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 Arbys 5010045
Business Name Arbys 5010045
Address 2260 S Parker Rd
Denver, CO 80231-3481
Phone 303-750-0074

Inspection Details
10/05/2022 Inspection, Routine
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf) The food contact surface of the soda machine next to the service window was soiled. Corrective Action: Staff will continue to wash, rinse and sanitize all surfaces daily.
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) Ranch (46-47 degrees F) and whipped cream (47 degrees F) in a food pan over ice stored on a shelf by the service window measured above 41 degrees F. Corrective Action: Manager placed the items in an ice bath.
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: 6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C) The air vents in the kitchen were soiled.
04/01/2020 Inspection, Education
11/06/2019 Inspection, Routine
08 - Foodborne Illness Risk Factors
Hands clean & properly washed
Inspector Comments: An employee was observed handling a cellphone and returned to food preparation without first washing their hands and changing gloves. An employee was observed cleaning and then returning to food preparation without washing their hands and changing gloves. (Priority) Corrective Action: Education on hand washing provided.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: Per an employee, cutting boards and utensils are not washed, rinsed, and sanitized every 4 hours. (Priority) Corrective Action: Educated employees on frequency of cleaning.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: A spray bottle of disinfectant was stored beside sauce packets on the front line. (Priority) Corrective Action: The bottle was moved to an approved location.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: A torn door gasket was observed on the cold top reach in refrigerator beside the ovens. (Core)
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: A drainage hose was missing on the back flow device on the tea machine. (Core)
12/11/2018 Inspection, Routine
06b - Critical, Food Borne Illness Risk
Hand Washing: Accessible
Inspector Comments: A cutting board was observed blocking the basin of the front hand sink making it unusable. Corrective actions: Inspector had the manager remove the cutting board from the basin hand sink.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: Soap and paper towels were not available at the front service hand sink. Corrective actions: Management restocked the front service hand sink with soap and paper towels.

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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