Routine
May 11, 2026
9 recorded violations
Official wording
3-403.11 Reheating for Hot Holding Custards reheating in hot-holding cabinet, 113 deg. F after nearly 2 hours. Foods shall be rapidly reheated within 2 hours to 165 degrees F or greater. Custards reheated in water bath to 165 deg. 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.
More about food kept at an unsafe temperatureOfficial wording
3-501.16(A)(1) Hot holding Sushi rice 103 deg. F at sushi bar. Maintain 135°F and above hot holding or comply with state variance for sushi rice and pH testing or 4-hour time control procedures. Rice reheated and held hot. Sushi rice variance and time control information 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) Cold holding Sushi fish stored out in wooden box on counter, 48 - 54 deg. F after approximately 2 hours. Flat of raw eggs stored in upper area of prep cooler, 63 deg. F after 2 hours. Wrapped portions of sushi rice 55 deg. F in upper area of prep cooler after 1 hour. Bacon skewers, empanadas, chicken meatballs 49-52 deg. F in refrigerated drawers. Cooked cauliflower 69 deg. F in upper area of prep cooler after 24 hours. Maintain 41°F and below cold holding. Items moved to operating refrigerator interiors to cool or discarded.
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
3-603.11 Consumer Advisory, Animal foods that are not processed to eliminate pathogens. Menus do not include consumer advisory disclosure and reminder for all raw animal foods. A consumer advisory to comply with section 3-603.118 of the current Colorado Retail Food Establishment Rules and Regulations is required for all raw animal foods. Examples of undercooked animal foods include a rare hamburger or steak, raw sushi fish, over easy eggs, hollandaise sauce or Caesar salad dressing if made with undercooked egg.
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
2-102.12(A) Certified Food Protection Manager A Certified Food Protection Manager is not present at time of inspection. Retail food establishments are required to have a certified food protection manager on site during all hours of operation. Certificates must be maintained at the establishment. Provided information on how to obtain a certified food protection manager certification.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
2-103.11 Person in Charge Food workers not familiar with food temperatures and handwashing procedures. The person in charge shall ensure that employees are properly trained and that food safety practices are observed and followed. These practices include receiving food, storage, cooking, cooling and temperature controls, handwashing and hygiene, cleaning and sanitizing, cross-contamination prevention, and other food safety practices.
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
2-301.14 When to Wash Hands Worker handled soiled dishes, sprayed hands at pre-rinse station and wiped with cloth towel, then handled clean dishes. Food workers shall wash hands any time hands may be contaminated, including after touching face, using the restroom, handling soiled equipment, handling raw meats, between glove changes and before handling prepared food, clean equipment and utensils. Education provided. Worker asked to wash hands.
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.
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6-301.12 Hand drying Paper towels not available at 2 handwashing sinks. Provide paper towels at all handwashing sinks. Paper towels replaced. 5-205.11 Using a Handwashing Sink. Handwashing sinks in dish room and rear of kitchen not easily accessible, tightly compressed between equipment. Brooms or mops blocking handwashing sink in dish room. Handwashing sinks shall be accessible at all times for employee use. Mops removed. Correct handwashing sink accessibility by 7/3/26.
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(A)(1)-(2) Raw Animal Food Separation, Packaging, and Segregation Observed raw shrimp stored above ready-to-eat foods in prep cooler. Flat of raw eggs stored above vegetables in upper area of prep cooler. Store raw meats, poultry, fish and eggs below and separate from other foods and store according to cooking temperatures. An example is raw chicken (final cook temp 165 deg. F) stored below raw fish (final cook temp 145 deg. F). Items moved to bottom shelf.
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 record from Boulder County Public Health, May 11, 2026 · Original Source