Re-Inspection
Sep 8, 2026
9 recorded violations
Official Wording
2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf). No procedures on site for educating staff how to clean-up of vomiting and diarrheal events. A clean-up of vomiting and Diarrheal Events is necessary to have on site. Education provided with inspection.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial Wording
2-401.11 Eating, Drinking, or Using Tobacco (C) Multiple employee beverages on the counter and prep surfaces with unapproved lid. Employee beverages need to have an approved lid and be stored below work surfaces. Corrected on site and education provided.
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.
More about food not protected from contaminationOfficial Wording
2-301.14 When to Wash (P) Observed changing with gloves on and not washing hands and changing gloves.Food employees shall clean their hands and exposed portions of their arms immediately after eating or drinking and immediately before donning gloves to initiate a task that involves working with food. 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
5-205.11(A) Using a Handwashing Sink-Operation and Maintenance (Pf) Observed dishes in handwashing sink in ware washing room. A hand sink shall be maintained handwashing sink that it is accessible at all times for employee use.
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
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P), Food contact surfaces like cutting boards not properly washed and disinfected with sanitizer every 4 hours during the day, only sanitized. In use surfaces and utensils need to be washed, rinsed, and sanitized every 4 hours while in use. Education provided.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial Wording
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) All prepared/ cooked foods in the reach in coolers observed without date labels. Foods that are time/temperature controlled for safety and held for more than 24 hours must be date marked and used within 7 days of preparation. Education provided with inspection.
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 (C). Many flies in the food prep and service area, on food and food contact surfaces. Flies and other pests should be controlled. Discussed options for hanging fly strips lower down in the food service area and cleaning the surfaces of food residue.
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
3-305.11, Food Storage. Ice machine has visible mold on the top section that needs to be cleaned off. Food should be stored in a safe manner so as to avoid contamination. Education provided.
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.
More about food not protected from contaminationOfficial Wording
3-304.12 In-Use Utensils, Between-Use Storage (A). Containers used for scooping food ike beans and cole slaw left in the food submerged in the food with no handles. During pauses in FOOD preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. Corrected through education.
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 record from Boulder County Public Health, Sep 8, 2026 · Original Source