Routine
Sep 3, 2025
15 recorded violations
Official 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 wording
5-202.12 Handwashing Sinks, Installation (Pf). Observed hot water at hand sink turned off. A handwashing sink shall be equipped to provide water at a temperature of at least 100*F through a mixing valve or combination faucet. Education provided. 6-301.12 Hand Drying Provision (Pf). Hand washing sink lacking paper towels at the bar. Hand sinks must be equipped with paper towels. Manager placed paper towels at hand sink.
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
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) The chlorine residual at the dish machine was tested at 20 ppm, which is below the minimum level of 50ppm. All food contact surfaces shall be washed, rinsed, and sanitized using heat or approved chemicals (chlorine for this facility). Corrected on site through priming the dish machine.
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
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Kitchen glass cooler is holding food at 49*F. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. Cooler to be repaired and all TCS foods should be discarded if for restaurant use.
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
7-202.12 Conditions of Use (P) Observed a can of aerosol insecticide in facility. Pesticide was not labeled for approved use in a food facility. Poisonous items shall be used according to manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food facility. Pesticide was discarded upon request.
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
6-202.112 Living or Sleeping Quarters, Separation. Sleeping quarters in the basement adjacent to food storage area with self made seperation via boxes, etc and also have cats in the basement room. Living or sleeping quarters located on the premises of a ood facility shall be separated from rooms and areas used for restaurant operations by complete partitioning and solid self-closing doors. Education provided.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
No Certified Food Protection Manager Certificate(CFPM). Provide a CFPM.
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
The main kitchen hand washing sink did not have hot water available at time of inspection. All sinks must have hot and cold running water at all times. An employee turned on the valve for sink's hot water at time of inspection. The basement hand sink next to the ice machine did not have soap or paper towels at time of inspection. Soap and paper towels must be provided at all hand sinks during all hours of operation. Provide soap and paper towels. The 2 sinks at the bar were being used as multi-purpose sinks. A designated hand-washing sink used for hand washing only must be provided at the bar. An employee designated one of the sinks as a handwashing sink at time of inspection.
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
The kitchen dish machine final rinse chlorine sanitizer was tested below 10 ppm at time of inspection. Service the dish machine so that the dish machine final rinse sanitizer is maintained between 50-200 ppm.
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 wording
The double door reach in refrigerator in the main kitchen food preparation area was cold holding potentially hazardous (TCS foods) food items between 51°F-55°F. It was unclear how long the food was out of temperature. The food that was used for customers was disposed of at time of inspection. Six raw shelled eggs, 1\4 half pan of diced tomatoes and a 1\4 gallon of milk were disposed of. The refrigerator also had employee food in it which was not discarded per the employee's preference.
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
Some of the containers of TCS pastries thawing in the coffee area walk in refrigerator did not have thawing dates written on the containers. Provide proper date marking to track TCS foods expiration dates.
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
A container of frozen TCS pastries were observed thawing on the counter top next to the coffee area walk in refrigerator. The food was moved to the walk in refrigerator for proper thawing at time of inspection.
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
No food allergen information was available for customers in the coffee area. Provide proper food allergen information to customers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
A cat was observed walking around the kitchen food preparation area. Animals\pets are prohibited in food establishments. The cat was removed from the food preparation area at time of inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Bare wood was observed in the coffee food preparation area around the door and in the back kitchen area. All surfaces in food preparation areas must be made of approved materials, durable, smooth, easily cleanable and non-absorbent. Seal the wood.
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, Sep 3, 2025 · Original Source