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 Daegee BBQ Restaurant
Business Name Daegee BBQ
Address 1910 S Havana St
Aurora, CO 80014-4748
Phone 303-873-6800

Inspection Details
03/31/2020 Inspection, Education
12/21/2018 Inspection, Critical Item
03a - Critical, Food Borne Illness Risk
Food Temperature Control: Rapidly cool foods to 41°f or less
Inspector Comments: Cooked rice located in the cold top refrigerator next to the reach in freezer in the back kitchen area was 48-49°F after cooling tightly covered for more than 6 hours. Corrective action: An employee discard the improperly cooled rice and the inspector educated the kitchen employee on how to cool items properly.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: A spray bottle of de-greaser located in the bar area was unlabeled as to its contents. Corrective action: An employee labeled the spray bottle as to its contents.
06/11/2018 Inspection, Follow-Up
05/31/2018 Inspection, Follow-Up
05/21/2018 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: Items were stored in the basin of the hand sink next to the cook line. Corrective action: Manager removed the items.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An employee beverage was stored on next to the beer tap area. Corrective action: Manager moved the beverage.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Cooked meat in the hot holding unit measured at 105°F. Corrective action: Manager rapidly reheated the meat.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: The following items measured above 41°F in the cold hold unit next to the reach in freezer: raw chicken (50°F), raw pork (51°F). Corrective action: Manager rapidly cooled the items. Follow up required to monitor compliance.
04b - Critical
Sanitation: Mechanical
Inspector Comments: The dish machine measured less than 50ppm chlorine residual on the final rinse cycle. Corrective action: Follow up required.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: A chemical spray bottle was unlabeled as to its contents on the table next to the cook line. Corrective action: Manager labeled the bottle.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The bar are cold top had a torn door gasket.
12d - Non-Critical
Cleaning Of Equipment & Utensils: Wiping cloths
Inspector Comments: Wiping cloths not in use were stored outside of sanitizing solution throughout the kitchen.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: Customer plates were stored with the food contact surface facing up above the bar area cold top refrigerator.
12/28/2017 Inspection, Follow-Up
12/20/2017 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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