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
2 recorded violations
notedCode —Permits, training, and postings
Official wording
2-102.12 - Certified Food Protection Manager - The facility's managers are currently taking the CFPM class and will provide a copy once they obtain their certificate.
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.
Observed a server take apple slices and put them in a plate to serve them with their bare hands.
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.
Official record from Boulder County Public Health, Sep 3, 2025 · Original Source
Routine
Sep 3, 2025
Reinspection Required
8 recorded violations
notedCode —Permits, training, and postings
Official wording
2-102.12 Certified Food Protection Manager - The faciity does not have proof of having a CFPM on site during the inspection. Restaurants must have a CFPM on staff at all times during operating hours. Talked to staff about the requirement.
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.
2-301.14 When to Wash - Observed employees putting on gloves without washing hands and changing gloves in between tasks without washing hands. Food employees shall clean their hands and exposed portions of their arms before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and when changing or puttin on gloves. Talked to the kitchen manager about ensuring his staff washing their hands when needed.
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.
3-301.11Preventing Contamination from Hands - Observed a server with long nails touch a lemon wedge and placed it on a drink with bare hands. Contaminaiton from bare hands should be prevented at all times by using tongs or other utensils and never touching ready-to-eat foods. Talked to kitchen manager about talking to employees and ensuring there is never bare-hand contact.
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.
5-205.11 - Using a hand sink. - Observed employee filling up a pitcher with water from the hand sink closest to the waffle makers. Observed iced dumped in the hand sink closest to the small freezer. A hand washing sink may not be used for purposes other than handwashing. Talked to the kitchen manager about using the hand sink for hand washing only.
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.
3-302.11 - Packaged and unpackaged Food Separation - Observed raw eggs on the shell being stored inside the walk-in cooling unit. Crepes are stored below the raw eggs. Food shall be protected from cross-contamination by properly storing foods at all times. Talked to the kitchen manager about avoiding cross contamination by properly storing 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.
3-501.16 - Observed items in the container with ice at the followng temperatures: cut cantaloupe 52°F, sliced ham 51°F, fruit salad with melons 52°F and salmon in the top-cold hold at 57°F. Time/temperature control for food safety shall be maintained at 41°F) or less. The kitchen managre stated that most of the items had been placed on the cooking line less than 2 hours except for the salmon. The salmon was discarded.
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.
3-602.12 Allergens - The faciity does not have the major allergens notification required to alert customers. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. Provided the major allergen requirement with a flyer.
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.
3-304.14 - Observed employees wiping surfaces, equipment and hands with dry wiping cloths. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114 Talked to the kitchen manager. They may use dry wiping cloths to touch hot pan-handles, however the cloths used for wiping shall be maintained inside the sanitizing bucket.
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.