Re-Inspection
Sep 3, 2025
5 recorded violations
Official wording
6-201.11 Floors, Walls, Ceilings – Cleanability Ceiling tiles missing in dry storage area and food stored exposed beneath exposed pipes and wiring. Floors, walls, and ceilings shall be constructed of approved materials that are durable, smooth and easily cleanable. Replace missing ceiling tiles.
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.
More about cleaning or sanitizing problemsOfficial wording
2-301.14 When to Wash Hands Food worker cracked raw eggs and handled bowls of raw meats and changed gloves afterward but did not wash hands. 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 worker asked to wash 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.
More about handwashing problemsOfficial wording
6-301.11 Handwashing cleanser No soap at grill line handwashing sink. Provide soap at all handwashing sinks. Soap provided by person in charge. 6-301.12 Hand drying No paper towels at grill line handwashing sink. Provide paper towels at all handwashing sinks. Paper towels provided by person in charge.
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
3-501.14 Cooling Large covered and stacked containers of rice 45 deg. F after one day. Cooked potatoes in covered stacked container 44 deg. F after one day. 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 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
3-304.13 Linens and Napkins, Use Limitation Cloth towel used to dry peppers and then peppers were placed back into original cardboard box. Properly laundered clean linens may be used with food only to line a container and if they are replaced for each customer. Cardboard boxes may not be re-used. Peppers re-washed, new container used. 3-305.11 Food Storage-Preventing Contamination from the Premises Sheet tray of nuts stored exposed in dry storage area, which has no ceiling panels and multiple exposed pipes. Store food in a protected manner and not where exposed to any sources of contamination. Only covered items may be stored in the dry storage room until ceiling panels installed.
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 record from Boulder County Public Health, Sep 3, 2025 · Original Source