Routine
Sep 3, 2025
5 recorded violations
Official wording
10 - Adequate handwashing sinks properly supplied and accessible. Observed hand sink in front of house missing signage. 6-301.14 Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible. Corrected on site, person in charge affixed sticker provided by inspector.
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
16. Food contact surfaces; cleaned & sanitized. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall meet the criteria specified and shall be used in accordance with the EPA-registered label use instructions. Chlorine should read 50-100 PPM with test strips for chlorine. Observed dish machine reading at 0-25 ppm Chlorine at final rinse cycle. Person in charge changed out sanitizer bottle which appeared emplty. Use test strips routinely to monitor sanitizer levels.
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
22. Time/Temperature Control for Safety Food, Cold Holding. Observed milk in reach-in crefrigerator at front of the house coffee bar holding at 43ºF. 3-501.16(A)(2) Except during preparation, cooking, or cooling, time and temperature controlled for safety (TCS) foods shall be maintained at 41°F or less.
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
28. Toxic substances properly identified, stored, & used. 7-102.11 Common Name-Working Containers. Working containers used for storing cleaners and sanitizers taken from bulk supplies should be clearly labeled with the name of what is in the bottle. Observed unlabeled working spray bottles in facility. 7-206.11 Restricted Use Pesticides. Observed Raid wasp and hornet spray stored with approved cleaning chemicals. Not approved in food establishment.
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 wording
36. Thermometer provided and accurate. 4-502.11 Good Repair and Calibration-Food Temperature Measuring Device. No working thermometer available, thermometer on site not calibrating properly.
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 record from Boulder County Public Health, Sep 3, 2025 · Original Source