Re-Inspection
Aug 26, 2026
7 recorded violations
Official Wording
2-102.11 Demonstration of Knowledge. The kitchen staff were not able to answer basic food safety questions. The person in charge shall demonstrate knowledge of food safety knowledge and practices. Educated on site.
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
2-102.12 Certified Food Protection Manager (CFPM) The facility does not have proof of having a CFPM. Person in charge doesn't have a CFPM. Facility will provide proof.
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
6-301.11- The hand sink in the kitchen did not have hand soap available. Dispensing soap container was clogged. Hand sinks shall provide hand soap and paper towels at all times. Provided hand soap.
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
3-101.11 safe unadulterated and honestly presented. Observed food covered in crystal ice inside the walk-in in cooling unit. The walk-in freezer's door was not closing all the way and all food was covered in ice. Food shall be maintained in good condition and unadultered. Discarded food.
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
7-102.11 Common Name - observed two spray containers in the front service area with no label and holding a chemical solution. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers. Person in charge immediately labeled containers
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
6-501.114 Maintaining premises, unnecessary items and litter. Facility has unnecessary items and equipment throughout the facility that need to be removed. The premises shall be free of items that are unnecessary to the operation of maintenance of the establishments, such as equipment that is non. Functional or no longer used. Removed all unnecessary equipment.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial Wording
6-303.11 Lightning. The room behind the the cooking line where the flour is being stored does not have lighting at all. Light intensity shall be at least a 108 lux at a distance of 75 cm about the floor in dry food storage areas and in other areas, in rooms, during periods of cleaning and food prep. Provide lights in this room.
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, Aug 26, 2026 · Original Source