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
1 recorded violation
notedCode —Permits, training, and postings
Official wording
2. Certified Food Protection Manager. No CFPM was present at time of inspection. 2-102.12 The person in charge must be a certified food protection manager who has passed a test that is part of an accredited program. Person in charge in process of completing CFPM course and test. Please email inspector with certicate by 3.13.2026 btovar@bouldercounty.org
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.
Official record from Boulder County Public Health, Sep 3, 2025 · Original Source
Routine
Sep 3, 2025
Reinspection Required
8 recorded violations
notedCode —Contamination
Official wording
5. Procedures for responding to vomiting and diarrheal events No written procedure available upon request. 2-501.11 Clean-up of Vomiting and Diarrheal Events. Facility must have procedures for employees to follow when responding to vomit or diarrheal events... The procedures should address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomit or fecal matter. Inspector provided written procedures via email, 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.
08. 2-301.14 Hands clean & properly washed. Observed food employee preparing ready to eat foods with gloved hands, then changing tasks and touching soiled equipment, leaving area and coming back to kitchen area, changing gloves, but not washing hands in between tasks. 2-301.14 Food employees must wash their hands after handling raw food, soiled utensils or equipment or changing tasks and before putting on gloves. Wash hands between tasks, after handling dirty utensils, before putting on gloves and handling food, and any time hands may be contaminated. Education provided, resources emailed.
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.
1. Person in charge present, demonstrates knowledge and performs duties. 2-103.11 Person-In-Charge-Duties. The person-in-charge was not routinely monitoring employee handwashing, sanitation, temperatures of TCS foods and other duties leading to violations. Resources and education provided by inspector. On site education provided. Persons in charge should reach out to inspector for any questions when preparing for reinspection by 1/29/2026.
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.
10 - Adequate handwashing sinks properly supplied and accessible. 6-301.14 Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided and clearly visable at all handwashing sinks used by food employees. Inspector provided stickers for signage and person in charge affixed them immediately to all hand washing sinks.
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.
16 - Food contact surfaces; cleaned & sanitized. Observed all sanitizer buckets reading 0 ppm, no sanitizer in buckets. All food contact equipment shall be washed-rinsed-sanitized. Maintain adequate sanitizer and test strips. Sanitizer must also be used with wiping cloths. Person in charge mixed chlorine bleach and water and retested. Sanitizer in all wiping cloth buckets now reading at 50 PPM chlorine.
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.
19. Proper reheating procedures for hot holding. Person reheating foods to place in hot holding unit states they are heating it to around 120ºF on the stove, and sometimes puts food in the hot holding unit cold, and allows unit to heat the foods. 3-403.11 (A),(C) Reheating for Hot Holding. Time/temperature controlled for safety foods that are cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165ºF for 15 seconds before putting in hot holding unit. (C) Ready to eat time/temperature controlled for safety foods that have been commercially processed and packaged...shall be heated to a temperature of at least 135ºF when being reheated for hot holding. Hot holding unit at this facility is not for re-heating food. 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.
21. Proper hot holding temperatures. Observed cooked tofu product in hot holding unit, holding at 120°F, and was placed in the unit 15 minutes prior. 3-501.16 (A) Time/Temperature Control for Safety Food, Hot Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety foods must be held at 135°F or above. Person in charge removed tofu product and heated on stove top to 165 before returning it to the hot holding unit. Education provided, resources emailed.
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.
23. Proper date marking and disposition. Observed pork in the reach in refrigerator that was cooked and cooled more than 24 hours ago in the reach-in refrigerator lacking a date mark. 3-501.18 Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. A food cooked, cooled and held in the restaurant more than 24 hours must be discarded if it is in a container or package that does not bear a date or day. 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.