Re-Inspection
Sep 3, 2025
6 recorded violations
Official wording
6-301.12 Drying Provision. The hand sink at the bar does not have paper towels at the handsink. Each handsink shall be provided with individual disposable paper towels. Talked to staff and they will provide paper towels immediately.
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
3-101.11 Safe Food. Observed a dead insect inside an opened bottle at the bar. Food that is unsafe shall be discarded. Talked to staff to discard alcohol.
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
3-501.16 Cold Hold. Observed all foods in the cooling unit across from the cooking line at temperatures ranging from 52F to 59F. Observed raw chicken next to the fryer at 50F. Observed time temperature control foods in the reach in cooling unit by the salad section at temperatures ranging from 45F to 47F. Time/temperature control for food safety shall be maintained at 41F or lower at all times during cold holding. Staff stated the cooling unit across from the cooking line just broke down in the morning and the food had been there for less than a couple of hours therefore they are still serving the food.
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 cooked/prepared foods inside the walk-in in cooling unit such as meatloaf with no date marking. Refrigerated ready-to-eat, time/temperature control for food safety prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date the food was prepared or cooked, and held at 41F by which the food shall be consumed or sold in less then 7 days. Talked to manager about how to date mark food.
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
3-501.19 Time as Temperature Control. The cook is using the time as temperature control for the cooling unit that is not working. The times he provided did not match the sticker he is using as a method to document time. Written procedures shall be prepared in advanced, maintained in the food establishment and made available to the regulatory authority upon request. Talked to cook about maintaining records to match the times recorded.
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
3-304.14 Observed dried and wet soiled wiping cloths around the kitchen area on top of surfaces. Cloths in-use for wiping food spills shall be maintained inside the sanitizer bucket. Talked to staff about maintaining wiping clothes inside sanitizer bucket when not being used.
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, Sep 3, 2025 · Original Source