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
2-102.12(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.
3-501.13 Thawing (C) Observation: A container of raw shrimp stored in the prep sink thawing in water at 35°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: Education provided, and the beef was relocated to the reach-in cooler until time of prep/cooking.
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.
3-304.12 In-Use Utensils, Between-Use Storage (C) Observation: Ice scoop on top of the counter next to the handwashing sink in front of house. 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. COS: Education provided.
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.
Official record from Boulder County Public Health, Sep 3, 2025 · Original Source
Routine
Sep 3, 2025
Reinspection Required
13 recorded violations
notedCode —Cleaning and sanitizing
Official wording
4-302.14 Sanitizing Solutions, Testing Devices (Pf) Observation: No sanitizer strips were available at the time of inspection. Code Citation: A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Correction: Person in charge ordered upon request.
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.
2-103.11(A) Person-In-Charge-Duties. Observation: Observed operational control problems in the facility. Code Citation: During inspections and upon request the Person In Charge shall demonstrate knowledge of foodborne disease prevention. 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.
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.
2-301.14 When to Wash (P) Observation: Observed employees switch tasks and don gloves without washing hands. Code Citation: Employees are required to follow proper hand washing procedures. Correction: Education provided.
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 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Observation: Raw shell eggs stored above ready-to-eat jalapenos in the prep cooler. Code Citation: Raw eggs must be stored in a way to prevent cross-contamination of other foods. Correction: 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.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P) Observation: All food contact surfaces are not being cleaned every 4 hours. Code Citation: CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. Correction: Discussed proper cleaning frequency with the operator. 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.
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Cooked sesame chicken cold-holding at 51°F in the 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: Sesame chicken was discarded because it was determined to be out of temperature for more than 4 hours.
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.
7-102.11 Common Name-Working Containers (Pf) Observation: Several spray bottles were without a label underneath the 3-compartment sink. Code Citation: Working containers used for storing cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Correction: Education provided.
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.
3-501.13 Thawing (C) Observation: A container of raw beef is stored on the speed rack next to the ice machine, thawing at 27°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: Education provided, and the beef was relocated to the reach-in cooler until time of prep/cooking.
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.
6-202.13 Insect Control Devices, Design and Installation Observation: A fly capture tape was placed directly above the prep table in the kitchen. Code Citation: Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area; and (2)Dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD; clean. EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. 6-202.15 Outer Openings, Protected (C) Observation: Cracks around the back door of the business. Code Citation: Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest (C) Observation: Mice droppings throughout the facility. Code Citation: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Correction: Education provided.
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.
3-305.11 Food Storage-Preventing Contamination from the Premises (C) Observation: Bags of veggies on the floor of the walk-in cooler. Also observed several bags of flour on the floor of the dry storage area. Code Citation: FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location. (2) Where it is not exposed to splash, dust, or other contamination. (3) At least 15 cm (6 in) Correction: 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.
3-304.12 In-Use Utensils, Between-Use Storage (C) Observation: A hotel pans with utensils submerged in water next to rice cookers. Also, observed a cutting knife at the cold prep table stored between dirty equipment Code Citation: Store in-use utensils on clean dry surface, in hot water maintained 135 deg., in running dipperwell, in the food with the handle out of food. Correction: Education 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.
6-501.12 Cleaning, Frequency and Restrictions (C) Observation: Grease, sticky floors, and dirty air vents were observed throughout the kitchen floors, walls, and ceiling. Also observed several floor drain strainers with food debris. Code Citation: Floors, walls ceiling shall remain clean and kitchen equipment to be moved for cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. Correction: Education provided.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.