ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Re-Inspection
Sep 3, 2025
Pass
4 recorded violations
notedCode —Food source and labeling
Official wording
16. Food-contact surfaces; cleaned and sanitized Observed employee wiping food prep surface to sanitize surface after prepping raw meat. Sanitizer in on cloth and in wiping cloth bucket reading at 0 ppm quaternary ammonium. 4-501.114 Manual and Mechanical Warewashing Equipment: all food contact equipment shall be washed-rinsed-sanitized. Maintain adequate sanitizer concentration as indicated by the manufacturer's use/directions included in the labeling. Use test strips to verify adequate sanitizer concentration. Employee emptied and refilled bucket at 3 compartment sink and used test strips, reading 300-400 PPM quaternary ammonium. All food contact surfaces were re-wiped to provide sanitation.
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.
Observed sliced tomatoes in cold top at pantry prep line holding at 43°F. 3-501.16 Time/Temperature Control for Safety (TCS) Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41°F or less. Person in charge removed out of temperature tomatoes and replaced them with sliced tomatoes at 40°F. Check temperatures with calibrated probe thermometer routinely.
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.
In process of printing new menu with updated consumer advisory details. Email new menu with details to inspector btovar@bouldercounty.org
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.
No longer adding to drinks. Only in prepackaged from manufacturer, for sale to consumer. Prior violation, be sure to remove from menu as per discussion with Ashley.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boulder County Public Health, Sep 3, 2025 · Original Source
Routine
Sep 3, 2025
Reinspection Required
10 recorded violations
notedCode —Handwashing
Official wording
1. Person in charge present, deonstrates knowledge and performs duties 2-103.11 Person in charge. The person in charge is not assuring food safety activities such cooling, handwashing, and holding temperatures of food. Education provided by CDPHE
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.
8. Hands clean and properly washed Observed employees handling raw meats and then change second pair of tight fitting gloves to then work with ready to eat food. Employees must wash hands when switching tasks between working with raw and ready to eat foods. 2-301.14 When to Wash: Employees shall clean hands between working with raw food and working with ready to eat food.
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.
10. Adequate handwashing sinks properly supplied and accessible Observed the handsink in the dishwashing area being used to dump drinks. 5-205.11 A handwahsing sink may not be used for purposes other than handwashing.
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.
15. Food separated and protected Employee was observed handling raw hamburger with gloves and not dispose of them before changing tasks to work with ready to eat food or clean equipment. 3-304.15: Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
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.
16. Food contact surfaces; cleaned and sanitized The dish machine was dispensing less than 50 ppm available chlorine, corrected on site. Large cutting boards are cleaned at the end of the day and not every four hours as required. 4-602.11 (C) – Equipment use with time/temperature control for safety food shall be cleaned at least every 4 hours throughout the day. 4-501.114 – Mechanical dish machines shall dispense chlorine at proper concentrations according to the manufacturer’s use instructions. Person in charge changed empty chemical bottle at dish machine, 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.
20. Proper cooling time and temperature Multiple food items such as three large bins of chicken wings and two 4 gallon containers of pickles were improperly cooling and voluntarily discarded 3-501.14 Cooling. Cooked time and temperature control for safety food shall cool from 135°F to 70°F within 2 hours and to 41F within a total of six 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.
22. Proper cold holding temperatures Several foods on the top of the prep coolers were observed above 41°F due to lids being open too long or food being overstocked. 3-501.16 (A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, time and temperature control for safety food shall be maintained at 41°F or less.
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.
25. Consumer advisory provided for raw/undercooked food The consumer advisory does not have an asterisk next to drinks such as the whisky sour when a raw egg is used, when requested from customers. 3-603.11 Consumption of Animal Foods that are Raw, Undercooked 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.
27. Food additives;approved and properly used. Chaga is added to Irish Coffee and is an unapproved food additive, may only be sold individually as a pre packaged supplement. 3-202.12 – Food may not contain unapproved food additives.
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.
28. Toxic substances properly identified, stored and used. Quaternary ammonia in sanitizer bucket exceeded manufacturers allowable limits for sanitizer. 7-202.12 – Chemicals shall be used according to the manufacturers instructions and not allowed to exceed food contact surface sanitizer limits.
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.