Routine
Sep 3, 2025
10 recorded violations
Official wording
43. In-use utensils; properly stored. Observed rice paddle and wooden utensil stored in still water at room temperature. 3-304.12 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.
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
44. Utensils, equipment & linens properly stored, dried and handled. Observed 2 cutting knives stored in a crack between the prep table and soiled wall, collecting visible soil from crack/wall. 4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. (A) ... cleaned equipment and utensils shall be stored: (1) In a clean, dry location;(2) Where they are not exposed to splash, dust, or other contamination. Upon request, person in charge sent knives to be washed, rinsed and sanitized through dishwasher then placed on knife holding bar between uses.
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
2. Certified Food Protection Manager. No CFPM was present at time of inspection. 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. Inspector emailed person in charge acceptable CFPM course 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.
More about paperwork, training, or posting issuesOfficial wording
5. Procedures for responding to vomiting and diarrheal events. No written procedure available upon request. 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. 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
06 - Proper eating, tasting, drinking, or tobacco use. Observed employee person food being eaten at the prep table in the kitchen. 2-401.11 Eating, Drinking, or Using Tobacco (C)An employee shall eat, drink, or use any form of tobacco products only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands; (2) The container; and (3) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Items relocated upon request.
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. Observed handwashing sink in front of house boba tea station being used as a dump sink, multiple scratchpads and steel wool stored on sink. Observed several large pots and other equipment blocking hand sink at back of house near dish pit. 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. Be sure hand sinks are always stocked with soap, paper towels, hot water and signage. Do not place items in front of 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.
More about handwashing problemsOfficial wording
22. Time/Temperature Control for Safety Food (TCS), Cold Holding. Observed cooked egg rolls, cut greens and sprouts in cold top holding unit in kitchen holding at 45.5-46 ºF. 3-501.16(A)(2) Except during preparation, cooking, or cooling, TCS foods shall be maintained a 41°F or less. Items discussed were discarded. Person in charge will keep foods in walk-in refrigerator until cold top unit is repaired and holds at 41 ºF or less or replaced with working equipment. Person in charge will obtain a probe thermometer for checking the temperatures of foods routinely. Educational materials provided in preferred language-Vietnamese.
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. Observed a large tray of prepared and cooked in-house egg rolls in walk in refrigerator more than 24 hours without datemarking. 3-501.17 Ready-to-Eat, Time/Temperature Control for Safety 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. As per discussion, date mark the date items were made if it will be held more than 24 hours. Corrected during inspection.
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. Observed no probe thermometer available. 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. Education provided. Person in charge will obtain a working probe thermometer by 6/2/2026 and monitor temperatures routinely.
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. Observed damp wiping cloth on counter near food prep area, not being held in sanitizer bucket. 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.
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 record from Boulder County Public Health, Sep 3, 2025 · Original Source