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
5 recorded violations
notedCode —Permits, training, and postings
Official wording
2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.
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.
2-301.12 Cleaning Procedure (P). Observed cook washing gloves in the hand sink. Education provided that bare hands need to be washed for atleast 20 seconds under running water. 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.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) The chlorine residual at the dish machine was tested at less than 50 ppm. All food contact surfaces shall be washed, rinsed, and sanitized with a chlorine residual from 50ppm-200ppm. Owner will have it repaired.
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.
3-304.14 (B) Wiping Cloths, Use Limitation (C) Observed wet wiping cloths used for wiping surfaces stored on the prep line in no sanitizing solution. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114. 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.
3-304.12 In-Use Utensils, Between-Use Storage (C). Observed spoons for scooping rice stored in ice water on the counter. In use utensils may not be stored in water unless it is 135 degrees F. Corrected through education.
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
13 recorded violations
notedCode —Contamination
Official wording
3-304.15 Gloves, Use Limitation. Gloves were seen being used improperly by staff throughout facility.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. Eduation 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.
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) All prepared/ cooked foods in the reach in coolers and walk in cooler observed without date labels. Foods that are time/temperature controlled for safety and held for more than 24 hours must be date marked and used within 7 days of preparation. Education provided to owner with inspection.
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.
7-102.11 Separation-Storage (P). Observed unlabeled chemical spray bottle in the back. Working containers used for storing poisonous or toxic materials such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Corrected on site.
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.
3-602.11(B)(5) Food Labels, Name of Major Food Allergens (Pf). No notification on site for customers in regards to inquiries about food allergens. Establishments shall notify consumers by written notification to inquire about information on major food allergens as ingredients. Education provided with inspection to owner.
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.
6-501.111 Controlling Pests (C).Observed mouse droppings in the dry food storage area on food containers. Pests need to be controlled in the retail food facility. 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.
3-304.12 In-Use Utensils, Between-Use Storage (C). Observed utensils for cooking on the line stored in water on the counter. In use utensils may not be stored in water unless it is 135 degrees F. Corrected through education.
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.
2-102.11(A) Demonstration (Pf). Food service employees not able to demonstrate knowledge or understanding of food code at the time of inspection. During inspections and upon request the person in charge shall demonstrate knowledge of foodborne disease prevention and the requirements of this food code. 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.
2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.
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.
2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf). No procedures on site for educating staff how to clean-up of vomiting and diarrheal events. A clean-up of vomiting and Diarrheal Events is necessary to have on site. Education provided with inspection.
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.
2-301.12 Cleaning Procedure (P). Observed cook washing gloved hands in the prep sink without soap. Education provided hands need to be washed for atleast 20 seconds under running water. Education provided. 2-301.14(H) When to Wash (P). Observed cook changing tasks between handling raw meat and ready to eat foods with no hand washing and glove change. Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment andutensils, unwrapped single use items.(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 animals;(D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, 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.Education provided.08 - Hands clean & properly washed
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.
3-304.15 Gloves, Use Limitation. Observed cooks and food service workers handling raw meat then handling ready to eat food with the same gloves. Also observed people walking throughout restaurant doing numerous different tasks without changing gloves. 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. 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.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) The meat slicer and meat press machine both had dried and caked food residue on them and were not cleaned after last use. All food contact surfaces shall be washed, rinsed, and sanitized using heat or approved chemicals. 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.
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Shell eggs on the counter at 70*F. Wrapped rice and shrimp spring rolls held on the counter at 7*F. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. Eggs moved to cooler and spring rolls 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.