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 —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 vomiting 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 emailed procedure and OCL instructions.
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.
Official record from Boulder County Public Health, Sep 3, 2025 · Original Source
Routine
Sep 3, 2025
Reinspection Required
11 recorded violations
notedCode —Handwashing
Official wording
1. Person in charge present, demonstrates knowledge and performs duties. 2-103.11 Person-In-Charge-Duties. Observed no person-in-charge present, no manager on duty to routinely monitoring employee handwashing, temperatures of TCS foods and other responsibilities leading to violations. Persons preparing food in kitchen area not knowledgable regarding proper food handling practices. 2-101.11 Assignment (A) the permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation.
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.
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.
06 - Proper eating, tasting, drinking, or tobacco use. Observed food handler with open food container, consuming food over open containers of ingredients, and on food prep table. While actively eating this food handler got up to prepare food and bring to front of house to be served to consumer, then returned to food prep area, sat in chair and continued eating on food prep table. 2-401.11 An employee shall eat, drink, or use any form of tobacco products only in designated areas where the contamination of exposed food; clean equipment, utensils and linens; unwrapped single-service and single-use articles; 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 and single-use articles. Education provided, food items relocated upon request, food prep surfaces to be washed rinsed and sanitized.
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.
8. Hands cleaned and properly washed. Observed food handler touching soiled dishes then moving to food prep without washing hands. Observed another food handler eating personal food then preparing food for consumers without washing hands first. These food handlers in the kitchen changed tasks numerous times incluidng leaving kitchen and returning to kitchen to continue kitchen tasks without washing hands. When asked these food handlers to wash hands, they were not able to demonstrate appropriae hand washing techniques including washing hands appropriately for 20 seconds. 2-301.14 When to Wash: immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single use articles and:(A) After touching bare human body parts other than clean hands and clean, exposed portions of arms;(B) After using the toilet room; (C) After caring for or handling service animals; (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products, eating, or drinking; (E) After handling soiled equipment or utensils, (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready to eat food; (H) Before donning gloves to initiate a task that involves working with food; and (I) After engaging in other activities that contaminate the hands. 2-301.12 Cleaning Procedure. Food employees shall clean their hands and exposed portions of their arms, for at least 20 seconds.
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.
9. No bare hand contact with ready to eat food. Observed food handler preparing sweet potatoes mash, touching food with bare hands and pushing to center of sheetpan. 3-301.11(B) Preventing Contamination from Hands, Ready-To-Eat foods. Food employees may not contact exposed, ready to eat food with their bare hands and must use suitable utensils such as single-use gloves, deli tissue, spatulas, tongs, or dispensing equipment.
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. Hand washing sink in kitchen was blocked by mop bucket and mop. Soiled wet wiping cloths drapped over basin of sink. 5-205.11 Using Handwashing Sink-Operation and Maintenance. A handwashing sink should be maintained so that it is always accessible for employee use and used for no other purpose other than handwashing. Employee moved mop bucket to make sink accessible and removed wiping cloths.
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.
15. Food separated and protected. Observed raw shell eggs in reach-in refrigerator stored above ready to eat (RTE), opened container of dairy product, employee says is condensed milk used in drinks. Not heated or cooked prior to use, is RTE as it is in the container. 3-302.11 15. Food separated and protected. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation. Food must be protected from cross contamination by separating raw animal food during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods, and fruits and vegetables before they are washed. Corrected during inspection, staff relocated raw shell eggs to bottom shelf and placed opened container of ready to eat dairy product on shelf above eggs.
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.
16. Food contact surfaces; cleaned and sanitized. Observed kitchen staff not washing, rinsing and sanitizing food prep surface after eating on food prep surface. Dish machine not dispensing sanitizer. 3 compartment sink not being used appropriately, observed dishes washed and rinsed by kitchen staff, without using sanitizer step. 4-501.114 & 4-501.116 All food contact surfaces shall be washed-rinsed-sanitized. Maintain adequate sanitizer, use according to manufacturer instructions and use test strips to check sanitizer concentration.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
22. Time/Temperature Control for Safety Food (TCS), Cold Holding. Observed raw shell eggs sitting out at room temperature on counter. Temperature of eggs was 86.1 ºF. using inspector's calibrated probe thermometer by probing through egg shell. Observed milk products in cold top. top and bottom sections holding at 48-56ºF. 3-501.16(A)(2) Except during preparation, cooking, or cooling, TCS foods shall be maintained a 41°F or less. Employee voluntarily discarded 48 raw shell eggs and dairy products that were out of temperature. Discussed keeping TCS foods in the walk in refrigerator or use "Time as a Public Health Control (TPHC)" for a maximum of 4 hours and then discard completely. Must use time stamp/logs and follow procedures to assure TCS foods are discarded in the 4-6 hour time frame if using TPHC guidelines. Suggested getting cold top refrigerator serviced or replaced immediately. Emailed TPHC guidance.
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.
36. Thermometer Provided and accurate. No thermometer available or used to monitor temperatures. 4-302.12 Food Temperature Measuring Devices. (A) Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures including proper cooking temperatures, hot/cold holding, cooling procedures etc. Education provided. Person in charge will obtain a working thermometer immediately 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.
41. Wiping cloths; properly used and stored. Observed a number of soiled wiping cloths on surfaces in kitchen not kept in sanitizer solution. 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. Wiping cloths relocated.
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.