Routine
Sep 3, 2025
7 recorded violations
Official wording
6-501.111 Controlling Pests (C). Fruit flies in the dishwashing area on food and food contact surfaces. Flies and other pests should be controlled. Discussed cleaning of drains to solve the problem for facility.
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
3-305.11. Container of sugar and salt on the floor without available lids. Food should be stored in a dry and safe manner so as to avoid contamination. 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.
More about food not protected from contaminationOfficial wording
3-304.14 Wiping Cloths, Use Limitation (C). Wet wipe cloths for cleaning surfaces are not kept in sanitizer buckets or have detectable sanitizer on them. All wipe cloths need to have detectable sanitizer on them. 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 wording
3-304.12 In-Use Utensils, Between-Use Storage (C). Observed spoons for scooping rice stored in water on the counter. In use utensils may not be stored in water unless it is 135 degrees F. Corrected through education.
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
2-301.14(H) When to Wash (P). Observed cook cutting raw meat then put on gloves to handle ready to eat food with no hand washing. Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single use items (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling animals; (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the 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.
More about handwashing problemsOfficial wording
5-205.11(A) Using a Handwashing Sink-Operation and Maintenance (Pf) Observed bucket in handwashing sink used to rinse off hands instead of washing them while making batter fried chicken so the drain does not clog with batter. A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Discussed removing the bin from the sink to a new location so the employee will wash hands correctly after completing the task of frying the chicken.
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
7-207.11 Restriction and Storage-Medicines (Pf). Observed personal medications stored above food prep area in the back. Medications must be stored away from customer food and food prep areas. Education provided and items moved. 7-102.11 Common Name-Working Containers (Pf) Observed a spray bottle of chemical unlabeled under counter at dishpit. Label all working containers of toxics for easy identification. Labeled upon request.
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 record from Boulder County Public Health, Sep 3, 2025 · Original Source