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 Orange Crunch
Business Name Orange Crunch
Address 14200 E Alameda Ave
Aurora, CO 80012
Phone 720-401-8725

Inspection Details
07/08/2022 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: The hand washing sink did not have proper signage stating that "employees must wash their hands." Corrective action: proper signage was given to the person in charge.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: A container of cooked pork belly measured between 44° F - 45° F in the single door reach-in refrigerator. Corrective action: recommended placing the container of cooked pork belly in an ice bath to rapidly cool to 41° F. A container of mayonnaise measured 85° F on the shelves located above the food preparation sink. Corrective action: the mayonnaise was discarded (see voluntary condemnation).
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: A spray bottle of degreaser was unlabeled as to its contents beneath the three compartment ware washing sink. Corrective action: the chemical spray bottle was labeled as to its contents.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: Multiple in-use utensils were stored in standing water that measured 83° F on the food preparation table adjacent to the cook line.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: Multiple in-use tongs were stored on the cook line oven door handle thus not protecting them from contamination.

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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