Routine
Aug 20, 2026
6 recorded violations
Official Wording
2-102.11 Demonstration of Knowledge. The sushi chefs were not able to answer basic food safety questions such as cold hold temperature. The person in charge shall demonstrate knowledge of food safety knowledge and practices. Educated on site.
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
2-102.12 Certified Food Protection Manager (CFPM) The facility does not have proof of having a CFPM. Facility does not have proof of having a CFPM on staff. Facility will provide proof.
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
5-205.11 Hand Sink Accessibility. The hand sink by the three compartment sink was completely obstructed with large items. The hand sink by the cooking line was obstructed with large items A hand washing sink shall be maintained so that it is easily accessible at all times for employees. All the items were removed during inspection. 6-301.11; 6-391.12; The hand sink by the 3-comparment sink does not have hand soup, nor paper towels. Hand sinks shall provide hand soap and paper towels at all times. Provided hand soap and paper towels
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
3-302.11 Food separation to avoid cross contamination. Observed raw animal foods such as raw fish being stored above ready to eat foods such as produce in several cooling units. Food shall be stored properly to avoid cross contamination. Provided education and handouts.
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
3-501.17 Date marking. Observed time/temperature ready to eat foods such as fish for sushi. Time/temperature control ready to eat foods shall be properly marked and be discarded after 7 days of date marking. Talked to owner about date marking 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.
More about food kept at an unsafe temperatureOfficial Wording
3-501.13 Thawing. Observed raw salmon being thought out inside a bucket with standing water. Thawing shall be done using a proper method such as submerged in cold water with cold running water or placing in refrigerator a couple of days prior to use. Talked to owner and staff they corrected thawing method immediately.
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 record from Boulder County Public Health, Aug 20, 2026 · Original Source