Routine
Aug 7, 2026
4 recorded violations
Official Wording
5-205.11 Using a Handwashing Sink Funnels, spoons, and other utensils are rinsed in the handwashing sink behind the cash register by staff. A HANDWASHING SINK may not be used for purposes other than handwashing. All food contact surfaces must be washed, rinsed, and sanitized in the 3 compartment sink in the dish pit. No rinsing of utensils or dumping of coffee is permitted in any handwashing sink at any time. 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
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Several food contact surfaces in the kitchen were observed coated in food debris. Mold growth in the hopper indicates food debris have been caked on surfaces for an extensive period of time. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. All food contact surfaces are to be washed, rinsed and sanitized immediately by staff to removed encrusted food debris and mold. Equipment surfaces are also to be cleaned so that they are free of debris, grease, and dust. Discussed cleaning protocols with manager by phone. 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 Half and half offered for self service was observed in a melted ice bath holding a temperature of 63ºF. Except during preparation, cooking, or cooling, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41ºF or less at all times. Half and half was discarded at time of inspection. 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
6-501.111 Controlling Pests Hundreds of flour beetles observed on the conveyor belt in the kitchen. The PREMISES shall be maintained free of insects, rodents, and other pests. Flour beetles removed by employee, machine to be cleaned properly to prevent infestations. Clean machinery regularly to stop future infestations.
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, Aug 7, 2026 · Original Source