Re-Inspection
Sep 3, 2025
13 recorded violations
Official wording
Wiping cloths were maintained in sanitizer, reading at 50 PPM chlorine.
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
Corrected since last inspection. PIC performing duties. significate improvements noted in staff training and violation corrections.
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
Corrected from last inspection, observed all drinking containers off of food prep areas, stored with lids and non touch drinking access.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Corrected from last inspection, all handsinks clear and accessible, containing hot water, handsoap, paper towels and signage. Handsinks being used only for 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.
More about handwashing problemsOfficial wording
15. Food separated and protected. Observed raw chicken above raw steak in walk in refrigerator. Low risk because in containers and trays. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation. Separating/stack raw animal foods according to cook temperature. Cook temperatures that are higher go below foods that can be cooked at a lower temperature. See attached resource on how to store food. https://drive.google.com/file/d/1hx6VbmMYnOPu41zLKpkF0medzWccHJVv/view
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
Sanitation buckets reading at 50PPM chlorine, dish machine was repaired and inspector dish thermometer reading at 160.1 F
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
22. Proper cold holding Observed raw tofu in metal container in reach in drink refrigerator holding at 58 ºF. prepared for lunch 1 hour 30 minutes prior. Raw tempura batter on counter holding at 63 ºF. 3-501.16 Time/Temperature Control for Safety (TCS) 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 : (2) At 41°F or less. Person in charge removed from drink refrigerator and made ice bath for rapid cooling. Retested 30 minutes later and it was hoding at 40.2 °F. Drink refrigerators should not be used for food storage. Tempura batter is thrown away 4 hours after preparing. Discussed if time is used, written procedures including a time stamp must be on the tempura batter indicating what time it was first prepared. Staff should be trained to look at time stamp and throw away in 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.
More about food kept at an unsafe temperatureOfficial wording
Improved datemarking. Continue to date mark all items in walk in refrigerator that is prepared and held for more than 24 hours.
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.
More about food source, dating, or labeling problemsOfficial wording
24. Time as a public health control procedures and records Observed items such as tempura batter and sushi rice lacking time marked as to when the items were prepared. Items to be discarded in 4 hours due to inability to properly cold or hot hold these items, and no approved sushi rice variance. The person in charge does not have an effective way for knowing what time the food is prepared or removed from temperature control. 3-501.19 Time as a Public Health Control. Tempura batter and sushi rice will be marked with a time with a date/time it was prepared and be discarded 4 hours after preparation when not kept under strict temperature control which is 135ºF for hot holding or 41ºF for cold holding.
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
25. Consumer advisory provided for raw/undercooked food Observed consumer advisory on bottom of menu lacks identification on the menu item such as an asterisk or other mark. 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. Identification of the animal-derived foods by asterisking them to a footnote that states that the items are may be served raw or undercooked
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
28. Toxic substances properly identified, stored and used. Soap at all handsinks in unmarked bottles. All working bottles containing toxic substances including soap must be clearly marked with what is in the container. 7-102.11 Common Name-Working Containers Clearly label working containers used for storing cleaners like hand soap or other substances with common name of what is in the bottle. Person in charge will label bottles "hand soap".
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
35. Approved thawing methods used Thawing unpackaged frozen fish on counter in bucket. 3-501.13 (A) food should be thawed in refrigerator or completely submerged under cold running water...sufficient to move water and allow particles to float off in an overflow and for a period of time that does not allow thawed portions of the fish to rise above 41ºF. Person in charge put bucket of fish in prep sink under cold runner water to quickly thaw.
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
Operator had a prob thermometer and will actively monitor temperatures as per discussion. Use calibration method discussed. Calibrate thermometer in small cup of ice water (more ice than water) and let cup sit for several minutes to regulate temperature before calibrating thermometer to 32 ºF. +/- 1 degree,
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, Sep 3, 2025 · Original Source