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
4 recorded violations
notedCode —Food source and labeling
Official wording
2. Certified Food Protection Manager. 2-102.12 Operator has an expired CFPM and has registered for a new class and is in the process of completing it. Operator will email inspector new certificate within 90 days to: btovar@bouldercounty.org
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.
16. Food Contact Surfaces; cleaned and sanitized. Observed sanitizer in 3 compartment sink and in wiping cloth buckets reading at 0 ppm Chlorine using test strips appropriate for chemical used. 4-501.114 (C)(1)(2) Manual and Mechanical Ware washing Equipment, Chemical Sanitization. Use in accordance with the EPA-registered label use instructions and use testing strips routinely to ensure sanitizer is being used at proper concentration. Person in charge refilled sanitizer section of 3 compartment sink and wiping cloths bucket and retested. Reading at 50 PPM chlorine. Observed soiled meat slicer last used several days ago. Person in charge says it is cleaned in place. Inspector reviewed proper wash, rinse, and sanitize steps, including disassembling meat slicer to wash, rinse and sanitize all parts that are removable and wash, rinse and sanitize in place the stand and other non-removable parts.
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.
Not using non-continuous cooking , cooking chicken to 165ºF prior to cooling in walk in, uncovered in shallow container.
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.
41. Wiping cloths; properly used and stored. Observed wet wiping cloth on hot holding counter at front of house. 3-304.14 Wiping Cloths, Use Limitation 3-304.14 (B) (1) Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration appropriate for chemical being used. Corrected during inspection.
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
Reinspection Required
9 recorded violations
notedCode —Permits, training, and postings
Official wording
1. Person in charge present, demonstrates knowledge and performs duties. 2-103.11 Person-In-Charge-Duties. The person-in-charge was not routinely performing duties leading to violations.
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.
11. Food Obtained from approved source. Observed large number of unlabelled meat and poultry items without USDA marking, handling or cooking instructions. Compliance with Food Law, Packaged Food Labeled. 3-201.11. Meat and Poultry must maintain USDA labeling and be able to trace source of meat and poultry being used in the restaurant.
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.
18. Proper cooking time and temperature. Observed facility uses non-continuous cooking and partially cooks/prepares fried chicken to be fully cooked after cooling and freezing, without a written specialized process procedure or approval from regulatory agency. 3-401.14 Non-Continuous Cooking of Raw Animal Foods. Raw animal foods that are cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that: (1) Have obtained prior approval from the regulatory authority; (2) Are maintained in the food establishment and are available upon request (3) Describe how they are to be monitored and documented and the corrective actions to be taken if the requirements are not met; (4) Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked; Written procedures must be provided to Boulder County Public Health. A template for non-continuous cooking procedure emailed to facility to assist with compliance.
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.
22. Time/Temperature Control for Safety Food, Cold Holding Observed multiple containers of cut vegetablesgreens such as zuchini, cabbage, carrots, celery at holding on the counter at 60-67ºF. Tofu in cold top, set on top of metal holding pans above fill line holding at 50ºF , 3-501.16(A)(2) Except during preparation, cooking, or cooling, time/temperature controlled for safety (TCS) foods shall be maintained at 41°F or less.. Corrected during inspection, person in chargevoluntarily discarded items discussed, some that were just cut/preparred were put into walk in cooler until the temperature reaches 41°F, then cut veggies and tofu can go into metal pans to be held inside of cold top.
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.
36. Thermometer Provided and accurate. Observed thermometer not working properly, low battery, not taking temperature of foods as required. 4-302.12 Food Temperature Measuring Devices. (A) Food temperature measuring devices shall be provided and readily accessible for use in monitoring food temperatures including proper cooking temperatures, hot/cold holding, cooling procedures etc. Education provided. Person in charge will obtain a new battery or working thermometer today and monitor temperatures routinely.
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.
41. Wiping cloths, properly used and stored. Observed wet wiping clothes on food prep counters not held in sanitizer. Wiping Cloths, Use Limitation. 3-304.14 (B) (1) Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration appropriate for chemical being used.
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.
44. Utensils, equipment and linens properly stored, dried and handled. Observed a large number of utensils and equipment not stored in clean locations, exposed to dust and other contaminates. 4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. (A) Cleaned equipment and utensils, ...and single service items shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. To do before reinspection: clean heavily soiled surfaces in the kitchen area including shelves where equipment is stored.
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.
49 - Non-food contact surfaces clean. 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed heavily soiled surfaces where equiqment and utensils are stored, throughout the facility. Maintain clean equipment and facility, including floors, walls and ceilings.
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.
55. Physical facilities installed, maintained and clean. Observed large number of personal items in kitchen, items not for food prep purposes. 6-501.113 Storing Maintenance Tools (C) 6-501.114 Maintaining Premises, Unnecessary Items and Litter (C). Remove unnecessary items from kitchen and relocate to area outside kitchen.
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.