Routine
Aug 18, 2026
The health department recorded a closure at this inspection.
8 recorded violations
Official Wording
2-103.11(A) Person-In-Charge-Duties. Observed operational control problems in the facility. The Person in Charge shall actively manage and demonstrate knowledge of food safety practices. 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.
More about paperwork, training, or posting issuesOfficial Wording
2-102.12(A) Certified Food Protection Manager A Certified Food Protection Manager is not present. Retail food establishments are required to have a certified food protection manager on site during all hours of operation. Certificates must be maintained at the establishment. Provided information on how to obtain a certified food protection manager certification.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial Wording
2-301.14 When to Wash Hands Food workers handling food and wiping hands on towels, handwashing sink not working and employees are unable to wash hands. Food workers shall wash hands any time hands may be contaminated, including: after touching face, using the restroom, handling soiled equipment, handling raw meats, between glove changes and before handling prepared food, clean equipment and utensils. Facility closed until water restored to handwashing sink.
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
3-301.11 (B) Bare Hand Contact Food worker observed touching prepared foods with bare hands. Food workers may not use bare hands to contact ready-to-eat foods. Use single-use gloves, utensils, deli tissue, or other approved methods to prevent food contamination from hands. Discussed with food workers. Gloves and utensils available. Food removed from service.
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
6-301.11 Handwashing cleanser No soap at handwashing sink. Provide soap at handwashing sink at all times for handwashing. 6-301.12 Hand drying No paper towels at handwashing sink. Provide paper towels at all handwashing sinks.
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(A)(1)-(2) Raw Animal Food Separation, Packaging, and Segregation Observed bag of cheese stored on shelf next to raw chicken, and bacon in refrigerator. Store raw meats, poultry, fish and eggs below and separate from other foods and store according to cooking temperatures. An example is raw chicken (final cook temp 165 deg. F) stored below raw fish (final cook temp 145 deg. F). Cheese moved. 3-304.11 Food Contact with Equipment and Utensils. Soiled towel used to hold prepared foods from the cook line. Pans of prepared foods stacked together with bottoms of pans stacked directly on top of food in other pans. Towels may not be used to handle foods. Use gloves, utensils or other approved methods. Protect food in pans by using covers and avoid nesting pans of food into each other. Foods removed from service. 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.
More about food kept at an unsafe temperatureOfficial Wording
3-501.16(A)(2) Cold holding Upright refrigerator maintaining foods at 44 deg. F. Pans of cooked foods stored out at room temperature and placed into refrigerator at time of inspection, meats 64-84 deg. F; cooked peppers 106 F. Foods in upper area of prep cooler greater than 41 F including shredded lettuce, pico de gallo and sliced tomatoes 51-69 Degrees F. Large container of cooked pepper and tomato sauce in unit interior 45 deg. F. Maintain 41°F and below cold holding. Cooling shall be done at the commissary using approved methods (ice bath, ice wand, shallow 2-inch pans uncovered in walk-in). Foods removed from service and education provided. Truck moved to commissary for service and refrigerated foods moved to walk-in cooler.
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
5-103.11 Hot and Cold Water Capacity – Quantity and Availability No water available at handwashing sink. Provide adequate hot and cold running water under pressure at handwashing sink at all times of operation. Facility closed.
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 record from Boulder County Public Health, Aug 18, 2026 · Original Source