Boulder County, CO
1600 38th Street
Last inspected Sep 3, 2025 · View Map ↗ · Compare ↗
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Re-Inspection
1 recorded violation
Person in charge discarded un-used curing salt.
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 record from Boulder County Public Health, Sep 3, 2025 · Original Source
Routine
10 recorded violations
1. Person/s 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, handwashing stations, sanitation, and other duties that lead to violations. Resources and education provided by inspector via email with this report. Person/s in charge should reach out to inspector for any questions when preparing for reinspection.
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 problems2. 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.
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 issues8. Hands cleaned and properly washed. 2-301.14 When to Wash: immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single use articles and:(A) After touching bare human body parts other than clean hands and clean, exposed portions of arms;(B) After using the toilet room; (C) After caring for or handling service animals; (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products, eating, or drinking; (E) After handling soiled equipment or utensils, (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready to eat food; (H) Before donning gloves to initiate a task that involves working with food; and (I) After engaging in other activities that contaminate the hands. Person in charge should be aware of when food employees should be washing hands including before donning new gloves and when changing tasks working with raw food, then touching ready to eat foods. When this task change occurs a handwash before donning new gloves is required.
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 problems10. Adequate handwashing sinks properly supplied & accessible 6-301.12, Hand drying provision. No paper towels at handwashing sink in bar area. Was not corrected on site prior to leaving inspection even after multiple requests. See #1 Person in charge performs duties.
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 problems16. Food contact surfaces; cleaned and sanitized. Observed sanitizer in wiping cloths buckets on cookline, salad line and bar area, all 0 ppm quaternary ammonium with inspectors test strips. 3-compartment sink in kitchen and bar area not dispensing sanitizer, reading 0 ppm in sanitizer section of sink. No chemical test strips available to staff. 4-501.114(A)-(E),(F)(1)-(2) Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) 4-601.11 (A)Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf). Corrected on site, food employee worked with inspector at kitchen sink to fix sanitizer and agrees to refill sanitizer buckets. inspector assisted manager to prime line in the bar area and both sinks now dispensing sanitizer at 200 ppm quaternary ammonium. Use test strips and maintain sanitizer levels. All utensils and equipment must be washed, rinsed and sanitized.
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 unsafely23. Proper date marking and disposition. Observed house made salsa roja with datemark of 3/18 in walk-in. 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. Corrected during inspection, person in charge of walk-in refrigerator discarded item and will train staff regarding datemarking.
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 temperature28 - Toxic substances properly identified, stored & used. Observed unlabeled working spray bottles in facility. 7-102.11 Common Name-Working Containers Working containers used for storing cleaners and sanitizers taken from bulk supplies should be clearly labeled with the name of what is in the bottle. person in charge to ensure labeling of working bottles.
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 unsafelyThermometer should be sanitized before use.
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 problems39. Contamination prevented during food preparion, storage and display. 3-302. Preventing food and ingredient contamination. Observed cooked shrimp (allergen) and raw tuna in cold top salad prep area requiring reach over raw and ready to eat foods. Control cross contamination of ready-to eat foods. Salad line staff relocated/separated, arranging each type of food in cold top so that cross contamination of one type with another is prevented.
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 temperatureSee sanitizer comments.
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, Sep 3, 2025 · Original Source