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
1 recorded violation
notedCode —Cleaning and sanitizing
Official wording
16. Food contact surfaces; cleaned and sanitized. observed dishwasher not sanitizing dishes and untesils. Chlorine test strips reading 0 ppm. 4-501.114 & 4-501.116 All food contact surfaces shall be washed-rinsed-sanitized. Maintain adequate sanitizer, use according to manufacturer instructions and use test strips to check sanitizer concentration. Person in charge made a call to Auto Chlor to come back to facility to fix sanitizer line. Person in charge will instruct staff to use sanitizer section of the 3 compartment sink to sanitize dishes after they are washed and rinsed through the dishmachine, Once dish machine is properly dispensing sanitizer, may resume use of dish machine for wash-rinse- sanitize functions.
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.
Official record from Boulder County Public Health, Sep 3, 2025 · Original Source
Routine
Sep 3, 2025
Reinspection Required
10 recorded violations
notedCode —Cleaning and sanitizing
Official wording
See #16. Use test strips and mainatain sanitizer. Person in charge will make test strips available and train staff on routine use.
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.
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.
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. Person in charge will email inspector CFPM within 30 days.
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.
5. Procedures for responding to vomiting and diarrheal events. No written procedure available upon request. A number of staff and management not sure what to do if an event occurs. 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 emailed procedure and OCL instructions and education provided.
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.
8. Hands cleaned and properly washed. Employees observed not washing hands before donning new gloves, and before touching clean equipment after touching soiled equipment. 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.
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.
10 - Adequate handwashing sinks properly supplied and accessible. Hand washing sink in kitchen was blocked by multiple large sauce pots and large lexans, unable to reach sink for handwashing. 5-205.11 Using Handwashing Sink-Operation and Maintenance. A handwashing sink should be maintained so that it is always accessible for employee use and used for no other purpose other than handwashing. Employee moved items making sink accessible.
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.
16. Food contact surfaces; cleaned and sanitized. observed dishwasher not sanitizing dishes and untesils. Chlorine test strips reading 0 ppm. 4-501.114 & 4-501.116 All food contact surfaces shall be washed-rinsed-sanitized. Maintain adequate sanitizer, use according to manufacturer instructions and use test strips to check sanitizer concentration. Strips should be available to staff for routine monitoring of sanitizer concentration. Person in charge changed sanitizer at chemical dispenser and retested, now reading 50-100 ppm. Person in charge will make test strips available and train staff on routine use,
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.
23. Proper date marking and disposition. Observed house made red salsa with date mark of 3/11/2026. 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 discarded item. Education provided.
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.
28 - 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 labeled bottles with product name. Person in charge states fogger use in kitchen area, not aware of name. States it is a disinfectant. Done rountinely. Person in charge will email name and picture of product to inspector to ensure approved for use.
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.
33. Proper cooling methods used; adequate equipment for temperature control. Onserved tightly covered plastic container of gluten free mac and cheese, prepared in house and cooling tightly covered while 90ºF. and condensation pooling on lid. 3-501.15(B) Cooling Methods... When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in the equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the food. Corrected immediately, lid removed. Person in charge will continue monitoring temperature for cooling rate with probe thermometer. Cooling rate handout given, and education materials emailed.
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.