Routine
Aug 12, 2026
10 recorded violations
Official Wording
2-301.12 Cleaning Procedure (P). Observed cook wash hands without soap. Hands should be washed with soap for atleast 20 seconds under running water. 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.
More about handwashing problemsOfficial Wording
6-301.11 Handwashing Cleanser, Availability (Pf) Handwashing sink next to prep station without soap. Education provided. 5-202.12 Handwashing Sinks, Installation (Pf). Observed water at hand sink only reaching 60*F. A handwashing sink shall be equipped to provide water at a temperature of at least 100*F through a mixing valve or combination faucet. Hot water was turned off due to a leak. Leak needs to be repaired and hot water restored.
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
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P). Raw seafood stored over ready to eat foods in the walk in cooler. Raw foods of animal origin should not be stored over cooked or ready to eat foods. food shall be protected from cross contamination by: separating raw animal food during storage, preparation, holding, and display from: Raw ready to eat food such as fruits and vegetables, and cooked ready to eat food. 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
3-501.14(A) Cooling Foods (P). Large pot of cooling curry cooling on the floor in the kitchen covered with foil. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. P Item moved to walk in cooler. 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
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Sprouts and eggs left out on the prep line without ice, because ice machine is broken. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. Items moved to cooler because they were out of temperature for less than 4 hours.
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
3-602.11(B)(5) Food Labels, Name of Major Food Allergens (Pf). No notification on site for customers in regards to inquiries about food allergens. Establishments shall notify consumers by written notification to inquire about information on major food allergens as ingredients. Education provided with inspection to owner.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial Wording
6-501.111 Controlling Pests (C). Flies in the food prep and service area, on food and food contact surfaces. Flies and other pests should be controlled. Discussed options for hanging fly strips lower down in the food service area and cleaning the surfaces of food residue.
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
3-304.14 Wiping Cloths, Use Limitation (C). Wipe cloths for cleaning surfaces are not kept in sanitizer buckets. All wipe cloths need to have detectable sanitizer on them. Sanitizer bucket set with chlorine and wipe rags placed in the bucket.
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 Wording
3-304.12 In-Use Utensils, Between-Use Storage (C). Observed spoons for cooking stored in water on the counter. In use utensils may not be stored in water unless it is 135 degrees F. Corrected through education.
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
4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C). Kitchen walls and lights over prep top coolers has accumulated grease and debris that is visible and could fall into food being prepared and be a fire hazard. Education provided to deep clean.
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 12, 2026 · Original Source