The JCPH Food Protection and Safety Program works to prevent foodborne illness outbreaks and assure that Jefferson County citizens and visitors are provided with safe food. Staff routinely inspects food service operations, such as restaurants, delicatessens, school cafeterias and retail markets to ensure compliance with Colorado Retail Food Establishment Rules and Regulations. The inspection reports are public record and can be accessed online via the Food Inspection Database.
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There are no health cards required in Jefferson County. We do issue cards to individuals for successfully completing our "Excellence in Food Safety" course. These are good for two years and continuing education credits can be obtained. Contact us at 303-271-5700 to register for a class.
Some type of hair restraint is required of food service workers; however, this does not have to be a hair net.
No, gloves are not required to be worn by food service workers under normal circumstances; however, routine hand washing must be practiced. Certain restaurant chains do require their employees to wear gloves. Gloves can be a significant problem if workers get them dirty and continue to use them. A glove order may be issued when there is an active Hepatitis A outbreak.
Food service license applications are available from this office. A copy of your Colorado Sales Tax License is required, as is approval from the health inspector of your establishment.
The department must review and approve the plans for your operation before you begin construction. Local building departments will not issue building permits without this approval. This process will take approximately two weeks to review the drawings, specifications and menus and meet with the plan review coordinator.
Contact us as soon as possible after becoming ill (303-271-5700). We are interested in investigating potential food-borne illnesses and will need to obtain a 72-hour food history to better pinpoint the potential source of the problem. Note that it takes anywhere from one hour to several weeks to become ill from a food-borne pathogen; therefore, the last meal you ate may not have been the one that made you ill. Obtaining confirmation from your doctor is also important because it can tell us what type of foods may be involved.
For more information, see these websites:
Contact the Jefferson County Public Health Food Safety department to schedule this inspection.
Dumpsters must be kept closed and the area around them kept in a sanitary condition. We investigate any concerns regarding violations of this standard.
No. Food preparation for a catered event can occur in your household kitchen. If you are purchasing the food items and taking them to the location of the catered event for preparation, then no food service license is required.
A licensed kitchen is required; this must be separate from your household kitchen. A restaurant kitchen may be rented during off-hours, or some church kitchens are properly equipped and can be used. This department must approve your planned location and then provide an application for a food service license. A plan review packet may be obtained through this office. A Colorado sales tax license must be obtained before this department will issue a food service license. You should also check with your local zoning department about the legality of home businesses in your area.
We investigate potential violations of the Colorado Retail Food Establishment Rules and Regulations.
Raw eggs may be contaminated with Salmonella enteritidis, a type of bacteria known to cause serious illness, especially in children, the elderly and persons with weakened immune systems. We do not recommend using raw eggs in any recipe where thorough cooking will not occur.
Hepatitis A is an inflammation of the liver caused by the Hepatitis A virus. The virus is found in the feces of infected persons. It is spread primarily by person-to-person contact. It can also be spread through food and/or water that has been contaminated with human feces.
While this practice is discouraged, the potential for disease transmission is minimal because bacteria do not survive well on money. Money has not been found to be a disease carrier; however, you may want to voice your concern with the establishment manager.
Separate sinks are required for different uses. This prevents cross-contamination between different activities, such as hand washing and vegetable preparation. A three-compartment sink is important for proper dish washing (pans, utensils, etc.) procedures to take place.