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
2 recorded violations
notedCode —Food temperature
Official wording
3-501.16 Cold Holding. Observed time/temperature control foods such as cooked tater tots inside the reach in cooling unit next door at 47F and covered. Time/temperature control for food safety shall be maintained at 41F or lower at all times during cold holding. Owner stated the food had been placed inside the cooling unit less than 3 hours prior.
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 Food Allergens. The facility doesn't have a written notification for the major food allergens. Provide written notification customers of serving some of the major food allergens. Provided handout.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boulder County Public Health, Sep 3, 2025 · Original Source
Routine
Sep 3, 2025
Reinspection Required
5 recorded violations
notedCode —Permits, training, and postings
Official wording
2-102.12 Certified Food Protection Manager CFPM. The facility doesn't have a CFPM on staff while operating. The person in charge shall be a CFPM who has shown proficiency of required information through passing a test that is part of an. Accredited program. Owner will provide certificate.
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.
6-301.12 Hand drying provisions. The bathroom in the kitchen and kitchen's hand sink doesn't have paper towels available. All hand sinks shall provide paper towels at all times for proper hand washing Employee provided paper towels immediately
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 Cold Hold - observed time/temperature control foods such as prepped sandwiches, cooked sausage, sliced cheese and tater tots at temperatures ranging from 57F to 86F. Time/temperature control for food safety shall be held at 41F or below at all times during cold holding. Talked to manager and Chef about different ways to ensure time/temperature control foods are kept at 41F or below at all times during cold 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.
3-602.12 Food Allergens. The facility doesn't have a written notification for the major food allergens. Provide written notification customers of serving some of the major food allergens. Provided handout.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-204.17. Washing machine dispensing sanitizer. The mechanical dishwasher was out of sanitizing concentration. The mechanical dishwasher must always dispense the proper amount of sanitizing concentration. Staff immediately supplied sanitizing concentration to the dishwasher.
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.