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
3 recorded violations
notedCode —Permits, training, and postings
Official wording
2. Certified Food Protection Manager. 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. Operator is enrolled in CFPM class and will email CFPM certificate within 90 days. See last inspection notes
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.
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 provided written procedures via email, education provided
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.
Good use of shallow metal pans and ice wands for cooling observed.
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
7 recorded violations
notedCode —Handwashing
Official wording
1. Person in charge present, demonstrates knowledge and performs duties. 2-103.11 Person-In-Charge-Duties. The person-in-charge did not demonstrate appropriate knowledge related to cold holding temperatures, is not performing duties such as monitoring temperatures of TCS foods, observing employee handwashing practices, preventing bare hand contact of ready to eat foods, and other duties leading to violations. Inspector provided resource materials pertinent to violations in both English and Spanish languages via email.
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. Emailed person in charge acceptable CFPM course information. Please email CFPM certificate by 8/21/2026 to btovar@bouldercounty.gov
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.
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 provided written procedures via email.
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.
8. Hands cleaned and properly washed. Observed food employee touching clean utensils and working with food, without prior handwashing, observed a different food handler put on clean single use gloves with no prior handwashing and then begin preparing food, and observed a different food employee rinse hands in 3-compartent sink not using soap, and just quickly rinsing hands then returned to working with food. 2-301.14 When and how to wash: Hands must be washed in a designated hand sink with soap and warm water for 20 seconds, then dried with single use paper towel. Hands should not be washed in prep sinks, mop sinks or 3-compartment sinks. Wash hands between tasks, after handling dirty utensils, before handling clean utensils, before putting on gloves, before handling food, when switching tasks, after working with raw animal products, and any time hands may be contaminated. Inspector provided educational materials via email regarding handwashing.
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 employee preparing cupcakes, touching surface of cupcake with bare hands. Observed food employee cutting olives with bare hands, these olives were seen put into salad prep station. 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.
20. Proper cooling time and temperatures. Observed previously cooled foods in walk-in cooler at 46ºF , these foods were past the maximum 6 hour cooling requirement. Cooling 3-501.14 (A) Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); P and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less Noted that walk-in cooler not keeping temperatures at 41ºF or less, see #22 cold holding violation for details.
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.
22. Proper cold holding temperatures. Observed bison pasty filling, chicken pot pie filling, Ham and Turkey deli meat, cooked sausage, and eggs and cheese breakfast pasty filling, all holding at between 45.6 and 47°F. 3-501.16 Time/Temperature Control for Safety Food, Cold Holding. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control time/temperature control for safety food shall be maintained at 5°C (41°F) or less. Items mentioned were voluntarily discarded. Education provided onsite and resources emailed. Per person in charge, will have walk-in cooler serviced immediately. Will send invoice of service provided to inspector by 5/22/2026. Please fill out temperature logs and monitor temperatures regularly for 2 weeks to assure temperatures are being maintained.
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.