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 Jays Grille and Bar
Business Name Jays Grille and Bar
Address 7820 Washington St
Denver, CO 80229-6250
Phone 303-288-5297

Inspection Details
06/29/2022 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) The facility could not provide a certified food protection manager certificate.
09 - Foodborne Illness Risk Factors
No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed
Inspector Comments: An employee was observed cutting tomatoes without the use of gloves. An employee was observed placing cheese into a single-use tray for a customer with their bare hands. Corrective Action: The inspector educated the person in charge that gloves must always be used when handling ready-to-eat foods without another type of barrier/utensil.
13 - Foodborne Illness Risk Factors
Food in good condition, safe, & unadulterated
Inspector Comments: 3-101.11 Safe, Unadulterated and Honestly Presented (P) A container of broccoli on the speed rack in the walk-in refrigerator was moldy. Corrective Action: The broccoli was discarded (see voluntary condemnation).
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 at the dish machine after the final rinse measured less than 50 ppm. Corrective Action: The person in charge called to have the machine serviced. The 3-compartment sink was setup to allow for manual warewashing.
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) Bean sprouts (53°F) and blue cheese crumbles (53°F) in the two-door cold-top refrigerator measured greater than 41°F. Corrective Action: The inspector educated the person in charge to cover all gaps and ensure food items are fully seated in the cold-top. They were also advised to ensure the lid stays closed when not in use. Following these adjustments, the above items rapidly cooled.
48 - Good Retail Practices
Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf) The facility did not have chlorine test strips for their dish machine. Corrective Action: The person in charge had an order placed for test strips.

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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