Routine
Aug 27, 2026
15 recorded violations
Official Wording
22. Time/Temperature Control for Safety Food, Cold Holding. 3-501.16(A)(2) Except during preparation, cooking, or cooling, time/temperature controlled for safety (TCS) foods shall be maintained at 41°F or less. Observed cooked chicken and cooked beef holding in cold top refrigerator at 52°F. Observed tofu in cold top refrigerator holding at 54°F. Observed raw shell eggs being held at room temperature.
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.
More about food kept at an unsafe temperatureOfficial Wording
1. Person in charge present, demonstrates knowledge and performs duties. 2-103.11 Person-In-Charge-Duties. The person-in-charge was not routinely monitoring employee handwashing, temperatures of TCS foods and other duties leading to violations.
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.
More about handwashing problemsOfficial Wording
2. Certified Food Protection Manager. 2-102.12 The person in charge must be a certified food protection manager who has passed a test that is part of an accredited program. No CFPM was present at time of inspection.
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.
More about paperwork, training, or posting issuesOfficial Wording
5. Procedures for responding to vomiting and diarrheal events. 2-501.11 Clean-up of Vomiting and Diarrheal Events. Facility must have procedures for employees to follow when responding to vomiting or diarrheal events... The procedures should address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomit or fecal matter. No written procedure available. Inspector provided written procedures via email.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial Wording
08. Hands clean & properly washed. 2 301.14 Food employees must wash their hands after handling soiled utensils or equipment or changing tasks and before putting on gloves. Observed no hand wash before donning gloves to prep food on several occasions. Observed food employee change tasks serveral times including going to back storage room, touching soiled equipment, returned to kitchen and continued preparing food without washing hands. See handwashing educational materials provided via email.
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.
More about handwashing problemsOfficial Wording
10 - Adequate handwashing sinks properly supplied and accessible. 5-205.11 Using a Handwashing Sink. (A) A handwashing sink shall be maintained so that it is always accessible for employee use. (B) A handwashing sink may not be used for purposes other than handwashing. 6-301.14 Handwashing Signage A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible. 6-301.11 Handwashing cleanser, availability. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Observed handwahing sink in kitchen filled with bags of cut vegetables and pitchers of kimchi in the basin of sink. Observed spray bottle of floor cleaner hanging off handwashing sink. Observed handwashing sink had no soap available. Observed same hand washing sink blocked by trashcan.
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.
More about handwashing problemsOfficial Wording
15. Food separated and protected. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation. Food must be protected from cross contamination by separating raw animal food during storage, preparation, holding, and display from raw RTE foods such as fruits and vegetables, and cooked RTE foods, and fruits and vegetables before they are washed. Observed marinated raw beef stored above raw RTE produce and tofu.
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.
More about food kept at an unsafe temperatureOfficial Wording
23. Proper date marking and disposition. 3-501.17 Ready-to-Eat, Time/Temperature Control for Safety (TCS) Food, Date Marking. (A) ... refrigerated, ready-to-eat, time/temperature control for safety food, prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41ºF or less. for a maximum of 7 days. The day of preparation shall be counted as Day 1. Observed sliced and cooked vegetables, cooked meats, and other TCS foods prepared in-house and held more than 24 hours lacking date marking in reach-in refrigerators.
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.
More about food kept at an unsafe temperatureOfficial Wording
28. Toxic Substances properly identified, stored and used. 7-201.11 (A-B) Separation. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; (B) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single service or single use articles. Observed toxic floor cleaner hanging in basin of handsink stored above bags of cut vegietables and bins of kimchi that were also improperly held in hand washing sink.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial Wording
35. Approved thawing methods used. 3-501.12 Time/Temperature Control for Safety Food, Slacking. Frozen TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is slacked to moderate the temperature shall be held under refrigeration that maintains the food at temperature at 41°F or less. Observed frozen chicken being thawed outside of refrigerator at room temperature in storage room.
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.
More about food kept at an unsafe temperatureOfficial Wording
36. Thermometer Provided and accurate. 4-302.12 Food Temperature Measuring Devices. (A) Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures including proper cooking temperatures, hot/cold holding, cooling procedures etc. Observed no working thermometer available in facility.
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.
More about food kept at an unsafe temperatureOfficial Wording
41. Wiping cloths; properly used and stored. Wiping Cloths, Use Limitation. 3-304.14 (B) (1) Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration appropriate for chemical being used. Observed wiping cloths not held in sanitizer.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial Wording
43. In-use utensils; properly stored. 3-304.12 (D) (F) In-Use Utensils, Between-Use Storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as rice; or (F) In a container of water if the water is maintained at a temperature of at least 135 ºF and the container is cleaned frequently. Observed rice paddle and cup/utensil used for scooping cooked rice from rice cooker, stored in still water at room temperature.
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.
More about food kept at an unsafe temperatureOfficial Wording
49. Non-food contact surfaces clean 4-601.11(A-C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. (A) Equipment food contact surfaces and utensils shall be clean to sight and touch. (B) The food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) Non food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 4-602.13 Nonfood-Contact Surfaces. Non food surfaces of equioemnt shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed large numbers of pots, pans, lids, and other equipment excessively spoiled and encrusted with dust, dirt, food residue and other debris. Shelves, top of cold top unit, floors and other surfaces excessively soiled throughout facility.
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.
More about food kept at an unsafe temperatureOfficial Wording
55. Physical facilities installed, maintained, and clean. 6-101.11 Surface Characteristics.(A) materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be smooth, durable, and easily cleanable for areas wherefood establishemnt operations are conducted. 6-201.11 Floors, Walls, and Ceilings... floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed. 6-201.16 Wall and Ceiling Coverings and Coatings. Wall and ceiling covering materials shall be attached so that they are EASILY CLEANABLE Observed large number of broken, cracked and missing tiles on kitchen floor and throughout faciility making cleanability difficult or impossible. Observed floor/wall junctures and seals are non-durable and missing and/or excessively peeling.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Boulder County Public Health, Aug 27, 2026 · Original Source