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 Blue Island Oyster Bar and Seafood
Business Name Blue Island Oyster Bar and Seafood
Address 10008 Commons St
Lone Tree, CO 80124-5663
Phone 303-379-9108

Inspection Details
01/31/2022 Inspection, Routine
14 - Foodborne Illness Risk Factors
Required records available: shellstock tags, parasite destruction
Inspector Comments: 3-402.11 Parasite Destruction (P) - Parasite destruction paperwork was not kept on-site for the raw and undercooked salmon. Corrective action: The person in charge will obtain paperwork from the distributor.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) - The milk in the wait station refrigeration unit was not marked with the date it was opened. Corrective action: The person in charge was educated on date marking practices.
24 - Foodborne Illness Risk Factors
Time as a Public Health Control; procedures & records
Inspector Comments: 3-501.19 Time as a Public Health Control (Pf) - Time as a Public Health Control was used for the sushi rice without a written plan. Corrective action: The person in charge will provide a written plan.
25 - Foodborne Illness Risk Factors
Consumer advisory provided for raw/undercooked food
Inspector Comments: 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf) - An asterisk was not noted by the Monkey Business beverage on the menu as it is made with raw egg whites. Corrective action: The person in charge stated all menus will be marked correctly.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) - Wiping cloth buckets were stored on the floor throughout the facility.

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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