-205.15 System Maintained in Good Repair (C) -The pipe under the preparation sink in the back kitchen area was leaking grey water into a container.
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: 4-301.14 Ventilation Hood Systems, Adequacy (C) -A hot plate was present on a counter next to the cold top refrigerator on the cooks line without a ventilation hood and per staff is utilized to occasionally cook animal products.
09/14/2018 Inspection, Routine
02b - Critical
Personnel: Wounds properly covered
Inspector Comments: An employee was observed handling food with a wound on their finger with one barrier protecting the food and clean equipment. The employee washed their hands and provided two barriers prior to handling food.
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee was observed touching their face and failed to wash their hands prior to handling food. An employee was observed rinsing their gloved hands in the cook line hand sink. Hand washing was discussed with the employees and a handout was provided.
03a - Critical, Food Borne Illness Risk
Food Temperature Control: Rapidly cool foods to 41°f or less
Inspector Comments: Cooked noodles measured 100°F after cooling for over 2 hours. The manager stated the noodles reached 200°F when originally prepared and the noodles were reheated to 165°F and cooling was discussed with the employees and a handout was provided.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Cooked rice, cut cabbage, shredded cheese, cooked noodles, and raw shelled eggs measured 62°F to 74°F out of refrigeration on the cook line. The items were moved to the cooler and cold holding temperatures were discussed with the employees.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: A chemical spray bottle was not labeled as to its contents on the cook line. The manager labeled the bottle.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Raw chicken was observed thawing on the food preparation sink. Cooked chicken measured 73°F in a deep container in the cold top cooler on the cook line after cooling for under 2 hours.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: Food was stored in direct contact with non-food grade containers throughout the kitchen.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The slicer on the cook line was soiled.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The interior and exterior of the tall reach in cooler and freezer was soiled. The area under the grill was soiled. The exterior of the fryer was soiled.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Several dishes across from the three compartment sink were stacked wet.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: Utensils were stored in 74°F water to the left of the cook line hand sink.
13b - Non-Critical
Utensils, Single-Service Articles: Single service articles stored, used
Inspector Comments: The single service utensils in the beverage area were stored with their food contact surfaces facing up.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The cook line hand sink and the three compartment sink faucets were leaking. The caulking to the left of the warewash area hand sink was in disrepair.
09/26/2017 Inspection, Routine
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An employee beverage was stored in the tall reach-in refrigerator located to the left of the preparation sink above customer foods.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: Spray bottles stored near the mop sink were not labeled as to their contents.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: A strainer full of cooked noodles and vegetables was observed in the preparation sink above thawing raw pork and noodles were going to be marinated and cooked again.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: Food was stored in direct contact with non-food grade containers / non-NSF approved containers in the reach-in refrigerator in the back.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The interior of the reach-in refrigerator and the reach-in freezer were soiled with food residue.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The exterior handles of various equipment was soiled with food residue.
12d - Non-Critical
Cleaning Of Equipment & Utensils: Wiping cloths
Inspector Comments: Quaternary ammonia stored near the mop sink measured less than 200ppm residual.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The wall across from the reach-in freezer in the back was soiled with food residue. The wall behind the preparation table was soiled with food residue.
09/28/2016 Inspection, Critical Item
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee in the kitchen was observed donning gloves without washing their hands.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: Open employee beverages were stored next to single use gloves next to the register.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: A container of cut cabbage in the back room was 60°F. A container of sprouts in the cold top refrigerator across from the grill was 47°F. Raw shell eggs stored in the open air reach-in refrigerator were 50°F.
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: A spray gun was stored downstream of the atmospheric vacuum breaker on the mopsink faucet.
03/24/2016 Inspection, Routine
03a - Critical, Food Borne Illness Risk
Food Temperature Control: Rapidly cool foods to 41°f or less
Inspector Comments: A container of cooked chicken cooling for more than 2 hours was 76°F.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: A container of cooked sprouts and cooked carrots were 66-67°F.
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: All of the faucets throughout the kitchen did not reach at least 100°F for hot water.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: The warewashing area handsink lacked paper towels.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The interiors of the microwaves and refrigerator units were soiled with food debris.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The grill hood and all grill equipment were soiled with grease. The exterior of the hot holding unit was soiled with food debris.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor sink for the soda machine was soiled with food debris.
14i - Non-Critical
Physical Facilities: Restroom facilities
Inspector Comments: Toilet paper was stored outside of the dispensers in the restrooms.
12/31/2015 Inspection, Follow-Up
12/30/2015 Inspection, Critical Item
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: Employee beverages were stored above soda in the register area.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Shredded lettuce was 45°F in the cold top refrigerator.
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: The handsinks and three-compartment sink did not have at least 100°F and 110°F minimum hot water.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: Chemical wipes were stored next to customer food and above the back prep table.
09/03/2015 Inspection, Follow-Up
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee in the grill was observed donning gloves without washing their hands.
08/26/2015 Inspection, Routine
01c - Critical, Food Borne Illness Risk
Food Source: Cross-contamination
Inspector Comments: Raw beef was stored above carrots in the upright reach-in refrigerator.
01f - Critical
Food Source: Consumer advisory (7/1/13)
Inspector Comments: A consumer advisory was not provided for the raw fish dish and menu items that can container undercooked eggs.
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee was observed returning to work after eating and handling food without first washing their hands.
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: A scrub pad was stored in the basin of the back room handsink.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: Employee beverages were stored above single use food containers in the register area.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Cooked brown rice in the back room was 101°F.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Cooked rice and shredded lettuce in the grill area were 71°F and 51°F.
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: The register handsink lacked cold water.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: Butane was stored next to single use food containers in the register area.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: A chemical spray bottle in the register area was unlabeled.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: A bag of carrots was stored on the floor in the register area
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The interior of the microwave was soiled with food debris.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The grill hood was soiled with grease.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: Several utensils in the grill area were stored in standing water.
13b - Non-Critical
Utensils, Single-Service Articles: Single service articles stored, used
Inspector Comments: A bag of single use chopsticks were stored on the register area floor.
14e - Non-Critical
Physical Facilities: Ventilation
Inspector Comments: A flat grill was stored outside of the grill ventilation hood.
15b - Non-Critical
Other Operations: Linen properly stored
Inspector Comments: The toilet paper for the men's and women's restroom were stored outside of the dispensers.
04/08/2015 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.

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