Routine
Sep 3, 2025
11 recorded violations
Official wording
5-205.11(A) Using a Handwashing Sink-Operation and Maintenance (Pf) Observed a bag of food in handwashing sink . A 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
3-202.11. Observed raw meat and eggs stored over vegetables and ready to eat food in the walk in cooler. Raw foods of animal origin should not be stored over cooked or ready to eat foods. Eggs and 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
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) All prepared/ cooked foods in the reach in coolers like tofu and noodles observed without date labels. 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
7-102.11 Separation-Storage (P). Observed unlabeled chemical spray bottle in the back. Working containers used for storing poisonous or toxic materials such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Corrected on site through education.
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
3-501.13 Thawing (C). Observed raw meat thawing at 50 degrees in the prep sink. Approved thawing methods include: (A) Under refrigeration that maintains the food temperature at 41*F or less; or (B) Completely submerged under running water: (1) At a water temperature of 70*F or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of ready to eat to rise above 41*F. Corrected on site.
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
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
5-205.11(A) Using a Handwashing Sink-Operation and Maintenance (Pf) Observed box on handwashing sink in kitchen A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Box moved upon request.
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
3-202.11. Observed raw chicken stored over vegetables in walk in cooler. Raw foods of animal origin should not be stored over 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
7-202.12 Conditions of Use (P) Observed an unlabeled bottle of oven and grill cleaner in the sink. Item used for cleaning pots and pans. The bottle does not state material should be used to directly on food surfaces like it is. POISONOUS OR TOXIC MATERIALS shall be used according to manufacturer's use directions included in labeling. discussed limitations of the products use in cleaning just equipment, not cooking pots and pans.
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
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
3-305.11. Container of white rice in a tupperware stored in the rice cooker in the brown rice. food should be stored in a dry and safe manner so as to avoid contamination. Rice should not be stored in the other rice since it is being handled and then placed back in the container. 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 record from Boulder County Public Health, Sep 3, 2025 · Original Source