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
6 recorded violations
notedCode —Food temperature
Official wording
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Observation: Raw beef was observed in the cooler across from the dishpit being stored above peppers, spinach, and other ready-to-eat produce. Code Citation: Raw meats must be stored in a way to prevent cross-contamination of other foods. COS: Cooked chicken was moved above the raw meat.
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)" Observation: The dish machine had no chlorine in the final sanitizing rinse. Code Citation: Maintain a chlorine concentration of 50-200 ppm in the sanitizing rinse. COS: Person in charge called for service, 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) Observation: Noodles cold holding at 46°F, Tofu at 45°F, raw eggs at 43°F, and raw chicken at 48°F. Code Citation: Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41 deg F or less. COS: All foods were relocated to the walk-in cooler. The owner turned down refrigerator temperature and it was temping at the end of 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.
3-602.12 Other Forms of Information (C) Observation: No notification on site for customers regarding inquiries about food allergens Code Citation: Establishments shall notify consumers by written notification to inquire about information on major food allergens as ingredients. COS: Education provided.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.14 Wiping Cloths, Use Limitation (C) Observation: Observed wet wiping cloths stored on counters in the kitchen between uses. Code Citation: Cloths in-use for wiping counters and other equipment surfaces must be maintained in adequate sanitizer solution. COS: 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.
3-304.12 In-Use Utensils, Between-Use Storage (C) Observation: Observed an ice scoop on top of the ice machines and at the bar. Code Citation:"Ice scoop needs to be stored in a manner in which it keeps it clean. FOOD with their handles above the top of the FOOD and the container. Observation: Utensils were at room temperature throughout the facility. Code Citation: In use utensils may not be stored in water unless it is 135 degrees F COS: 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.
Official record from Boulder County Public Health, Sep 3, 2025 · Original Source
Routine
Sep 3, 2025
Reinspection Required
13 recorded violations
notedCode —Food temperature
Official wording
3-304.15(A) Gloves, Use Limitation (P) Observation: Single-use gloves being wiped on dry cloth when soiled by food employees on the cookline. Code Citation: 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. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Observation: Raw shell eggs and raw beef were above ready-to-eat veggies in the walk-in cooler. Code Citation: Raw meats must be stored in way to prevent cross contamination of other foods. Correction: 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.
2-103.11(A) Person-In-Charge-Duties. Observation: Operational control problems in the facility. Code Citation: During inspections and upon request the Person In Charge (PIC) shall demonstrate knowledge of foodborne disease prevention. Correction: 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.
2-401.11 Eating, Drinking, or Using Tobacco (C) Observation: Observed employee drink cup stored on food prep counter in kitchen. Code Citation: an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. Correction: 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.
2-301.14 When to Wash (P) Observation: No handwashing observed during inspection. Correction: Employees are required to follow proper hand washing procedures. Correction: 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.
6-301.11 Handwashing Cleanser, Availability (Pf) 6-301.12 Hand Drying Provision (Pf) 6-301.14 Handwashing Signage (C.) Observation: The handwashing sink in the kitchen prep area was without soap, paper towels, and signage. The handwashing sink in sushi bar was observed without a signage. Code Citation: Hand sinks must be equipped with soap and paper towels, and have signage indicating employees must wash their hands. Correction: Restocked soap and paper towels upon request. 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.
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Sprouts cold holding at 44°F, noodle at 42°F, chicken at 46°F, and beef at 46°F in prep cooler near next to the handwashing sink. Correction: All foods were relocated to the walk-in cooler. Eggs cold holding at 85°F, noodles at 52°F, raw chicken at 52°F, raw fish at 50°F, raw pork at 54°F, raw shrimp at 53°F, tofu at 56°F and diced tomato at 53°F in the prep cooler next to dry storage are in the kitchen. Correction: All food was discarded at the time of inspection; food was out of temperature for more than 4 hours. Code Citation: Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41 deg F or less.
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.
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Observation: Several containers of potentially hazardous foods(TCS foods) had no date markings. Code Citation: 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. Correction: 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.
4-301.11 Cooling, Heating, and Holding Capacities-Equipment (P Observation: The prep cooler unit, located next to the dry storage area, was not cooling properly. Code Citation: Equipment for cold holding of foods, as well as hot holding, cooling and reheating shall be sufficient in number and capacity to provide required food temperatures. Correction: Repair / replace units as needed to provide adequate 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.
3-501.13(A-C) Thawing (PF) Observation: Vacuum packaged fish thawing in sushi bar reach-in cooler in the sealed bag Code Citation: REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration (2) Prior to, or Immediately upon completion of, its thawing using procedures Correction: 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.
3-602.12 Other Forms of Information (C) Observation: Observed no allergen information on menu Code Citation: Establishments shall notify consumers by written notification to inquire about information on major food allergens as ingredients. Correction: Education provided with inspection to owner.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.14 Wiping Cloths, Use Limitation (C) Observation: A sanitizer bucket was observed measuring at zero ppm Quat solution in the sushi bar. Code Citation: Cloths in-use for wiping counters and other equipment surfaces must be maintained in adequate sanitizer solution. Correction: Sanitizer buckets replace upon request. 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.
3-304.12 In-Use Utensils, Between-Use Storage (C) Observed several knives stored between cracks between in the prep cooler units in the kitchen. Code Citation: Store in-use utensils in an approved manner such as on a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED. Correction: 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.
4-101.19 Nonfood-Contact Surfaces (C) Observation: Cardboard used on dry storage shelving in kitchen prep area. Code Citation: Non-food contact surfaces shall be smooth and easily cleanable. Correction: Remove/Replace cardboard. 4-202.16 Nonfood-Contact Surfaces (C) Observation: Raw wood shelf on prep line. Code Citation: Nonfood contact surfaces shall be free of unnecessary ledges, projections, and crevices and designed and constructed to allow easy cleaning and to facilitate maintenance. Correction: Paint/seal raw wood.
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.