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 La Familia Restaurant
Business Name La Familia Restaurant
Address 14440 E 6th Ave
Aurora, CO 80011-8708
Phone 720-524-3411

Inspection Details
05/12/2022 Inspection, Routine
08 - Foodborne Illness Risk Factors
Hands clean & properly washed
Inspector Comments: 2-301.14 When to Wash (P) Employees were observed entering the kitchen and handling food without washing their hands. Corrective Action: Inspector educated staff on when to wash their hands.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) Dishes were stored in the basin of the handsink located in the kitchen area. Corrective Action: Staff removed the items and was reminded that handsink is only to be used to wash hands. 6-301.12 Hand Drying Provision (Pf) There was no paper towel at the handsink in the kitchen. Corrective Action: Staff placed paper towel at the handsink.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) A package of raw chicken was stored above vegetables in the reach in refrigerator. Corrective Action: Staff was educated on food storage and cross contamination. Staff rearranged the chicken based on internal cooking temperatures.
20 - Foodborne Illness Risk Factors
Proper cooling time and temperature
Inspector Comments: 3-501.14 Cooling (P) Cooked beef in the cold top refrigerator was at 75 degrees F. Corrective Action: Staff disposed the item.
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) The following items in the reach in refrigerator and the cold top refrigerator were not date marked; Cooked chicken, tamales, milk, rice and beans, cooked steak, ground beef, and noodles. Corrective Action: Staff will date mark all required items.

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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