Loveland Bike Trail
 

Restaurant Inspection Database

Je Ju Japanese Restaurant - 10157

238 South College Ave.
Fort Collins, CO    80524
Open Under Current Management since 1/16/2004

Inspection History

Click a Date to view the inspection.
Click an Inspection Type to view a description of each,
or Rating to view a description of that rating.
DateInspection TypeRating
2013-08-29Follow-UpFollow-Up
2013-08-22CompleteMarginal
2013-01-18Follow-UpFollow-Up
2013-01-07CompleteAverage
2011-08-17Key-ItemGood
2009-08-06Key-ItemGood
2008-12-02Key-ItemAverage
2008-04-18Follow-UpFollow-Up
2008-04-11Key-ItemAverage
2007-07-26Key-ItemAverage
2006-12-14Key-ItemAverage
2006-07-17Follow-UpFollow-Up
2006-07-10Key-ItemAverage
2006-02-02Follow-UpFollow-Up
2006-01-26Follow-UpFollow-Up
2006-01-19CompleteAverage
2005-09-16Follow-UpFollow-Up
2005-09-09Key-ItemMarginal
2005-05-19Follow-UpFollow-Up
2005-05-12Key-ItemAverage
2005-01-28Follow-UpFollow-Up
2005-01-19Key-ItemMarginal
2004-09-20CompleteAverage
2004-05-24Follow-UpFollow-Up
2004-05-11Key-ItemMarginal
2004-02-05Follow-UpFollow-Up
2004-01-30Follow-UpFollow-Up

Inspection Types

Larimer County Department of Health and Environment conducts several different types of routine food inspections in retail food establishments.

Complete Inspections: A complete inspection is an inspection that evaluates a food establishment ‘s compliance with all aspects of Colorado’s food safety regulations. Inspectors cite all operational and structural violations of the food regulations found at the time of inspection. Establishments are to receive at least one complete inspection each year.

Key Item Inspecton: A key item inspection is an inspection that focuses on an establishment’s food handling, food preparation practices and potential sources of food contamination. These inspections are not complete inspections, they may not include structural violations that do not directly impact food safety.

FollowUp Inspection: A follow-up inspection is an inspection that is conducted to check an establishment’s efforts to correct cited violations and to assure compliance with Colorado’s food safety regulations.

Excellent
    
At the time of inspection the establishment had no serious critical violations associated with cooling, reheating, cooking, refrigeration and hot holding equipment, cross contamination between raw animal foods and ready to eat foods, employee hygiene and other items with risk index values of 20. Some secondary critical and non-critical items may be in violation. The risk index range is 0-19.

Good
     
At the time of inspection the establishment could have one serious critical violation associated with cooling, reheating, cooking, refrigeration and hot holding equipment, cross contamination between raw animal foods and ready to eat foods, employee hygiene and other items with risk index values of 20 or could have one or more secondary critical violations with risk index values of 5-15, as well as some non-critical violations. The risk index range is 20-39.

Average
  
At the time of inspection the establishment could have three serious critical violations associated with cooling, reheating, cooking, refrigeration and hot holding equipment, cross contamination between raw animal foods and ready to eat foods, employee hygiene and other items with risk index values of 20 or could have one or more secondary critical violations with risk index values of 5-15, as well as some non-critical violations. The risk index range is between 40-69.

Marginal
 
At the time of inspection the establishment could have four serious critical violations associated with cooling, reheating, cooking, refrigeration and hot holding equipment, cross contamination between raw animal foods and ready to eat foods, employee hygiene and other items with risk index values of 20 or could have one or more secondary critical violations with risk index values of 5-15, as well as some non-critical violations. The risk index range is 70-99

Inadequate

At the time of inspection the establishment could have more than five serious critical violations associated with cooling, reheating, cooking, refrigeration and hot holding equipment, cross contamination between raw animal foods and ready to eat foods, employee hygiene and other items with risk index values of 20 and/or could have one or more secondary critical violations with risk index values of 5-15, as well as some non-critical violations. If an imminent public health hazard is present, immediate corrective action and/or closure of the establishment will be required. The risk index range is 100 and above.

The value is calculated based on last complete or critical inspection performed.

Background Image: Loveland Bike Trail by Sharon Veit. All rights reserved.