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 Yak and Yeti Restaurant
Business Name Yak and Yeti Restaurant
Address 14312 Lincoln St
Thornton, CO 80023-9243
Phone 303-452-3724

Inspection Details
01/26/2022 Inspection, Routine
06 - Foodborne Illness Risk Factors
Proper eating, tasting, drinking, or tobacco use
Inspector Comments: An employee in the kitchen was observed drinking coffee from an open beverage container. Corrective Action: The inspector educated the employee on having a designated area for eating and drinking to prevent contamination.
08 - Foodborne Illness Risk Factors
Hands clean & properly washed
Inspector Comments: Employees did not wash their hands during food preparation as often as necessary to remove contamination and to prevent cross-contamination when switching tasks. Employees were not washing their hands while switching from raw food to ready-to-eat food. Employees were not washing their hands prior to wearing gloves to work with ready-to-eat food. Corrective Action: Education was provided regarding proper hand washing times.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: The front kitchen hand sink was slow to drain. The bar hand sink did not have a sign that told employees to wash their hands. Corrective Action: Hand washing stickers were left on-site.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: An employee was observed washing their hands with his gloves on. On several occasions, employees did not change their single-use gloves during task change. A kitchen employee continued to work with soiled gloves while preparing ready-to-eat foods. Corrective Action: Proper glove usage was discussed with employees.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: Four containers of mango lassi in the bar reach-in refrigerator were not date marked. Corrective action: The inspector reviewed date-marking requirements with the person in charge.
33 - Good Retail Practices
Proper cooling methods used; adequate equipment for temperature control
Inspector Comments: Chunks of chicken breast were cooled in a large stainless steel pan at room temperature in the kitchen.
35 - Good Retail Practices
Approved thawing methods used
Inspector Comments: Two bags of frozen chicken were improperly thawed at room temperature on a rack outside of the walk-in refrigerator.
39 - Good Retail Practices
Contamination prevented during food preparation, storage & display
Inspector Comments: Multiple buckets of food in the walk-in refrigerator were not stored at least 6" off the floor.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: Dishes were stacked wet and nested on the dish rack near the three compartment sink.

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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