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
3 recorded violations
notedCode —Chemicals
Official wording
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 zero ppm. All food contact surfaces shall be washed, rinsed, and sanitized using heat or approved chemicals (chlorine for this facility). Owner to call back auto-chlor for a repair again.
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). Prep cooler pull out drawer holding foods at 50*F-54*F. Only cut leeks were potentially hazardous. 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. 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.
3-304.14 Wiping Cloths, Use Limitation (C). Wipe cloths for cleaning surfaces are kept in sanitizer buckets with only water and no sanitizer. All wipe cloths need to have detectable sanitizer on them. 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.
Official record from Boulder County Public Health, Sep 3, 2025 · Original Source
Routine
Sep 3, 2025
Reinspection Required
17 recorded violations
notedCode —Permits, training, and postings
Official wording
2-102.11(A) Demonstration (Pf). Food service employees not able to demonstrate understanding of food code at the time of inspection. During inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, 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.
2-301.14(H) When to Wash (P). Observed cook changing tasks to put on gloves with no hand washing. 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 and utensils, 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. 2-301.15 Where to Wash (Pf). Observed hand washing in the 3 compartment sink without soap instead of the hand sink which was next to the 3 compartment sink. Hands must be washed in appointed hand sinks.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.
5-202.12 Handwashing Sinks, Installation (Pf). Observed hot water at hand sink turned off. A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 100*F through a mixing valve or combination faucet. Hot water turned back on during inspection.
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 zero ppm. All food contact surfaces shall be washed, rinsed, and sanitized using heat or approved chemicals (chlorine for this facility). Facility to call for company to repair.
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). Bottom pull out drawer of prep table is holding doods at 50*F including cut leeks. 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. Education provided to owner.
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.
7-202.12 Conditions of Use (P) Observed a can of aerosol insecticide in the kitchen. Pesticide was not labeled for approved use in a food facility. POISONOUS OR TOXIC MATERIALS shall be used according to manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT. Pesticide was discarded upon request.
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.
6-501.111 Controlling Pests (C).Observed mouse droppings in the dish/ prep/ area and the dry food storage area. Also observed dead and live roaches. pests need to be controlled in the retail food facility. Education provided and facility is aware of the issue and actively working on it. The property is experiencing many pest problems and may benefit from the entire building/ complex having concentrated pest control.
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.
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.
2-301.15 Where to Wash (Pf). Observed hand washingby cook in the 3 compartment sink without soap instead of the hand sink which was next to the 3 compartment sink. Hands must be washed in appointed hand sinks. 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.
5-205.11(A) Using a Handwashing Sink-Operation and Maintenance (Pf) Water supply to only handwashing sink was turned off during inspection. Handsinks must be working at all times for employee use. Corrected on site.
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.
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Prep cooler drawer accross from stove with curry holding curry and rice noodles at 49*F. Other prep cooler next to fry station had stacked tofu at 50*F in the plastic containers on the prep top section. 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.Education provided and items moved or 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.
3-501.19 Time as a Public Health Control (Pf) Facility keeps cooked egg rolls to be re-fried ou uring the lunch rush and uses product within 4 hours. Facility lacks an approved Time as a Public Health Control plan for potatoes, quiche, and raw shell eggs kept out of temperature control. A Time as a Public Health Control written procedure template will be provided to operator to fill out and send back to inspector and keep on file at restaurant; and time stamp product that will be kept out of temperature control.
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 Common Name-Working Containers (Pf) Observed sanitizer spray bottle of chemical unlabeled in the front. Label all working containers of toxics for easy identification. Labeled upon request.
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.
6-501.111 Controlling Pests (C).Observed live roaches walking on prep tables in the back. Pests need to be controlled in the retail food facility. Education provided to increase pest control.
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.
3-305.11 Food Storage-Preventing Contamination. The pull our drawer with rice noodles in water had a personal employee use drinking container of coconut water stored in the food container. Employee beverages should not be stored inside restarant food coolers in this manner. 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.
3-304.14 Wiping Cloths, Use Limitation (C). Wipe cloths for cleaning surfaces are not kept in sanitizer buckets with chlorine, but with both dish soap and bleach and no detectable sanitizer in the bucket. All wipe cloths need to have detectable sanitizer on them. Education provided to not mix soap and bleach.
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.