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
2 recorded violations
notedCode —Food temperature
Official wording
2-102.12 2-102.12 Certified Food Protection Manager (CFPM). The facility is handling good such as breakfast burritos and sandwiches and the cook does not have a CFPM. The kitchen was closed during inspection. Facilities shall have a CFPM on site during operation hours. Provided online training information.
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.
3-302.11 Food Separation to avoid cross contamination. Observed raw eggs being stored inside the reach-in cooling unit in the east side room above ready to eat foods. Observed raw meat inside the walk in cooling unit in the basement above sliced bread. All foods shall be properly stored to avoid cross contamination. Talked to person in charge and he will ensure to properly store food.
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
Reinspection Required
10 recorded violations
notedCode —Permits, training, and postings
Official wording
3-602.12 Th facility does not have written notification of the major allergens to notify customers of the risks. 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 consumer. Provided handout.
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.
4-204.117 Mechanical dish washing machine is not providing enough sanitizer solution. A mechanical dish washing machine that is installed after adoption of this Code by the regulatory authority shall be equipped to automatically dispense detergents and sanitizer. The PIC will notify vendor to fix the dish washing machine.
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.
2-102.11 Demonstration- The person in charge (PIC) and cooks were not able to answer basic food safety practices such as cold/hot hold temperatures and date marking. The PIC should be able to answer correctly basic food safety questions during the inspection. Provided education.
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 a CFPM on site. Facilities should have on staff a CFPM on site at all times during operating hours. Provided CFPM information to take the class.
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.
2-502.11 Cleanup of Vomiting and Diarrhea- The facility does not have proper written procedures for Vomiting and diarrhea clean up. Provided written procedures for proper clean up of vomit and diarrhea
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.
2-301.14 When to wash - Observed the coook cracked raw eggs and immediately took off gloves but she didn't wash her hands and move to perform other duties. Employees must properly wash their hands after touching raw animal foods. Talked to employees about when to wash hands.
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 Storage to avoid cross-contamination. Observed raw eggs being stored above ready to eat foods such as Chile rellenos inside the reach in cooling unit on the east side of the kitchen. Foods shall be properly stored to avoid cross-contamination. Talked to PIC about proper food storage. Food was properly stored during 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.
3-501.16 - observed cooked potatoes next to the stove in a container at 57F. All time/temperature control foods shall be maintained at 41F or below at all times during cold holding. Talked to PIC and they will ensure all the food is maintained inside the refrigerators if not immediately being used.
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 - observed ready to eat, time/temperature control foods such as diced ham, cooked sausage, sliced cheese, etc inside the reach in cooling units in containers 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 41ºF or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Talked to PIC about properly date marking all ready to eat, time/temperature control foods.
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.
3-603.11 Consumer Advisory - The facility has a food advisory disclaimer, however not all dishes are marked to notify customers about foodborne illness risks. Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states regarding the safety of these items, written information is available upon request; Talked to PIC about clearly marking ALL dishes that required the consumer advisory.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.