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 Old Chicago 104
Business Name Old Chicago 104
Address 1489 Park Central Dr
Highlands Ranch, CO 80129-6685
Phone 720-449-8588

Inspection Details
01/31/2022 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 5-202.12 Handwashing Sinks, Installation (Pf) Hot water (81°F) of at least 100°F was not available at the hand sink in the women's restroom. Hot water (82°F) of at least 100°F was not available at the hand sink in the men's restroom. Corrective action: Discussed having the hand sinks serviced so that hot water of at least 100°F is always available with the person in charge.
13 - Foodborne Illness Risk Factors
Food in good condition, safe, & unadulterated
Inspector Comments: 3-202.15 Package Integrity (Pf) A dented can of pineapple and a dented can of black beans were stored with wholesome cans on the dry storage shelf. Corrective action: Discussed dented can policy with the person in charge. The cans were moved to the dented can area.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) Utensils were stored in stagnant water (127°F) below 135°F along the cook line.
48 - Good Retail Practices
Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf) Chlorine test strips were not available to measure the sanitizer concentration in the bar area. Corrective action: Discussed purchasing test strips with the person in charge. 4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing (Pf) High temperature test strips or a high temperature measuring device were not available to measure the sanitizing cycle of the dish machine. Corrective action: Discussed purchasing test strips with the person in charge. Inspector provided test strips for reference.
02/09/2021 Inspection, Routine

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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