Routine
Sep 3, 2025
The health department recorded a closure at this inspection.
6 recorded violations
Official wording
6-301.12 Hand drying No paper towels at handwashing sink. Provide paper towels at all handwashing sinks. Paper towels provided.
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
4-501.114(F)(1)-(2) Manual and Mechanical Warewashing Equipment, Chemical Sanitization – Temperature, pH, Concentration and Hardness Sanitizer dispenser producing 0 ppm Quaternary Ammonium sanitizer, sanitizer chemical bottle empty. Provide 200-400 ppm Quaternary Ammonium sanitizer per manufacturer instructions. Facility closed for food service until sanitizer provided.
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
3-501.16(A)(2) Cold holding Domestic refrigerator storing dairy products including milks and cream cheese holding products at 53 deg. F. Maintain 41°F and below cold holding. Foods discarded.
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
7-102.11 Common Name-Working Containers Two spray bottles of chemicals unlabeled. Chemical bottles shall be properly labeled with the common name of the chemical in the container. Person in charge asked to label bottles.
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
4-203.12 Temperature Measuring Devices, Ambient Air 4-302.12 Food Temperature Measuring Devices No thermometer available in domestic refrigerator. No probe food thermometer available. Provide accurate thermometers in refrigerators and food probe thermometer to check food and beverages.
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
4-205.10 Food equipment, certification and classification Refrigerator storing dairy products is a domestic refrigerator, not intended for foodservice. All equipment must be of commercial design and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification such as the National Sanitation Foundation (NSF), Underwriters Laboratories (UL), sanitation standards or Environmental Testing Laboratories, Inc. sanitation or other approved design criteria. All used equipment must be in good repair and operating according to current regulatory standards.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Boulder County Public Health, Sep 3, 2025 · Original Source