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 Kellys Cajun Grill
Business Name Kellys Cajun Grill
Address 14200 E Alameda Ave
Aurora, CO 80012-2512
Phone 909-725-4068

Inspection Details
09/21/2021 Inspection, Routine
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): The hand washing sink next to the grill was used to store dishes. Corrective Action: The dish was removed and education on proper hand sink usage was provided to the manager.
39 - Good Retail Practices
Contamination prevented during food preparation, storage & display
Inspector Comments: 6-404.11 Segregation and Location-Distressed Merchandise (Pf): Two dented cans of hoisin sauce and one dented can of oyster sauce were stored alongside other wholesome canned food in the dry storage area. Corrective Action: The cans were removed by the manager.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C): Metal food containers in the storage area were stacked and nested while still wet.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: 5-202.14 Backflow Prevention Device, Design Standard (P): There was an attached shutoff valve downstream of the atmospheric vacuum breaker at the mop sink. Corrective Action: The shutoff valve was removed and education on proper back flow prevention was provided to the manager.
03/11/2021 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 5-202.12 Handwashing Sinks, Installation (Pf): The hand sink at the food service area did not reach a temperature of at least 100°F at the time of the inspection. 6-301.12 Hand Drying Provision (Pf): The hand sink in the kitchen area was not supplied with paper towels. Corrective Action: A maintenance technician was called to adjust the water temperature and the hand sink in the kitchen area was re-supplied with paper towels.
36 - Good Retail Practices
Thermometer provided & accurate
Inspector Comments: 4-302.12 Food Temperature Measuring Devices (Pf): The facility did not have a probe type food thermometer at the time of the inspection. Corrective Action: Education was provided on the importance of having a working thermometer.
06/10/2019 Inspection, Follow-Up
06/05/2019 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: A certified food protection manager was not associated with the facility.(Core)
05 - Foodborne Illness Risk Factors
Procedures for responding to vomiting and diarrheal events
Inspector Comments: A vomit/fecal clean up plan was not present at the facility.(Priority Foundation) Corrective Action: Education was provided on vomit/fecal clean up and an instructional handout was left on site.
06 - Foodborne Illness Risk Factors
Proper eating, tasting, drinking, or tobacco use
Inspector Comments: Unapproved employee drinks were stored throughout the facility.(Core)
08 - Foodborne Illness Risk Factors
Hands clean & properly washed
Inspector Comments: An employee was observed washing their hands in the three compartment sink.(Priority Foundation) Corrective Action: Education was provided on approved handwashing locations.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: Raw chicken was stored above raw beef in the cold top reach in refrigerator on the cook line.(Priority) Raw chicken and raw beef were stored above raw carrots in the walk in refrigerator.(Priority) Raw chicken was stored above ready to eat vegetables in the walk in refrigerator.(Priority) Corrective Action: All food items were moved to an approved location to prevent cross contamination.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: An employee stated that soiled cutting boards are washed with soap then returned to food preparation. (Priority) Corrective Action: Education on proper sanitation of utensils and equipment was provided.
21 - Foodborne Illness Risk Factors
Proper hot holding temperatures
Inspector Comments: Cooked chicken on metal trays was stored in an open oven to the left of the grill and was 102° F. (Priority) Corrective Action: The chicken was rapidly reheated in the oven then placed on the grill top.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: Raw shrimp in the cold top refrigerator on the grill line was 51°F.(Priority) Corrective Action: The shrimp was moved to an approved refrigeration unit.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: A chemical spray bottle was not labeled as to its contents under the three compartment sink.(Priority) Soap was stored in a reused container of vinegar and was not labeled as to its contents under the three compartment sink.(Priority) Corrective Action: All chemical storage bottles were labeled with their common name.
36 - Good Retail Practices
Thermometer provided & accurate
Inspector Comments: A probe thermometer was not present at the facility.(Priority Foundation)
37 - Good Retail Practices
Food properly labeled; original container
Inspector Comments: Unlabeled white powders were stored under the middle kitchen preparation table.(Core)
39 - Good Retail Practices
Contamination prevented during food preparation, storage & display
Inspector Comments: Onions were stored next to cans of paint on the floor to the left of the walk in refrigerator.(Core)
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: Scoops stored in flour under the middle kitchen preparation table were not constructed with a handle.(Core)
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: A paint brush used to sauce proteins on the grill was frayed and the bristles were falling out.(Core)
48 - Good Retail Practices
Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments: Chemical sanitizer test strips were not present at the facility.(Priority Foundation)

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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