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 Japon Roll and Sushi Bowl
Business Name Japon Roll and Sushi Bowl
Address 14290 Lincoln St
Thornton, CO 80023-8935
Phone 303-920-2507

Inspection Details
11/08/2021 Inspection, Routine
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: Raw, whole-shelled eggs were stored over vegetables in the right-side, two-door refrigerator in the back kitchen area. Corrective Action: The person in charge agreed to move items so that they are stored according to cooking temperatures.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: The concentration of sanitizer from the dish machine at the dish surface after the final rinse measured less than 50 ppm residual chlorine. Corrective Action: A service request was created and a technician was able to correct the issue so that the concentration measured between 50-200 ppm residual chlorine.
24 - Foodborne Illness Risk Factors
Time as a Public Health Control; procedures & records
Inspector Comments: Sushi rice under a time as a public health control plan was not marked with a time of discard. The facility could not produce written documentation regarding their time as a public health control plan. Corrective Action: The inspector emailed the person in charge a template.
25 - Foodborne Illness Risk Factors
Consumer advisory provided for raw/undercooked food
Inspector Comments: The menu did not have a reminder statement for foods served raw or undercooked that said, for example, "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness." Corrective Action: The inspector reviewed consumer advisory requirements with the person in charge. They stated they would add signage to the menu over the front counter.

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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