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
2 recorded violations
notedCode —Chemicals
Official wording
16. Food Contact Surfaces; cleaned and sanitized. Observation: Sanitizer in 3 compartment sink reading at 0 ppm quaternary ammonia using test strips appropriate for chemical used. 4-501.114 (C)(1)(2) Manual and Mechanical Warewashing Equipment, Chemical Sanitization A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation... shall be used in accordance with the EPA-registered label use instructions and shall be used as follows: A quaternary ammonium compound solution shall: (1) Have a minimum temperature of 75 degrees F (2) Have a concentration as indicated by the manufacturer's use directions included in the labeling. Corrected during inspection: operator emptied and refilled 3 compartment sink with sanitizer solution from chemical tower and retested solution, which then read between 300-400 PPM using test strips.. Operator agrees to test sanitation with test strips at 3 compartment sink and log concentration per company policy.
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.
Wiping Cloths, Use Limitation Observed in use wiping cloth bucket testing at 0 PPM quaternary ammonia 3-304.14 (B) (1) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at a concentration appropriate for chemical being used. Corrected during inspection. operator refilled wiping cloth bucket 3-compartment sink now testing at 300-400 PPM quaternary ammonia
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.
Official record from Boulder County Public Health, Sep 3, 2025 · Original Source
Routine
Sep 3, 2025
Reinspection Required
5 recorded violations
notedCode —Handwashing
Official wording
8. Hands clean and properly washed Observed employee mixing marinade into raw chicken, pack it in metal containers, then removed gloves, wiped raw chicken juices and marinade off metal containers with dry wiping cloth, wiped marinade with raw chicken juices off prep table using same wiping cloth and visibly soiling hands in the process, and without washing hands or arms that were visibly soiled with raw chicken juices and marinade, take metal pans into the walk in refrigerator touching handle of walk in refrigerator and plastic air curtain with soiled hands and arms. 2-301.14 When to Wash. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS and: after handling soiled EQUIPMENT or UTENSILS; During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; when switching between working with raw FOOD and working with READY-TO-EAT FOOD; before donning gloves to initiate a task that involves working with FOOD; and after engaging in other activities that contaminate the hands. Person in charge educated employees regarding removing soiled gloves and washing hands, when leaving one station and entering another area of restaurant and when changing tasks to prevent cross contamination.
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.
15. Food separated and protected Observed employee leave their grill station and enter the kitchen area without removing soiled gloves or washing hands. The employee touched a clean food prep surface in kitchen leaving area visibly soiled, then went back to grill station with same gloves. 3-304.15 Gloves, Use Limitation. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Corrected during inspection, 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.
16. Food-contact surfaces; cleaned and sanitized Observed employee go to table where raw chicken marinade preparation took place, wiped down the prep table, wall above prep table, 2 plastic bins. antimicrobial fruit and vegetable treatment tower and other surfaces with same wiping cloth. Wiping cloth and solution in bucket reading at 0 ppm quaternary ammonium. 4-501.114 Manual and Mechanical Warewashing Equipment: all food contact equipment shall be washed-rinsed-sanitized. Maintain adequate sanitizer and test strips. Sanitizer shall also be used with wiping cloths. 4-602.11 Equipment food-contact surfaces and utensils shall be cleaned before each use each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS; between uses with raw fruits and vegetables and with TIME/TEMPERATURE CONTROL FOR SAFETY FOOD; at any time during the operation when contamination may have occurred. Corrected during inspection, person in charge replaced empty quaternary ammonium container at 3 compartment sink, dishwasher refilled sanitizer bucket and replaced wiping cloth, both reading at 400 PPM. Inspector provided education regarding wash, rinse and sanitizing of food prep areas where raw chicken preparation takes place to prevent cross contamination with raw, ready to eat foods prepped at that sink
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.
21. Proper hot holding temperatures Observed chicken and cubed steak in the hot holding unit in front of the grill holding at 118-124 degrees F. Items were placed in hot holding 1 hour prior. 3-501.16 (A)(1) Time/Temperature Control for Safety Food, Hot Holding:(A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 135°F or above. Corrected during inspection, both items were returned to grill to be reheated to 165°F before putting back in hot holding to be kept at 135°F or above. 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.
44 - Utensils, equipment & linens: properly stored, dried, & handled Observed employee mixing marinade into raw chicken in large bowl on prep and reusable metal gloves used to cut ready to eat pita bread hanging directly above raw chicken prep area were splashed with raw chicken liquid/marinade mixture. 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing Cleaned EQUIPMENT and UTENSILS, shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination Corrected during inspection, employee removed metal gloves and sent to dishwasher to be washed, rinsed and sanitized. Education provided regarding risk of contamination of ready to eat foods. Person in charge agrees to relocate gloves away from potential splash and contamination.
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.