Routine
Jul 28, 2026
5 recorded violations
Official Wording
2-102.12(A) Certified Food Protection Manager (C) Observation: Person with a food safety certificate was not present at the time of inspection. Code Citation: At all times during food production, a Certified Food Protection Manager shall be on site. Provide certification for persons in charge. Correction: Education provided.
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
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Mashed potatoes, noodles, lamb bolognese, ratatouille, potatoes, Moroccan soup, raw chicken, raw beef, raw salmon and raw lamb cold holding at 42°F in the walk-in. Black rice, cooked mushrooms, ratatouille, diced tomatoes, bruschetta, lamb bolognese, tomato sauce, raw salmon, raw hamburger, and raw steak were cold-holding between 44- 52°F in the three-door prep cooler. Code Citation: Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41 deg F or less. Correction: TCS foods in the walk?in cooler and prep cooler were relocated to other coolers, and staff will use hotel pans with ice and water in the meantime. Any TCS foods that had been out of temperature for more than 4 hours were discarded.
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
4-301.11 Cooling, Heating, and Holding Capacities – Equipment Observation: The three?door prep table coolers in the kitchen and the walk?in cooler are not adequately maintaining TCS foods at or below 41°F. The ambient temperatures of the prep table units were measured between 52-62°F, and the walk?in cooler was measured between 44–47°F. Code Citation: Equipment of sufficient number and size must be provided to meet the cooling, heating, and holding needs for potentially hazardous foods. Correction: Owner called to arrange for the equipment to be serviced.
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
3-501.13 Thawing (C) Observation: A container of raw lamb is stored inside the prep sink, thawing at 29°F. Code Citation: TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 41F or less; (B) Completely submerged under running water (C) As part of a cooking process"" Correction: Cook turned on the running water. Education was 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
3-304.12 In-Use Utensils, Between-Use Storage (C) Observation: An ice scoop is located on top of the ice machines next to the microwave. Code Citation: The Ice scoop needs to be stored in a manner in which it keeps it clean. FOOD with their handles above the top of the FOOD and the container. Correction: Education provided.
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, Jul 28, 2026 · Original Source