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 —Food temperature
Official wording
3-302.11 Food properly separated. Observed raw chicken stored inside the walk-in cooling unit above ready-to-eat foods such as sauces. Food shall be protected from cross contamination by separating raw animal foods during storage. Talked to manager about storing properly to avoid cross contamination. Provided handout.
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.
Official record from Boulder County Public Health, Sep 3, 2025 · Original Source
Routine
Sep 3, 2025
Closure
The health department recorded a closure at this inspection.
11 recorded violations
notedCode —Food temperature
Official wording
2-102.11 Demonstration of knowledge The cook didn't know the proper cooking, reheating and hot holding temperatures. He didn't have thermometer available until owner found one. During inspections and upon request the Person In Charge (PIC) shall demonstrate to the regulatory authority knowledge of foodborne disease prevention and basic food safety knowledge. Talked to PIC and staff about obtaining food safety training.
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.
2-102.12 Certified Food Protection Manager (CFPM) - The facility does not have any CFPMs on staff The person in charge 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. Provided information on where to obtain a CFPM online.
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.
2-501.11 Clean up of Vomiting and Diarrhea - The facility does not have written procedures for vomit and diarrhea. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Provided handout with written procedures of vomit and diarrhea clean up.
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.
3-301.11 - Bare Hand Contact. Observed a staff member handling the register and then immediately going to the back and cutting limes with bare hands and touching the inside of the limes and placing them on top of plated food. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Talked to staff about properly using gloves or other utensils to cut limes and avoid bare hand contact with ready-to-eat foods.
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.
6-301.12 Paper towels. The hand sink in the restroom in the back did not have paper towels available. Each hand washing sink shall be provided with individual, disposable paper towels. Talked to PIC and she said they will immediately supply paper towels.
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 - Food Storage to avoid cross contamination. Observed raw eggs inside the walk-in cooling unit above ready to eat foods. Separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food or other raw ready-to-eat food such as fruits and vegetables, or cooked ready-to-eat food. Talked to PIC and they will immediately store the raw eggs at the bottom shelf.
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.
3-501.14 - Cooling. Observed cooked barbacoa sitting on table at 90F. Cook stated he was in the process of cooling before placing it inside the walk-in cooling unit but was unable to answer how long the barbacoa had been sitting on the table other than commenting it had been a while. Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from 135ºF to 70°F; and (2) Within a total of 6 hours from 135ºF to 41°F or less Talked to PIC and cook about proper 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.
3-501.16 - Hot holding - Observed a green sauce in the steam table at 112F. Time/temperature control for food safety shall shall be maintained at 135°F or above at all times during hot holding. Talked to cook and he didn't know the proper reheating or hot holding temperatures. Provided handout.
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.
3-501.17 - Date Marking - The facility has a lot of ready-to-eat, time/temperature control foods such as previously cooked food inside the walk-in cooling unit with no date marking. Refrigerated, ready-to-eat, time/temperature control for food safety 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. Talked to PIC about date marking all food and discarding any food past its 7 days of date mark.
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.
7-204.11 - Sanitizers, criteria-chemicals. The sanitizer bucket in the kitchen had very high concentration of chlorine exceeding its required concentration, making the solution toxic. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations. Talked to PIC about what the proper amount of chlorine is for a sanitizer concentration (50-100ppm).
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.
3-602.12 Major allergen foods. The facility only has a peanut allergen notification and does not have all 9 major allergens notification for their 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 consumers. Provided handout about written notification of all 9 major food allergens.
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.