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 La Changada
Business Name La Changada
Address 8923 Washington St
Thornton, CO 80229-4536
Phone 720-400-4411

Inspection Details
04/03/2020 Inspection, Education
05/15/2019 Inspection, Follow-Up
05/08/2019 Inspection, Routine
08 - Foodborne Illness Risk Factors
Hands clean & properly washed
Inspector Comments: 2-301.15 Where to Wash (Pf) An employee washed her hands in the three-compartment sink.
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) The kitchen hand sink was not functioning. 6-301.14 Handwashing Signage (C) The kitchen and bathroom hand sinks did not have signs that told employees to wash their hands.
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 concentration of chlorine in the three-compartment sink during manual dish washing was less than 50 ppm, and the temperature of sanitizer water (65°F) was less than 75°F.
35 - Good Retail Practices
Approved thawing methods used
Inspector Comments: 3-501.13 Thawing (C) Shrimp (57°F) thawing in the three-compartment sink were not thawed under cold running water.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) The concentration of chlorine in the sanitizer bucket was less than 50 ppm. The wiping cloths were not stored in sanitizer solution between uses.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: 4-904.14 Rinsing Equipment and Utensils after Cleaning and Sanitizing (C) The person in charge stated that dishes were rinsed after sanitizing.
48 - Good Retail Practices
Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf) The restaurant did not have chlorine sanitizer test strips. 4-501.19 Manual Warewashing Equipment, Wash Solution Temperature (Pf) The temperature of wash water (100°F) in the three-compartment sink was less than 110°F.
53 - Good Retail Practices
Toilet facilities: properly constructed, supplied, & cleaned
Inspector Comments: 6-202.14 Toilet Rooms, Enclosed (C) The bathroom door was not self-closing.
05/12/2017 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: A liquid bottle was stored submerged in the ice bin where the ice is used for customer consumption.
09a - Non-Critical
Food Labeling, Food Protection: Original container, properly labeled
Inspector Comments: A liquid bottle in the ice bin was unlabeled as to its contents.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: The handle to the ice scoop in the ice bin was in direct contact with the ice.
11a - Non-Critical
Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer
Inspector Comments: A thermometer was not provided to the topping area reach-in cooler.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The base coving in the restroom was in disrepair.
05/27/2015 Inspection, Routine
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Boxes of food were stored on the floor near the dry storage rack.
11a - Non-Critical
Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer
Inspector Comments: A thermometer was not provided to the cold-top cooler.
11c - Non-Critical
Testing Devices: Chemical test kits provided and accessible
Inspector Comments: Sanitizer testing strips were not provided to the establishment.
13b - Non-Critical
Utensils, Single-Service Articles: Single service articles stored, used
Inspector Comments: Single service containers were stored with food contact surfaces exposed to contamination.
03/25/2015 Inspection, Follow-Up
03/17/2015 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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