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 Zig Zag Smoking Burger Meatball
Business Name Zig Zag Smoking Burger Meatball
Address 9220 E Arapahoe Rd
Greenwood Village, CO 80112-3627
Phone 720-459-7530

Inspection Details
02/05/2020 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) -The facility was unable to provide certification for completion of a certified food protection manager course. Corrective Action: TCHD provided documentation regarding certified food protection manager course options and facility will comply within 90 days.
13 - Foodborne Illness Risk Factors
Food in good condition, safe, & unadulterated
Inspector Comments: 3-101.11 Safe, Unadulterated and Honestly Presented (P) -Several winged insects were present in a bottle of whiskey in the bar area on the burger side of the restaurant. Corrective Action: Staff discarded the remainder of the whiskey.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) -Facility prepared raw ground beef meatballs were stored above raw pork and raw fish in the walk in refrigerator. Corrective Action: Staff moved the ground beef to an approved location based off cooking temperature hierarchy to prevent cross contamination.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (C) -Per staff, in place cutting boards on the cooks line and the milkshake mixing machines in the dessert wait station area are wiped down with sanitizing cloths throughout the day but only washed, rinsed, and sanitized once a day. Corrective Action: Education was provided regarding following a wash, rinse, and sanitize procedure at a 4 hour frequency for food contact surfaces in contact with temperature controlled foods.
19 - Foodborne Illness Risk Factors
Proper reheating procedures for hot holding
Inspector Comments: 3-403.11 Reheating for Hot Holding (P) -Queso, marinara sauce, and green chili were observed reheating in the steam table on the cooks line, measuring between 97°F - 132°F after reheating for approximately an hour. Corrective Action: Staff moved the foods onto the stove and reheated them to above 165°F before placing them back in the steam table and education was provided on proper reheating techniques.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 7-202.12 Conditions of Use (P) -Two cans of pesticide that are not approved for use in restaurants were present in the mop sink area. Corrective Action: Staff discarded the bottles of pesticide and education provided on approved chemicals. 7-201.11 Separation-Storage (P) -Several bottles od chemicals were stored directly next to single service cups on a shelf in the dessert wait station area. Corrective Action: Staff moved the single service cups to an approved location away from all chemicals to prevent contamination. 7-102.11 Common Name-Working Containers (Pf) -A container of powdered chemicals and a chemical spray bottle were unlabeled as to their contents in the dry storage area across from the office. Corrective Action: Staff identified and labeled the containers of chemicals.
35 - Good Retail Practices
Approved thawing methods used
Inspector Comments: 3-501.13 Thawing (C) -Frozen fries and tater tots were observed thawing in large containers at room temperature next to the fryers on the cooks line.
37 - Good Retail Practices
Food properly labeled; original container
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C) -Several squeeze bottles containing food were not labeled as to their contents on the cooks line.
38 - Good Retail Practices
Insects, rodents, & animals not present
Inspector Comments: 6-202.15 Outer Openings, Protected (C) -The facility outer opening leading to the dumpster enclosure area had a gap greater than 1/4 inch and was not maintained for pest entry.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) -Several utensils were stored in a container of water measuring 61°F next to the grill on the cooks line. A scoop without a handle was stored in a container of ready to eat candied walnuts used for desserts in the wait station area.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C) -Dishes were stacked wet on the shelf above the three compartment sink.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-501.12 Cutting Surfaces (C) -The in place large cutting boards on the cooks line were heavily grooved and the corners were chipped and in disrepair.
05/30/2019 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) -The facility was unable to provide certification for completion of a certified food protection manager course. Corrective Action: TCHD provided documentation regarding certified food protection manager course options and facility will comply within 90 days.
06 - Foodborne Illness Risk Factors
Proper eating, tasting, drinking, or tobacco use
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C) -Several unapproved employee beverages were located throughout the kitchen above consumer food and clean equipment, including in the walk in refrigerator, the bar area of the burger side of the facility, and on the exposition line. Corrective Action: Staff moved the employee beverages to approved locations and education was provided regarding approved beverage container types.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.12 Hand Drying Provision (Pf) -Paper towels were not provided at the hand sink across from the tall upright warming unit on the cooks line. Corrective Action: Staff placed paper towels at the hand sink. 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) -Ice was observed in the basin of the hand sink in the wait station on the burger side of the facility. A strainer was observed in the basin of the hand sink in the bar area of the meatball side of the facility. Corrective Action: Staff removed the strainer and education was provided regarding hand sinks being used for hand washing only.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) -Boxes of raw ground beef were stored above ready to eat cheese in the walk in refrigerator. Unwrapped raw ground beef burgers were stored in the same pan as whole intact steaks in a cold holding drawer below the grill on the cooks line. Corrective Action: Staff rearranged the food in the walk in refrigerator so all raw animal products are located below all ready to eat foods. Staff moved the raw ground beef and the whole intact steaks into separate containers within the cold holding drawer.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: 3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) -A container of facility prepared cheddar broccoli soup and a container of facility prepared green chili in the walk in refrigerator exceeded 7 days per the date mark label on the container. Corrective Action: Staff discarded the soup and the green chili and education was provided regarding time and temperature combination for foods. requiring date mark labeling.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf) -A chemical spray bottle was not labeled as to its contents in a bucket located below the dish machine drain board. Corrective Action: Staff identified the chemical and labeled the bottle. 7-201.11 Separation-Storage (P) -A chemical spray bottle was observed on a shelf above single service articles on the dry storage racks across from the soda boxes in the kitchen area. Several chemicals were stored on the top shelf of the dry storage rack located across from the employee break area above consumer food items. Corrective Action: Staff moved all chemicals to an approved location away from single service articles and food.
37 - Good Retail Practices
Food properly labeled; original container
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C) -Several squeeze bottles containing food were not labeled as to their contents on the cooks line.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) -Several wet wiping clothes were not stored in a sanitizer solution throughout the kitchen and in both bar areas.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C) -Dishes were stacked wet on the shelf above the three compartment sink.
02/13/2019 Inspection, Follow-Up
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: Repeat Violation - 2-102.12 (A) Certified Food Protection Manager (C) - The facility was unable to provide certification for completion of a certified food protection manager course. Facility will comply with 90 days.
01/25/2019 Inspection, Follow-Up
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: Repeat Violation - 2-102.12 (A) Certified Food Protection Manager (C) - The facility was unable to provide certification for completion of a certified food protection manager course. Facility will comply within 30 days.
48 - Good Retail Practices
Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments: Repeat Violation - 4-302.14 Sanitizing Solutions, Testing Devices (Pf) - Test strips were not available at the facility for the sanitizing solution. Follow-up required.
01/15/2019 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) - The facility was unable to provide certification for completion of a certified food protection manager course. Facility will comply within 30 days.
05 - Foodborne Illness Risk Factors
Procedures for responding to vomiting and diarrheal events
Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf) - The facility did not have a procedure for vomit or diarrheal clean up. TCHD will provide the appropriate paper work for clean up.
06 - Foodborne Illness Risk Factors
Proper eating, tasting, drinking, or tobacco use
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C) - An employee beverage was observed on a shelf above clean dishes in the ware washing area. The employee beverage was moved to an approved location. Several unapproved employee beverages were observed in the locker room area. Approved beverage containers were discussed with staff.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.14 Handwashing Signage (C) - Hand sinks throughout the kitchen, the bar areas, and the server stations did not have proper signage. Staff will place a sign at each of the hand sinks.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) - Raw beef was stored above ready to eat tortillas in the walk in refrigerator. Raw ground beef was stored above cheese in the walk in refrigerator. The raw beef was moved to the same rack as other beef products and the cheese was moved away from the ground beef to the dairy and cheese rack.
20 - Foodborne Illness Risk Factors
Proper cooling time and temperature
Inspector Comments: 3-501.14 Cooling (P) - A container of green chili measured 49°F in the walk in refrigerator after cooling for 2 days. The green chili was discarded.
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) - Cooked peppers measured 45°F in the cold top refrigerator across from the grill. Pickled onions measured 73°F on the counter in the bar area on the burger side of the restaurant. The cooked peppers were moved to the reach in refrigerator to cool and the pickled onions were discarded.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) - Several opened containers of milk were not date marked in the walk in refrigerator and in the bar areas on the burger side and the meatball side of the restaurant. Staff will properly date mark all containers of milk with the date opened.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf) - A chemical spray bottle was not labeled as to its contents in the dry storage area. The chemical bottle was discarded. 7-201.11 Separation-Storage (P) - Two containers of chemicals were stored next to jars that hold food in the lower cabinet in the bar area on the burger side of the restaurant. The chemicals were moved to an approved location. 7-202.12 Conditions of Use (Pf) - Several cans of unapproved pesticide were stored next to the mop sink. The cans of pesticide were discarded.
33 - Good Retail Practices
Proper cooling methods used; adequate equipment for temperature control
Inspector Comments: 3-501.15 Cooling Methods (C) - Cooked mushroom sauce and cooked beans were being cooled in deep plastic containers in the walk in refrigerator. The foods were moved to shallow metal pans and placed on a speed rack in the walk in refrigerator. Discussed with staff proper cooling methods and techniques.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) - Tongs were stored hanging from the oven handle on the cook line.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C) - Dishes were stacked wet on the shelf above the three compartment sink.
45 - Good Retail Practices
Single-use / single-service articles: properly stored & used
Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C) - coffee filters were stored unprotected from contamination on top of the coffee machine in the wait station area next to the kitchen.
48 - Good Retail Practices
Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf) - Test strips were not available at the facility for the sanitizing solution.
54 - Good Retail Practices
Garbage & refuse properly disposed; facilities maintained
Inspector Comments: 5-501.113 Covering Receptacles (C) - The lid on the dumpster was open.
09/24/2018 Inspection, Follow-Up
09/17/2018 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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