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 L and L Hawaiian Mixplate
Business Name L and L Hawaiian Mixplate
Address 5650 S Chambers Rd
Aurora, CO 80015-1132
Phone 303-766-4950

Inspection Details
08/08/2022 Inspection, Routine
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 stored on the food preparation surface next to the hand washing sink on the cook line. An employee beverage was stored over consumer food on the shelf next to the walk in refrigerator. Corrective action: The person in charge was educated on proper employee beverage storage and the drinks were moved to prevent contamination.
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) Pork adobo (48-50°F) and soy sauce chicken (46-52°F) in the walk in refrigerator were stored above 41°F at the time of inspection. Corrective action: Proper cooling procedures were discussed with the person in charge. The food was discarded, see voluntary condemnation for details. Sliced tomatoes (52°F), cut lettuce (56°F), and portuguese sausage (54°F) in the three door reach in refrigerator on the cook line were stored above 41°F at the time of inspection. Corrective action: The person in charge was advised to keep the lid of the cooler closed when they are not readily using the cooler to help keep the temperatures low. Both lids on the cooler were closed.
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: 6-501.110 Using Dressing Rooms and Lockers (C) An employee cell phone was stored on the expo table in the front service area.
06/23/2021 Inspection, Routine
21 - Foodborne Illness Risk Factors
Proper hot holding temperatures
Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P): Cooked noodles and chopped vegetables (127°F) were held below 135°F in the steam table at the front service area. Education was provided on proper hot holding temperatures. The operator is going to add the noodles and vegetables to his Time as a Public Health Control (TAPHC) plan.
36 - Good Retail Practices
Thermometer provided & accurate
Inspector Comments: 4-204.112 Temperature Measuring Devices-Functionality (C): The reach in refrigerator across from the grill and the refrigerator behind the service area were missing thermometers.
39 - Good Retail Practices
Contamination prevented during food preparation, storage & display
Inspector Comments: 6-404.11 Segregation and Location-Distressed Merchandise (Pf): Dented canned food in the dry storage area was stored next to wholesome canned food. Corrective Action: The dented cans were moved to a different area by the operator and education was provided on how to discard/exchange dented cans of food. 3-305.11 Food Storage-Preventing Contamination from the Premises (C): The hand sink next to the food preparation table did not have a splash guard to prevent contamination from hand washing.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-101.11 Surface Characteristics-Indoor Areas (C): There was a large hole in the wall next to the chemical storage area.
01/13/2020 Inspection, Routine
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: Raw chicken was stored above raw shrimp in the two door refrigerator across from the grill line. Raw beef was stored above raw pork in the walk in refrigerator. (Priority) Corrective Action: The items were moved to prevent cross contamination.
24 - Foodborne Illness Risk Factors
Time as a Public Health Control; procedures & records
Inspector Comments: The facility did not have a written procedure for using time as a public health control (TAPHC) for cooked chicken on the front serving line, but were following time parameters. (Priority) Corrective Action: The inspector assisted the facility with writing a procedure for using TAPHC.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: Chafing fuel was stored with soy sauce near the front hand sink. (Priority) Corrective Action: The items were moved to an approved location.

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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