Routine
Aug 31, 2026
6 recorded violations
Official Wording
5. Procedures for responding to vomiting and diarrheal events. 2-501.11 Clean-up of Vomiting and Diarrheal Events. Facility must have procedures for employees to follow when responding to vomiting or diarrheal events... The procedures should address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomit or fecal matter. No written procedure available upon request. Inspector provided written procedures.
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
08. Hands clean & properly washed. 2 301.14 Food employees must wash their hands after handling soiled utensils or equipment or changing tasks and before putting on gloves. Observed food employee with single use gloves on, change tasks serveral times including going to back storage room, touching soiled equipment like trash can, then returned to kitchen and continued preparing food without washing hands and changing gloves. Observed employee in dish pit, handling soiled dishes with single use gloves on, then changed tasks to put away clean dishes using same soiled gloves. See handwashing educational materials provided via email.
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
20. Cooling rate of chicken cooling on speed racks WNL.
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
33. Proper cooling methods used; adequate equipment for temperature control. 3-501.15 Cooling Methods. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be (1) Arranged in the equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered during the cooling period to facilitate heat transfer from the surface of the food. Observed carrot dressing/soup in large/deep plastic container with lid tightly covered cooling in the walk in refrigerator. Condensation on lid, and item still in cooling process (less than 4 hours from prep time)
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. Insects, 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 number of flies under heat lamps at front staging area. Flies observed landing on ready to eat foods such as cooked fish and vegetables. Observed flies in office space and dish pit area as well.
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
51. Plumbing installed; proper backflow. Noted in process of completing appropriate backflow/airgaps in front bar area as noted by opening inspector N. Andrews. Still in process will update inspector when completed. btovar@bouldercounty.gov and nandrews@bouldercounty.gov
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.
More about water, plumbing, or sewage problemsOfficial record from Boulder County Public Health, Aug 31, 2026 · Original Source