Routine
Sep 3, 2025
14 recorded violations
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 monitoring, sanitation, cooling procedures, temperatures and other duties leading to violations.
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. 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.
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.
More about paperwork, training, or posting issuesOfficial wording
06 - Proper eating, tasting, drinking, or tobacco use. Observed open drinks and food throughout kitchen area. 2-401.11 Eating, Drinking, or Using Tobacco. Employees should eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils and linens; or other items needing protection cannot result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employees hands; (2) The container; and (3) Exposed food; clean equipment, utensils, and linens; and unwrapped single service articles. Move employee food/drinks to designated eating area outside of kitchen.
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
15. Food separated and protected. Observed raw meat in walk in refrigerator stored above lettuce, onions, cilantro, tomatoes and other raw vegetables and ready to eat foods. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation. (A) Food must be protected from cross contamination by: ...separating raw animal foods such as raw meat and seafood during storage, preparation, holding, and display from raw or ready-to-eat food (vegetables). Inspector provided education and resources in preferred language. person in charge relocated items 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
16. Food contact surfaces; cleaned and sanitized. Observed dish machine not dispensing sanitizer at rinse cycle, reading 0 ppm chlorine on test strips. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P). Sanitizer must be provided at 50-200 PPM chlorine. Use test strips to verify concentration routinely. Person in charge called for service of machine and will sanitize dishes using sanitizer compartment of 3 compartment sink with bleach and water concentration of 50-200 ppm using test strips, until machine is fixed.
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
20. Proper cooling time and temperatures. Observed pho broth in walk in refrigerator cooked yesterday and cooled over night in deep container with lid on holding at 46°F. Observed large/thick cut of meat cooked yesterday holding at 46°F covered in plastic with signs of condensation. 3-501.14 Cooling. (A) Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from 135ºF to 70°F ; P and (2) Within a total of 6 hours from 135ºF to 41°F or less. Items discussed were voluntarily discarded. Recommend using probe thermometer to monitor cooling temperatures.
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
23. Proper date marking and disposition. Observed pho broths prepared in house and stored more than 24 hours lacking date marking. 3-501.17 Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking. (A) ... refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41ºF or less. for a maximum of 7 days. The day of preparation shall be counted as Day 1. 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
33. Proper cooling methods used; adequate equipment for temperature control. Observed tightly containers of broth prepared in house and cooled tightly covered in deep containers. Observed egg rolls cooling in reach in cold top refrigerator instead of walk in refrigerator, at 67-77ºF. Observed cooked and cooling sliced chicken in cold top refrigerator sitting in container above fill line at 67ºF. 3-501.15(B) Cooling Methods... When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in the equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered during the cooling period to facilitate heat transfer from the surface of the food. Cold top refrigerator in this facility should not to be used to cool foods, only hold foods after cooled to 41ºF or lower in walk in refrigerator. Education materials in preferred language 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.
More about food kept at an unsafe temperatureOfficial wording
36. Thermometer Provided and accurate. Observed no thermometer available for taking temperature of foods. 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 working thermometer by 4/29/26 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.
More about food kept at an unsafe temperatureOfficial wording
39. Contamination prevented during food preparation, storage and display. Observed a number of boxes and containers of food stored directly on the floor of walk-in refrigerator. 3-305.11 Food Storage. Food shall be protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor.
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
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.
More about chemicals stored or used unsafelyOfficial wording
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. 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.
More about food not protected from contaminationOfficial wording
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.
More about cleaning or sanitizing problemsOfficial wording
55. Physical facilities installed, maintained and clean. Observed large number of personal items in kitchen including toy car, clothing, keys, pocket knife for personal use, other 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 storage closet, provide storage for employees to keep personal items including bags, purses, clothing, tools etc.
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 record from Boulder County Public Health, Sep 3, 2025 · Original Source