Re-Inspection
Sep 3, 2025
24 recorded violations
Official wording
2-102.11(A) Demonstration (Pf). Continued operation of facility with the roach infestation the last 2 weeks, open walls, and disconnected 3-compartment sink shows they do not have understanding of food code and duties of the person in charge. 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
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
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.
More about paperwork, training, or posting issuesOfficial wording
3-203.12 Shellstock, Maintaining Identification (Pf); 3-203.11 Molluscan Shellfish, Original Container (C). Mussels and clams observed not in original container without tags. (A) Except as specified under Subparagraph (C) (2) of this section, SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. (B) The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. (C) The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under ¶ B of this section, by: (1) Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label, as specified under ¶ B of this section; and (2) If SHELLSTOCK are removed from its tagged or labeled container: (a) Preserving source identification by using a record keeping system as specified under Subparagraph (C)(1) of this section, and (b) Ensuring that SHELLSTOCK from one tagged or labeled container are not COMMINGLED with SHELLSTOCK from another container with different CERTIFICATION NUMBERS; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the CONSUMER. Education provided to owner and cook.
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
3-403.11 Reheating for Hot Holding (P). Reheated meatballs from freezer observed on the hot hold were at 122*F-127*F degrees after a reheat in stove. Cooked foods of animal origin being re-heated for service need to be rapidly reheated to 165 in 2 hours or less. Education provided for longer cooking and checking the temperature of foods brought up to temperature before hot holding.
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
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) .Some prepared/ cooked foods in the walk in in coolers observed beyond the 7 day date label (chicken and rice ). 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.
More about food kept at an unsafe temperatureOfficial wording
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf). The menu does not indicate clearly which items are available to be served undercooked. The food items should be clearly identified or marked. 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.
More about food kept at an unsafe temperatureOfficial wording
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.
More about food source, dating, or labeling problemsOfficial wording
2-102.11(A) Demonstration (Pf). Continued operation of facility with the roach infestation the last 2 weeks shows they do not have understanding of food code and duties of the person in charge. 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
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
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Prep cooler next to hot hold station holding 43-45°F including sliced tomatoes, shredded cheese, whole mozzarella cheese. 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.
More about food kept at an unsafe temperatureOfficial wording
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) All prepared/ cooked foods in the reach in coolers observed without date labels. This is an issue because the facility is now closed, and the food will not be used quickly. 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. Owner stated she will take the food to her other business if the restaurant remains closed.
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
6-501.111 Controlling Pests (C).Observed pervasive cockroaches throughout the facility. Pests need to be controlled in the retail food facility. Facility is working with pest control and have a written plan by the company to deal with the problem once the new walls are constructed and holes in facility are patched, etc.
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
3-101.11 Safe, Unadulterated and Honestly Presented (P). Infestation of roaches in the facility creates an inability to keep food safe from contamination by the insects. Food shall be safe and unadulterated.
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
6-501.12 Cleaning, Frequency and Restrictions (C)Facility observed with large amounts of dirt, grease, mouse and cockraoch droppings, accumulated throughout kitchen and front of house. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Kitchen and front of house to be cleaned to eliminate debris, 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
5-205.11(A) Using a Handwashing Sink-Operation and Maintenance (Pf) Hand sink next to the pizza station is no longer accesible due to construction. A hand sink shall be maintained handwashing sink that it is accessible at all times for employee use.
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
203.12 Shellstock, Maintaining Identification (Pf); 3-203.11 Molluscan Shellfish, Original Container (C). Mussels in walk in cooler observed not in original container, and records not complete. (A) Except as specified under Subparagraph (C) (2) of this section, SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. (B) The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. (C) The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under ¶ B of this section, by: (1) Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label, as specified under ¶ B of this section; and (2) If SHELLSTOCK are removed from its tagged or labeled container: (a) Preserving source identification by using a record keeping system as specified under Subparagraph (C)(1) of this section, and (b) Ensuring that SHELLSTOCK from one tagged or labeled container are not COMMINGLED with SHELLSTOCK from another container with different CERTIFICATION NUMBERS; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the CONSUMER. Education provided to owner and cook.
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), All Items in walk in cooler range from 46 degrees to 51 degrees. All cooked foods, shellfish, not hard cheeses (ricotta containers), meats, dairy need to be discarded. All items voluntarily discarded by staff/ management.
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
4-302.11 Food Temperature Measuring Devices (Pf). No thermometer on site for use in taking temperatures of foods cooling, reheating, or being cooked . A food temperature measuring devices must be available. 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.
More about food kept at an unsafe temperatureOfficial wording
6-501.111 Controlling Pests (C).Observed pervasive cockroaches throughout the facility. Pests need to be controlled in the retail food facility. Facility is working with pest control company but not following their written suggestions. Facility needs to use the next 2 days to pull out equipment and do a deep cleaning and a real roach treatment.
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
3-305.11 Food Storage-Preventing Contamination from the Premises (C). Potatoes, onions are stored without cover as well flour for pizza near the pizza over. Both of these items are very close to infested roach areas. Food should be stored in a dry and safe manner so as to avoid contamination. 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
3-302.15 Washing Fruits and Vegetables (Pf). Prep sinks have been disconnected for construction, so the only place to wash produce is in the hand sinks in buckets. Raw fruits must be washed with running water before serving. Education provided only prewashed produce can be used in the future if sink is not working.
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
6-201.13. Floor and Wall Junctures, Coved, and Enclosed or Sealed (C). Facility is doing construction on back walls and bathroom, leaving an entire kitchen wall open during construction and also doing food service. 3-compartment sink has been disconnected and pulled out. Facility cannot have open walls in a kitchen area while doing food service. Education provided. 6-501.12 Cleaning, Frequency and Restrictions (C)Facility observed with large amounts of dirt, grease, and dead cockroaches accumulated throughout kitchen and front of house. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Kitchen and front of house to be cleaned to eliminate debris, 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
203.12 Shellstock, Maintaining Identification (Pf); 3-203.11 Molluscan Shellfish, Original Container (C). Mussels and clams observed not in original container, and records not complete (no tags with mussels, no dates on completed tags that are kept). (A) Except as specified under Subparagraph (C) (2) of this section, SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. (B) The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. (C) The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified undersection B of this section, by: (1) Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label, as specified under ¶ B of this section; and (2) If SHELLSTOCK are removed from its tagged or labeled container: . Education provided to owner and cook.
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
3-202.11. Observed raw pork stored over cooked foods/ raw in walk in cooler. Raw meat skewers also stored next to arugula in the reach in cooler. Raw foods of animal origin should not be stored over or next to cooked or ready to eat foods. Meats to be rearranged to the lower shelf and 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.
More about food kept at an unsafe temperatureOfficial 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). Company contacted whole BCPH was on site for more chlorine, and facility instructed to atleast was/rinse dishes tonight, then was/rinse/sanitize when the sanitizer is replaced (3-compartment sink not operation for hand washing).
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 record from Boulder County Public Health, Sep 3, 2025 · Original Source