Routine
Sep 3, 2025
6 recorded violations
Official wording
2. Certified Food Protection Manager No CFPM was present at time of inspection. 2-102.12(A) Certified Food Protection Manager (C) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Emailed person in charge acceptable CFPM courses. Operator must email copy of CFPM certificate to inspector by 2/24/2026
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
8. Hands clean and properly washed Observed food employee touching soiled dishes at dish pit, using 3 compartment sink to rinse dishes, then returned to line and prepared food without changing gloves or washing hands in between tasks and before handling clean dishes and serving utensils. 2 301.14 Food employees shall wash their hands after handling raw food, soiled utensils or equipment or changing tasks and before donning gloves to initiate a task that involves working with
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
16. Food Contact surfaces; cleaned and sanitized Observed wiping cloth bucket with sanitizer solution and wiping clothes being used to wipe surfaces that come in contact with food, lacking sanitizer. Sanitizer solution reading at 0 PPM quaternary ammonium, and employees not checking sanitizer with strips prior to sanitizing surfaces. 4-501.114 Manual and Mechanical Ware washing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) All food contact equipment shall be washed-rinsed-sanitized. Maintain adequate sanitizer and test strips. Sanitizer shall also be used with wiping cloths. Food employee refilled sanitizer at 3-compartment sink, now testing at 200-300 PPM quaternary ammonium. Educated employee regarding changing out solution every 4 hours or more frequently as needed and testing sanitizer solution with test strips regularly.
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
22. Proper cold holding temperatures Observed bean sprouts at front line cold holding pull out drawers holding at 48°F, prepared for service 2 hours prior. 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. Food employee returned bean sprouts to walk in cooler, uncovered to rapidly cool to 41°F or below before returning to holding drawer. Educated employees regarding checking temperature with probe thermometer regularly to assure proper cold holding temperatures.
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
23. Proper date marking and disposition Observed several items such as cut carrot and onions, cooked duck, prepped more than 24 hours ago and being held in walk-in cooler lacking date marking. 3-501.17(A) Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking. (A) ... refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41ºF or less for a maximum of 7 days. The day of preparation shall be counted as Day 1 Head chef corrected violation by date marking all food he prepared inhouse for later service with proper date marking, marking the date the food was prepared and put in walk in cooler to be discarded within 7 days of date mark. Head chef to educate all staff preparing foods that they should place date of preparation on container before storing it in the walk-in cooler.
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 and used Observed spray can of Raid Ant and Roach Killer in kitchen, on shelving near dish pit. 7-206.11 Restricted Use Pesticides, Criteria (P) Restricted Use Pesticides, Criteria (P) Employee removed and discarded spray upon request, education provided regarding Non-spray chemical methods include traps, sealing entry points, air curtains, and using a licensed integrated pest management service.
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 record from Boulder County Public Health, Sep 3, 2025 · Original Source