Routine
Sep 3, 2025
8 recorded violations
Official wording
6. Proper eating, tasting, drinking or tobacco use Observed food employee prepping vegetables at 3 compartment sink with an open cup of coffee on prep board while cutting ready to eat vegetables. Observed a half-eaten sandwich sitting on shelving with clean utensils, food containers and other clean food equipment. 2-401.11(A) Eating, Drinking, or Using TOBACCO PRODUCTS. An EMPLOYEE shall eat, drink, or use any form of TOBACCO PRODUCTS only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. Corrected during inspection, person in charge removed open drink and sandwich and provided education to food worker. A designated area for food and drink consumption discussed.
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
9. No bare had contact with ready-to-eat food or an alternative procedure allowed Observed food employee cutting cilantro that was to be used in fresh salsa preparation with bare hands. 3-301.11(B) Preventing contamination by hands, Ready-to-eat foods. FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands. Corrected during inspection, person in charge removed and discarded cilantro, provided education to food employee regarding hand washing and glove use when cutting ready to eat food.
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
10. Adequate handwashing sinks properly supplied and accessible Observed handwashing sink in kitchen prep area with lexan food container in sink, food scraps in sink and empty soap container. Observed handsink on line with no paper towels available. 5-205.11(A) (B) Using a Handwashing Sink. A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. A HANDWASHING SINK may not be used for purposes other than handwashing. 6-301.11 handwashing cleanser, availability. Each HANDWASHING SINK shall be provided with a supply of hand cleaning liquid, powder, or bar soap. 6-301.12 Hand Drying Provision. Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with Individual, disposable towels. Corrected during inspection, person in charge removed lexon food container from handsink in kitchen prep area and provided soap. Provided single use towels to handsink on line. 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
14. Required records available: Shellstock tags, parasite destruction. Observed shellstock tags without the date last served written in space provided on tag and inconsistent chronological order. 3-203.12 (A) (B)(C)(1-2)Molluscan Shellfish, Maintaining Identification. The date when the last MOLLUSCAN SHELLFISH from the container is sold or served shall be recorded on the tag, label, or invoice. The identity of the source of MOLLUSCAN SHELLFISH that are sold or served shall be maintained by retaining product tags, labels, or invoices for 90 calendar days from the date that is recorded on the tag, label, or invoice by using an APPROVED record keeping system that keeps the tags, labels, or invoice in chronological order correlated to the date that is recorded on the tag, label, or invoice. Corrected during inspection, person in charge agrees to add date last served on tags abd keep records in chronological order going forward. Education provided.
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
21. Proper hot holding temperatures Observed mashed potatoes on line in the kitchen holding at 118-128 °F. Observed meat in sauce holding at 124 °F. Both items placed in hot holding 1 hour prior. 3-501.16 (A)(1) Time/Temperature Control for Safety Food, Hot Holding:(A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 135°F or above. Corrected during inspection, both items were returned to stove to reheat to 165 °F before putting back in hot holding and to be kept at 135°F or above. 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
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In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
28. Toxic substances properly identified, stored and used Observed several bottles of cleaners and other chemicals stored on shelving above clean utensils, food containers and other clean food equipment. 7-201.11(A) (B) Separation. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning and locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. Corrected during inspection, person in charge removed chemicals and placed in an appropriate location. 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.
More about chemicals stored or used unsafelyOfficial wording
38. Insects, rodents and animals not present Observed several hanging fly glue traps filled with dead flys and a large number of flies flying around establishment including in the kitchen. 6-501.111 Controlling Pests. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests.Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Discussing back door propped open and other control methods. Education provided.
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 record from Boulder County Public Health, Sep 3, 2025 · Original Source