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 ED Care
Business Name ED Care
Address 4100 E Mississippi Ave
Denver, CO 80246-3057
Phone 720-889-4206

Inspection Details
06/30/2021 Inspection, Routine
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) Ready to eat dairy milk, soy milk, and ground turkey were not marked with a discard date in the refrigerator in the kitchen. Staff marked the items and will date mark all items meeting date marking criteria.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) Ceiling tiles were soiled with dust above the oven in the kitchen.
03/08/2019 Inspection, Routine
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: 6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C) - Ventilation inlet/outlet ducts located on the ceiling were soiled with dust.
03/28/2018 Inspection, Routine
03a - Critical, Food Borne Illness Risk
Food Temperature Control: Rapidly cool foods to 41°f or less
Inspector Comments: A blender on the prep table near the hand sink contained a liquid that measured 101°F that was not actively being prepared or stamped with a discard time.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: Paper towels were not provided to the kitchen hand sink.
03/20/2017 Inspection, Routine
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Diced tomatoes and spinach not being actively prepared were 57°F sitting out at room temperature.

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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