ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Re-Inspection
Sep 3, 2025
Pass
1 recorded violation
notedCode —Permits, training, and postings
Official wording
2-102.12 Certified Food Protection Manager (CFPM). The facility is handling foods such as pizza, rolls, hot dogs, chicken nuggets and does not have a CFPM. Facilities shall have a CFPM on site during operation hours. Provided online training information.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Official record from Boulder County Public Health, Sep 3, 2025 · Original Source
Routine
Sep 3, 2025
Reinspection Required
4 recorded violations
notedCode —Food temperature
Official wording
2-102.11 Demonstration of knowledge. Person in charge (PIC) didn't know the proper cooking or reheating temperatures. Based on the risks inherent to the food operation, during inspections and upon request the person in charge (PIC) shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, The PIC should be knowledgeable in the basic food safety practices. Provided handouts
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
2-102.12 Certified Food Protection Manager (CFPM) The facility does not have a CFPM on site during operating hours. The PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. A CFPM shall be present all times during operating hours.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
6-301.12 Hand Drying Provisions. The hand sink by the 3 compartment sink does not have paper towels available. Each hand washing sink or group of adjacent hand washing sink shall be provided with: individual, disposable towels. PIC supplied paper towels to the hand sink.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
3-501.16 Hot holding. Chicken nuggets in the hot hold unit were found at 112°F. PIC showed label that the food had been there for approximately an hour. PIC removed the food and reheated it to 165°F. Provided handouts with proper reheating, cold and hot holding temperatures. Time/temperature control for safety food shall be maintained at 135°F or above at all times during hot holding. Talked to the PIC and he immediately reheated foods to 165°F and will ensure to maintain foods at 135°F or above at all times during hot holding.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.