Routine
Sep 18, 2025
5 recorded violations
Official wording
3-402.11 Parasite Destruction (P). No records to show parasite destruction for sushi fish. (A) Before service or sale in READY-TO-EAT form, raw, raw-marinated, partially cooked, or marinated-partially cooked FISH shall be: (1) Frozen and stored at a temperature of -20°C (-4°F)or below for a minimum of 168 hours (7 days) in a freezer; (2) Frozen at -35°C (-31°F) or below until solid and stored at -35°C (-31°F) or below for a minimum of 15 hours; (3) Frozen at -35°C (-31°F) or below until solid and stored at -20°C (-4°F) or below for a minimum of 24 hours. This section does not apply to: (1) MOLLUSCAN SHELLFISH; (2) A scallop product consisting only of the shucked adductor muscle; (3) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus(Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern);or (4) Aqua cultured FISH, such as salmon, that: (a) If raised in open water, are raised in net-pens, or (b) Are raised in land-based operations such as ponds or tanks, and (c) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aqua cultured FISH. (5) FISH eggs that have been removed from the skein and rinsed 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
3-501.14(A) Cooling (P) Foods. Large pot of cooling bone broth in cooler from previous day at 46 degrees. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. Consider using a ice wand and smaller batches for some items cooling in facility that are not in shallow metal pans.
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
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Cooked sushi rice with vinegar at 110*F. Facility does not have ph testing available or take ph daily and log it. Facility can either increase temperature of the rice or do rice ph testing dicumented on site. Education provided to employee.
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
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf). The menu does not indicate clearly which items are available to be served undercooked. The food items should be clearly identified or marked. 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
2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.
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 record from Boulder County Public Health, Sep 18, 2025 · Original Source