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 —Handwashing
Official wording
8. Hands cleaned and properly washed. Observed food employee working with ready-to-eat (RTE) food with single use gloves on, then left work station, entered walking refrigerator, handled raw shell eggs from the walk in, then return to continue working with ready to eat beans without removing soiled gloves or washing hands and donning new gloves. Corrected immediately, and food handler removed soiled gloves, washed hands properly and donned new gloves when prompted by inspector and person in charge. 2-301.14 When to Wash: immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single use articles and:(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 service animals; (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products, 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. Corrected on site, Education provided to employee in Spanish by lead cook.
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 raw chicken breasts and raw turkey patties in the walk-in refrigerator stored above raw gound hamburger meat and raw whole muscle beef. Packaged and Unpackaged Food - Separation, Packaging, and Segregation. Food must be protected from cross contamination by separating raw animal food during storage, preparation, holding, and display... Corrected during inspection, operator relocated meats and poultry items according to cook temperature guidance, and has poster with correct storage guidance on walk-in refrigerator wall.
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.
22. Time/Temperature Control for Safety Food, Cold Holding Observed several containers of milk in reach in refrerator below coffee station holding at 47-48°F. Used thermometer to measure several containers of milk, none holding at proper temperatures. 3-501.16(A)(2) Except during preparation, cooking, or cooling, TIME/TEMPERATURE CONTROL (TCS) FOR SAFETY FOOD shall be maintained a 41°F or less. Corrected on site, Items voluntariliy discarded and person in charge will inform staff to use reach in refrgerator across from coffee station for milk and other dairy products until unit is fixed. Use thermometer routinely to monitor temperatures.
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
7 recorded violations
notedCode —Handwashing
Official wording
1. Person in charge present, demonstrates knowledge and performs duties. 2-103.11 Person-In-Charge-Duties. The person-in-charge was not routinely monitoring employee handwashing, temperatures of TCS foods and cooling practices, leading to violations. Education and resources (AMCs) provided by inspector on site and emailed.
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.
8. Hands cleaned and properly washed. Observed food employee making ready-to-eat (RTE) food with single use gloves on, then touching soiled equipment, going out of kitchen prep area into walk-in refrigerator with same soiled gloves, then return to station to continue making RTE foods, without washing hands or changing soiled gloves. 2-301.14 When to Wash: immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single use articles and:(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 service animals; (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products, 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 and Spanish language resources provided via email.
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.
20. Proper cooling time and temperature. Observed green chile cooling in the walk-in refrigerator at 124°F and decreased to 119°F 30 minutes later, more than 1 hour of cooling had already elapsed from time it was placed in walk in refrigerator. 10°F/hr (5°F in 30 minutes). At this rate the green chili will not meet cooling parameters. 3-501.14 Cooling. (A) Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from 135ºF to 70°F; and(2) Within a total of 6 hours from 135ºF to 41°F or less. Person in charge placed uncovered green chile in walk-in freezer for rapid cool down.
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 red rice, cooked mushrooms, cut bell peppers and scrambled eggs on a steam table holding at between 87 ºF to 112 ºF. 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 under §3-501.19 time/temperature control for safety food shall be maintained at 135°F or above.Person in charge voluntarily discarded items. Inspector discussed routine temperature monitoring (see active managerial controls information in email)
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.
22. Proper cold holding temperatures. Observed cold top refrigerator unit in kitchen/cook line holding temperatures of TCS foods between 44ºF-46ºF. 3-501.16(A)(2) Except during preparation, cooking, or cooling, time/temperature control for safety (TCS) food shall be maintained a 41°F or less. Person in charge removed items and voluntarily discarded items, replacing with cold items from the walk in refrigerator. May temporarily use time as a public health control by discarding items every 4 hours until unit is fixed or add ice to unit for ice bath to keep temperatures at 41ºF or lower. Do not use this unit to store TCS items overnight or when temperatures cannot be routinely monitored.
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.
23. Proper date marking and disposition. Observed inconsistent date marking in walk-in refrigerator. Some items date marked the day they were prepared, others datemarked the dates they should be discarded making it impossible for inspector to be able to differentiate between foods that were recently prepared and those that were still stored after discard date. 3-501.17 A; D(4). Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking. (A) ... refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41ºF or less. for a maximum of 7 days. The day of preparation shall be counted as Day 1. D (4); Use a system that meets the above criteria. Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request.
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.
33. Proper cooling methods used; adequate equipment for temperature control. Green chile not meeting cooling parameters was being cooling in a large/deep plastic container. Many items in refrigerator that were previously cooled and now at 41°F or less had condensation on lids indicating possibly covered while still actively cooling. 3-501.15 Cooling Methods. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the followingmethods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in the equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the food.
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.