Re-Inspection
Sep 3, 2025
12 recorded violations
Official wording
7-102.11 Common Name-Working Containers (Pf) Observed two spray bottles of chemical unlabeled under counter at dishpit. 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.
More about chemicals stored or used unsafelyOfficial wording
3-502.12 Reduced Oxygen Packaging, Criteria (Pf). Observed reduced oxygen packages with chillis and plantains in the freezer. Items vacuum packaged need to have an approved HAACP plan,or be packaged and opened and used within 48 hours. Education provided to owner to discontinue the practice and submit a HAACP plan if the chef wishes to continue.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
2-301.14(H) When to Wash (P). Observed a prep cook wipe hands from food then changing tasks to put on gloves with no hand washing. Also observed an employee blow their nose then return to working without 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.
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
6-301.12 Hand Drying Provision (Pf). Hand washing sink lacking paper towels. Hand sinks must be equipped with paper towels. Manager to place paper towels at hand sink.
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
3-403.11 Reheating for Hot Holding (P). Items in water warmer that were previously cooked and vacuum packaged and or in plastic containers had a temperature of 137*F-143*F and were being held at that tempartaure to await a further re-heating for service. However, there is no way to monitor which items take longer than 2 hours to be served. Cooked foods being re-heated for service need to be rapidly reheated to 165 in 2hours or less. Education provided to change format of this procedure.
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
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.
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) 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). 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 Grill line prep coolers holding foods 45-52 degrees F and above including numerous containers of cream sauces and cheeses 48 deg.F, containers of grilled vegetables 49 deg.F, raw meats and fish up to 58 deg.F. Refrigerated drawer holding cheeses and cooked chicken 44deg.F. Maintain all potentially hazardous foods at 41 degrees F and below cold-holding. Items held less than 2 hours replaced with cold products from walk-in cooler, ice baths created to support inadequate refrigeration.
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
3-501.19 Time as a Public Health Control (Pf) Facility keeps salsas, crema, cheese on the counter on ice but is aware the temperatures are over 41*F, but states they use product within 2 hours, and are using Time as a Public Health Control, but no records available. Crema, cheese, salsas had temperatures over 45*F at the time of inspection. Facility lacks an approved Time as a Public Health Control plan . A Time as a Public Health Control written procedure template will be provided to operator to fill out and send back to inspector;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.
More about food kept at an unsafe temperatureOfficial wording
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Pull out drawer had cooked chicken and cheese at 45*F. Cheese held on the counter at 55*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. Cooler turned down and monitored. Cheese should be put on ice,
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
3-501.19 Time as a Public Health Control. Facility is tryiing to use TPHC for the cheese and other TCS foods on the counter. However, although there is a temp log, the temperature taken and recorded is not necessarily the same product checked 2 hours later because the portions are quite small. In order to use time as a temperature control written procedures need to be on site and available for the Department to review. Additionally, the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. facility needs to ust use ice for these products on the counter unless another solution is figured out.
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
3-502.12 Reduced Oxygen Packaging, Criteria (Pf). Observed reduced oxygen packaged raw meat in the freezer as well as ROP cooked foods warming in a thermal bath for service, all that are packaged on site. Items vacuum packaged need to have an approved HAACP plan,or be packaged and opened and used within 48 hours. Facility states that a HAACP plan recently submitted to BCPH for review.
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 record from Boulder County Public Health, Sep 3, 2025 · Original Source