Routine
Aug 24, 2026
7 recorded violations
Official Wording
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) Observation: Employee handwashing sink in the bar area with a pan inside the basin area. Code Citation: HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Correction: Education 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.
More about handwashing problemsOfficial Wording
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) Observation: The dish machine in the kitchen and bar had no chlorine in the final sanitizing rinse. Code Citation: Maintain a chlorine concentration of 50-200 ppm in the sanitizing rinse. Correction: Person in charge called for service, education provided.
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 Wording
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Ruben cold-holding at 49°F, pasta at 45°F, and tofu at 47°F in the two?door display cooler by the kitchen. Additionally, coleslaw was observed cold-holding between 45–50°F in the downstairs reach?in cooler. Code Citation: Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41 deg F or less. Correction: The food was discarded since it was out of temperature for more than 4 hours.
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
7-102.11 Common Name-Working Containers (Pf) Observation: A water spray bottle was without a label in the mop sink area. Code Citation: Working containers used for storing cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Correction: Education provided.
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.
More about food source, dating, or labeling problemsOfficial Wording
6-501.111 Controlling Pests (C) Observation: A large presence of flies throughout the facility. Code Citation: The PREMISES shall be maintained free of insects, rodents, and other pests. Continue efforts to eliminate and/or reduce pests using approved pest control methods as per (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under §§ 7-202.12, 7-206.12, and 7-206.13. Correction: Education provided.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial Wording
3-304.14 Wiping Cloths, Use Limitation (C) Observation: Observed a wet wiping cloth stored on the bread rack in the kitchen between uses. Code Citation: Cloths in-use for wiping counters and other equipment surfaces must be maintained in adequate sanitizer solution. Correction: Education provided.
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
3-304.12 In-Use Utensils, Between-Use Storage (C) Observation: An ice scoop was located in the ice bin in the bar area. Code Citation: The Ice scoop needs to be stored in a manner in which it keeps it clean. FOOD with their handles above the top of the FOOD and the container. Correction: Education provided.
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 record from Boulder County Public Health, Aug 24, 2026 · Original Source