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 —Employee health and hygiene
Official wording
6. 2-401.11 Eating, Drinking or using Tobacco Products (c) Observed employee drinks stored on food prep counter of kitchen. Store employee food, drink in designated location below and away from food, food prep, and food contact equipment. Relocated upon request.
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.
8. 2-301.15 Where to Wash Observed employee washing hands in a food prep sink. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. 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.
51. 5-202.14 Backflow Prevention Device Standard Mopsink equipped with Atmospheric vacuum breaker (not rated for continuous pressure) has a y-valve installed on hose bibb connected to a hose and sprayer nozzle on end. This installation creates continous backpressure on the Atmospheric vacuum breaker and will cause it to fail. Removed hose and sprayer upon request . Turn off water when not in use.
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.
Official record from Boulder County Public Health, Sep 3, 2025 · Original Source
Routine
Sep 3, 2025
Reinspection Required
6 recorded violations
notedCode —Employee health and hygiene
Official wording
6. 2-401.11 Eating, Drinking or using Tobacco Products (c) Observed employee drinks stored on food prep counter of kitchen. Store employee food, drink in designated location below and away from food, food prep, and food contact equipment. Relocated upon request.
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.
8. 2-301.14 When to Wash Observed food employees touching raw animal foods with gloved hands, wiping gloves off with dry rag, and then handling ready to eat foods with same gloves. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLESP and activities such as during FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task; When switching between working with raw FOOD and working withREADY-TO-EAT FOOD; Before donning gloves to initiate a task that involves working withFOOD; and after engaging in other activities that contaminate thehands. 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.
10. 6-301.11 Handwashing Cleanser 6-301.14 Handwash Signage 5-205.11 Using a Handwash Sink Operation Observed handsinks with no soap, not marked with signage (at bar) and observed employees dumping drinks in handsinks. Handsinks shall be marked with signage to indicate handwash sink, fully stocked with soap and paper towels, and used for no other purpose than handwashing. Education provided. Sign provided. Soap restocked.
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.
22. 3-501.16 (A)(2) TCS Food- Cold Holding Observed sliced turkey, corned beef, and cut tomatoes holding 44-49 deg F on top of cold hold unit across from flat top grill. Except during prep, Cold held TCS foods shall be maintained at 41 Deg F at all times. Unit turned down and foods covered to rapidly cool to 41 F.
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.
24. 3-501.19 (A) Time as a Public Health Control Facility is using Time as a Public Health Control for Hollandaise Sauce. Observed sauce stored at room temperature at time of inspection. If time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control A template for compliance will be provided via email.
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.
28. 7-201.11 Separation of Storage Observed 2 bottles of bleach stored directly next to pancake mixes in dry storage shelves. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles. Relocated to designated chemical area.
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.