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
3 recorded violations
notedCode —Facility maintenance
Official wording
2-102.12(A) Certified Food Protection Manager A Certified Food Protection Manager certificate is not present. Food handler certificate is not the Certified Food Protection Manager. Retail food establishments are required to have a certified food protection manager on site during all hours of operation. Certificates must be maintained at the establishment. Provided information on how to obtain a certified food protection manager certification.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
3-501.16(A)(2) Cold holding Middle prep cooler maintaining 44 deg. F, all foods in the unit 44 deg. F including raw meats, fish, eggs, cut greens. Far prep cooler at closed side of line holding foods at 42 deg. F. Noodles stored out at room temperature during lunch, 50 deg. F. Pork stored out at room temperature during lunch 78 deg. F. Maintain 41°F and below cold holding. Prep cooler thermostats adjusted, items pulled and iced as needed. Pork 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.
3-501.19(B)(1),(4),(5)(C)(1)(4)(5) Time as a Public Health Control, Initial Temperatures and Discard Sushi rice has 6-hour time label. Food shall be labeled with the time of discard being no more than 4 hours when time is used instead of temperature. Time label corrected.
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.
Official record from Boulder County Public Health, Sep 3, 2025 · Original Source
Routine
Sep 3, 2025
Reinspection Required
8 recorded violations
notedCode —Permits, training, and postings
Official wording
2-103.11(A) Person-In-Charge-Duties. Observed multiple operational control problems in the facility. The Person in Charge shall actively manage and demonstrate knowledge of food safety practices. Education provided.
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.
2-103.11 Person in Charge Food workers not familiar with temperature controls, handwashing procedures, cooling procedures, dishwashing sequence. No ill employee policy. The person in charge shall ensure that employees are properly trained and that food safety practices are observed and followed. These practices include receiving food, storage, cooking, cooling and temperature controls, handwashing and hygiene, cleaning and sanitizing, cross-contamination prevention, and other food safety practices. Create an ill employee policy and review with staff. Education provided. Ill employee sample policy 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.
2-301.14 When to Wash Hands Food worker handling phone with gloves, on and did not change gloves and wash hands. Dishwasher handled dirty dishes and did not wash hands before handling clean dishes. Food workers shall wash hands any time hands may be contaminated, including: after touching face, using the restroom, handling soiled equipment, handling raw meats, between glove changes and before handling prepared food, clean equipment and utensils. Education provided. Food workers asked to wash hands. 2-301.12 Hand Cleaning Procedures Food worker handled raw meat and discarded gloves, then washed hands for 2 seconds. Food workers shall wash hands with soap and warm water for at least 20 seconds and dry with paper towel or approved method. Turn off faucet handles with paper towels. Food worker asked to re-wash hands for 20 seconds.
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.
5-205.11 Using a Handwashing Sink. Sanitizer bucket stored in dishwashing hand sink. Utensils stored in bar handwashing sink. Handwashing sinks shall be clear and accessible at all times for employee use. Handwashing sinks are for handwashing only. 6-301.11 Handwashing cleanser No soap available at all three kitchen handwashing sinks. Provide soap at all handwashing sinks. Soap replaced at all sinks. 6-301.12 Hand drying No paper towels at dishwashing hand sink. Provide paper towels at all handwashing sinks. Paper towels provided at 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.
3-501.14 Cooling Chicken and meat broths cooling in large Brute trash can sized containers and covered stock 20-gal stock pot, covered in walk-in cooler, up to 54 deg. F after one day (prepared yesterday). Foods shall be cooled: (1) From 135ºF to 70°F within 2 hours; and (2) to 41°F in the next 4 hours or less. Use approved methods, including • Solid foods: Break down food into shallow 2-inch pans uncovered or loosely covered in walk-in cooler or freezer. • Liquids: (1) Ice bath with ice water up to level of food in container, stirring regularly (2) Ice wand used with ice bath or refrigeration, stirring regularly • Blast chiller or other approved equipment Broths 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.
3-501.16(A)(2) Cold holding All three cook line prep coolers holding greater than 41 deg. F. Foods in prep coolers greater than 41 deg. F including: raw shrimp, chicken, meat 45-48 deg. F. Cut lettuce 44 deg. F; cooked eggs 45 deg. F; sprouts 48 deg. F; two containers of cooked meats 44-48 deg. F; three containers of cooked chicken 47-52 deg. F; vegetable pancake 49 deg. F; soft-shell crabs 49 deg. F; imitation crab 47 deg. F. Items stored out at room temperature include rice noodles in water 64 deg. F; ramen noodles 54-60 deg. F; cooked pork 76 deg. F. Maintain 41°F and below cold holding. Items removed from prep coolers and counters and discarded if held greater than 4 hours or moved to walk-in cooler if less than 4 hours. Ice baths created for prep coolers to hold 41 deg. F. Employees instructed on thermometer use to check temperatures. Operator does not have regular refrigeration maintenance and has called for refrigeration repair.
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.
3-304.14 Wiping Cloths Soiled wiping cloths stored out on cutting boards, no sanitizer. Wiping cloths shall be used with sanitizer and shall be stored in sanitizer between uses. Sanitizer concentration shall be maintained and solution changed out when soiled. Wiping cloths may be used to wipe surfaces but are not intended to wipe hands or gloves in place of handwashing. Sanitizer buckets prepared and clean cloths stored in sanitizer.
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.
4-302.14 Sanitizing Solutions, Testing Devices Provided No test strips available to check chlorine sanitizer. Provide and use test strips to check for adequate sanitizer concentration. Comment: Sinks were set up in reverse of correct flow. Ensure the flow follows the labels on the sink in order to keep the shared 'clean' drainboard for dishmachine and 3-comp sink clean and used for clean and sanitized utensils and equipment.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.