Routine
Sep 3, 2025
7 recorded violations
Official wording
6-301.11 Handwashing Cleanser, Availability (Pf); 6-301.12 Hand Drying Provision (Pf), 6-301.14 Handwashing Signage (C), 5-205.11(A) Using a Handwashing Sink-Operation and Maintenance (Pf). Handwashing sink next to dishwashing area has water turned off due to a leak and without soap, paper towels, and signage. Hand sinks must be equipped with soap and paper towels, be easily accessible, and have signage indicating employees must wash their hands. Owner will address issue.
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). Reheated gyro meat observed on the hot hold were at 80 degrees after an hour on steam line. Cooked foods of animal origin being re-heated for service need to be rapidly reheated to 165 in 2 hours or less. Education provided and facility will take meat from cooler, reheat on the grill, then hot hold at 135*F.
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
7-202.12 Conditions of Use (P) Observed two cans of aerosol insecticide in the kitchen. Pesticide was not labeled for approved use in a food facility. POISONOUS OR TOXIC MATERIALS shall be used according to manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT. Pesticide was discarded upon request.
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
3-602.11(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
6-501.111 Controlling Pests (C).Observed mouse droppings in the mop sink area, back kitchen and around the boiler.Pests need to be controlled in the retail food facility. Education provided and facility is aware of the issue and has a company coming 9/5/2025.
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
4-603.16 Rinsing Procedures (C) Observed rinsing procedures for washed utensils and equipment do not meet requirements. Three compartment sink was being used improperly. Dishes were being washed with soap in one compartment, then not rinsed, then sanitized in another compartment. Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: (A) Use of a distinct, separate water rinse after washing and before SANITIZING if using: (1) A 3-compartment sink, Discussed proper procedure for utilizing a three compartment sink for washing and sanitizing utensils and equipment. Wash dishes with soap in first compartment, utilize second compartment to completely rinse dishes before performing sanitizer step in the third compartment, then utilize a clean surface for drying
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
6-501.12 Cleaning, Frequency and Restrictions (C) Facility observed with large amounts of hanging dust accumulated throughout kitchen ceiling and in the walk in cooler ceiling. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 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.
More about cleaning or sanitizing problemsOfficial record from Boulder County Public Health, Sep 3, 2025 · Original Source