Routine
Sep 3, 2025
4 recorded violations
Official wording
Observed precooked mushroom sauce with no datemarking in walk-in cooler. PIC stated that sauce was made 2 days prior. Food items made in house and kept more than 24 hours shall have a datemark. 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
Large presence of fruit flies observed. Continue APPROVED pest control methods to reduce/eliminate flies. REMINDER- May not use pesticides in facility without a certified pesticide applicator. No "home use" chemicals are approved.
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
Observed food employee handling ready to eat carrots with bare hands. Barehand contact with ready to eat foods is prohibited. Must use gloves/utensils to prevent barehand contact. Education provided and carrots rewashed, hands washed, and gloved prior to working with plating carrots.
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
Observed bar handsink with hot water valve turned off on water line. Hand sink shall have hot and cold water available at all times to ensure proper handwashing. Turned on water upon request.
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 record from Boulder County Public Health, Sep 3, 2025 · Original Source