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 —Permits, training, and postings
Official 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.
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Reach in cooler at the barista station had all products with an internal temperature of 50*F-56*F. All Items in walk in cooler range from 42 degrees to 77 degrees. Most cooked items on racks that were cooked the day before were at 48-53 degrees, also cheese was at 50 degrees, tofu at 52 degrees. All foods need to be at 41 degrees or less. All items voluntarily discarded by staff/ management that had been in there for more than 4 hours and were TCS foods.
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.
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. 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.
Official record from Boulder County Public Health, Sep 3, 2025 · Original Source
Routine
Sep 3, 2025
Pass
8 recorded violations
notedCode —Permits, training, and postings
Official wording
2-102.11(A) Demonstration (Pf). Food service employees not able to demonstrate knowledge or understanding of food code at the time of inspection. During inspections and upon request the person in charge shall demonstrate knowledge of foodborne disease prevention and the requirements of this food code. 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.
2-102.12(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.
6-301.12 Hand Drying Provision (Pf). Hand washing sink lacking paper towels, staff uses cloth towel through the day to dry hands. Hand sinks must be equipped with paper towels. Owner Manager placed paper towels at hand sink. 5-205.11(A) Using a Handwashing Sink-Operation and Maintenance (Pf) . Hand sink is used as a dump sink for baristas. A hand sink should only be used to wash hands. 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.
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf); 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P). Dishes were observed to be washed in soap in the sink and rinsed and only sanitized by spraying santizer after on them. Education provided on proper dishwashing techniques.
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.
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Small prep cooler is holding milk and other items at 45*F. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less.Education provided to repair cooler.
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.
7-102.11 Separation-Storage (P). Observed unlabeled chemical spray bottles in facility. 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.
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.
3-602.11(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.
3-304.14 Wiping Cloths, Use Limitation (C). Wipe cloth for cleaning steam wand are not kept in sanitizer buckets or have any detectable sanitizer on them. All wet wipe cloths need to have detectable sanitizer on them for use on food contact surfaces. 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.