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 Urban Burma
Business Name Urban Burma
Address 10180 E Colfax Ave
Aurora, CO 80010-5039
Phone 626-628-5430

Inspection Details
04/06/2022 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: The facility could not provide a Certified Food Protection Manager certificate.
20 - Foodborne Illness Risk Factors
Proper cooling time and temperature
Inspector Comments: Curry base (115-133°F) and fried tofu (62°F) left on the front counter was not effectively cooling from 135°F-70°F within two hours nor from 70°F to 41°F within four hours. Corrective Action: The above items were moved to the refrigerator and left with their covers off so they may rapidly cool.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: Shredded cabbage (50°F) and cooked noodles (46°F) in large plastic containers in the cold-top reach-in refrigerator measured greater than 41°F. Corrective Action: The lids on the containers were opened to allow the contents to cool rapidly.
03/29/2022 Inspection, Routine
01 - Foodborne Illness Risk Factors
Person in charge present, demonstrates knowledge, and performs duties
Inspector Comments: The person in charge did not ensure the following food safety measures were followed: adequate handwashing, appropriate holding temperatures are being maintained, proper sanitizing of multi-use food contact surfaces, and prevention of bare hand contact with ready to eat foods.
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: The facility could not provide a Certified Food Protection Manager certificate.
08 - Foodborne Illness Risk Factors
Hands clean & properly washed
Inspector Comments: An employee was observed conducting food preparation after completing warewashing without washing their hands in-between. Corrective Action: The inspector educated the person in charge regarding when handwashing is required, such as when switching tasks.
09 - Foodborne Illness Risk Factors
No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed
Inspector Comments: An employee was observed grabbing cooked samosas with their bare hands to place them on a plate. An employee was observed grabbing mint with their bare hands and placing it into a drink for consumption. An employee was observed grabbing fried noodles with their bare hands. Corrective Action: The inspector educated the person in charge regarding prevention of bare hand contact with ready to eat foods.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: An employee with a single gloved hand was observed delivering food to customers in the dining area multiple times and then proceeding to grab cabbage and assemble a salad without changing their glove. Corrective Action: The inspector educated the person in charge regarding when gloves should be changed.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: Several employees were observed washing and rinsing food contact surfaces without sanitizing. Corrective Action: The inspector educated the person in charge that all food contact equipment, dishes, and utensils must be sanitized before reuse after washing and rinsing.
21 - Foodborne Illness Risk Factors
Proper hot holding temperatures
Inspector Comments: Stew (110°F) in a ceramic bowl right of the cook line measured less than 135°F. Corrective Action: The stew was rapidly reheated in the microwave.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: Cooked noodles (71°F) iin a stainless steel container at the food prep sink, cooked noodles (68°F) in a plastic container with a red lid stored left of the cold-top refrigerator, shredded cabbage (60°F) in a plastic container, boiled eggs (48°F) and cut tomatoes (46°F) in the cold-top refrigerator, dried onions (68°F), and fermented soybeans (58°F) in a plastic container on top of the cold-top refrigerator measured greater than 41°F. Corrective Action: The dried onions were discarded. The remaining items were placed into refrigeration to allow them to rapidly cool.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: Date marking was not in use where needed throughout the facility. Corrective Action: The inspector educated the person in charge regarding date marking.
36 - Good Retail Practices
Thermometer provided & accurate
Inspector Comments: The facility did not have a food probe thermometer. Corrective Action: The inspector provided the person in charge with a food probe thermometer.
04/22/2020 Inspection, Education
05/01/2019 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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