Re-Inspection
Aug 14, 2026
7 recorded violations
Official Wording
10 - Adequate handwashing sinks properly supplied and accessible. 5-205.11(A) (B) Using a Handwashing Sink. (A) A handwashing sink shall be maintained so that it is always accessible for employee use. (B) A handwashing sink may not be used for purposes other than handwashing. Observed hand sink in disk pit area blocked by 2 trays of cooked chicken, cooling over basin of sink. 6-301.12 (A) Each handwashing sink or group of adjacent handwashing sinks shall be provided with (A) Individual, disposable towels. Observed hand sink in kitchen area lacking 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
23. Proper date marking and disposition. 3-501.17 Ready-to-Eat, Time/Temperature Control for Safety (TCS) Food, Date Marking. (A) ... refrigerated, ready-to-eat, time/temperature control for safety food, prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41ºF or less. for a maximum of 7 days. The day of preparation shall be counted as Day 1. Observed cooked vegetables, curry, beans and other TCS foods prepared in-house and held more than 24 hours lacking datemarking in both walk in refrigerators.
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
38. Insect, rodents, & animals not present. 6-501.111 Controlling Pests. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by routinely inspecting incoming shipments of food and supplies; inspecting the premises for evidence of pests; eliminating harborage conditions, use of professional integrated pest management service. Observed large amount of pest droppings in storage area under compressor.
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.
More about signs of rodents or insectsOfficial Wording
3-305.11 Food Storage. (A) 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. Observed large open bags of onions, stored on same shelf as pest droppings, and sitting on top of pest droppings in back storage area below the compressor.
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.
More about signs of rodents or insectsOfficial Wording
43. In-use utensils; properly stored. 3-304.12 (C) In-Use Utensils, Between-Use Storage. During pauses in food preparation, food preparation and dispensing utensil must be stored (C) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized. Observed 2 in-use knives stored in heavily soiled cracks between 2 cold top storage units.
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
4-903.11(A) 1-2. Cleaned equipment and utensils, must be stored (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination. Observed 1 knife stored between a wire and soiled part of the wall in the kitchen.
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.
More about food not protected from contaminationOfficial Wording
55. Physical facilities installed, maintained, and clean.6-501.11 Repairing. Physical facilities shall be maintained in good repair. Observed several holes/openings in the floor and between floor and wall in storage area below compressor
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 record from Boulder County Public Health, Aug 14, 2026 · Original Source