Routine
Sep 3, 2025
6 recorded violations
Official wording
5. Procedures for responding to vomiting and diarrheal events No written procedure available upon request 2-501.11 Clean-up of Vomiting and Diarrheal Events A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events... The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Inspector provided written procedures via email, education provided
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 Observed cook leave the kitchen food prep area and return to kitchen and continue preparing food without washing hands 8. 2-301.14 FOOD EMPLOYEES shall clean their hands immediately before engaging in FOOD preparation and after handling soiled EQUIPMENT or UTENSILS, during FOOD preparation, as often as necessary to remove soil and contamination when changing tasks that involves working with FOOD. Education provided to wash hands each time returning to kitchen to prepare food/when changing tasks.
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
22. Time/Temperature Control for Safety Food, Cold Holding Observed cut greens including leafy napa cabbage, cut bell pepers, sliced carrots in deli containers in food prep area holding at 52°F-56°F. 3-501.16(A)(2) Except during preparation, cooking, or cooling, TIME/TEMPERATURE CONTROL (TCS) FOR SAFETY FOOD shall be maintained a 41°F or less. Operator corrected on site by preparing an ice bath and placed deli containers in ice bath to be held at 41°F or lower. Encouraged use of probe thermometer to monitor temperature of foods. 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
28 - Toxic substances properly identified, stored & used Observed unlabeled working spray bottle stored with cleaning supplies. Common Name-Working Containers 7-201.11 Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Operator removed working bottle and labeled with name of chemical in the bottle. education provided.
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.
More about chemicals stored or used unsafelyOfficial wording
38. Insects, rodents and animals not present Observed evidence of pests within restarant storage areas and back rooms that could be areas of pest harborage, resaurant has traps and other means of prevention present but evidence of past infestation not removed. Per operator use of Orkin pest control management regularly but acknowledges has not cleaned facility from previous pest issues. 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: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under and (D) Eliminating harborage conditions. Education provided, operator agrees to clean areas of past evidence of pests and routinely monitor for any new pest issues, along with continued regular use of integrated pest managment system.
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
41. Wiping cloths; properly used and stored Observed 2 wet wiping clothes being used and stored on the counters in the kitchen prep areas. Wiping Cloths, Use Limitation 3-304.14 (B) (1) (C) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at a concentration appropriate for chemical being used. Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes. Operator prepared wiping cloths bucket with sanitizer solution containing chlorine at 200 PPM and removed wiping cloths and stored in sanitizer solution. Education provided.
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.
More about chemicals stored or used unsafelyOfficial record from Boulder County Public Health, Sep 3, 2025 · Original Source