BOULDER PHO

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Inspection history

1. Jul 15, 2026

   ✓
   4 violations

   • 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) All prepared/ cooked foods in the reach in coolers and walk in cooler 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 to owner with inspection.
   • 7-202.12 Conditions of Use (P) Observed a can of aerosol insecticide in the kitchen. Pesticide was not labeled for approved use in a food facility. Poisonous items shall be used according to manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food facility. Pesticide was discarded upon request.
   • 2-301.14(H) When to Wash (P). Observed cook changing tasks to put on gloves with no hand washing. Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single use items. (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling animals; (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Education provided.
   • 6-501.111 Controlling Pests (C).Observed cockroaches throughout the facility, near front hand sink and prep table, dish pit and slicer, back mop area.. Pests need to be controlled in the retail food facility. Facility is working with pest control and had a visit today which was seen at the inspection. Facility has deep cleaned. Facility is having another treatment friday. Instructed facility to meet with the pest control company Friday and get clear instructions on how they can clean, patch holes to help the problem.

2. Jun 23, 2026

   !
   7 violations

   • 3-501.13 Thawing (C). Observed raw meat thawing at 65 degrees in a bowl. Approved thawing methods include: (A) Under refrigeration that maintains the food temperature at 41*F or less; or (B) Completely submerged under running water: (1) At a water temperature of 70*F or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of ready to eat to rise above 41*F. Corrected on site.
   • 6-501.12 Cleaning, Frequency and Restrictions (C). Facility observed with large amounts of dirt, grease, and dust accumulated throughout kitchen, which is contributing to pest problem. Physical facilities shall be cleaned as often as necessary to keep them clean. Kitchen and front of house to be cleaned to eliminate debris, education provided.
   • 2-102.11(A) Demonstration (Pf). Owner is not demonstrating knowledge or understanding of food code at the time of inspection by the observations made by inspector during the inspection. During inspections and upon request the person in charge shall demonstrate knowledge of foodborne disease prevention and the requirements of this food code. Education provided.
   • 6-501.111 Controlling Pests (C).Observed roaches walking on back walls near outlets and behind stove, and the wall near dishwasher drain. Pests need to be controlled in the retail food facility. Education provided and facility has a company currently coming every Thursday for treatment. Facility needs to do a deep clean, increase pest control, and seal all open areas. Facility is slated to close to do pest treatment in a week. Facility needs to submit a plan to BCPH how they plan o control the roaches in the facility within 3 days.
   • 6-301.12 Hand Drying Provision (Pf). Hand washing sink lacking paper towels. Hand sinks must be equipped with paper towels. Education provided. 5-205.11(A) Using a Handwashing Sink-Operation and Maintenance (Pf). Hand wash sink blocked at the time of inspection. A hand sink shall be maintained handwashing sink that it is accessible at all times for employee use. Education provided.
   • 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 to owner with inspection.
   • 2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service 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. Education provided and email with inspection has the BCPH website link to trainings sent.

3. Jun 9, 2026

   !
   8 violations

   • 6-301.12 Hand Drying Provision (Pf). All Hand washing sinks lack paper towels. Hand sinks must be equipped with paper towels. Owner placed paper towels at hand sinks and will purchase more.
   • 3-501.14(A) Cooling Foods (P). Cooked chicken left on the counter to cool before refrigerating was at 125*F after 1 hour.. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. P Item moved to cooler and instructed to leave uncovered until 41*F.
   • 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.
   • 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 to owner with inspection.
   • 3-501.15 Cooling Methods. Items are routinely left out to cool before placing in a cooler. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; (7) Other effective methods. Education provided.
   • 2-102.11(A) Demonstration (Pf). Facility requires a re-inspection which indicates that at the time of inspection managerial control was not in effect or proper understanding of food code . During inspections and upon request the person in charge shall demonstrate knowledge of foodborne disease prevention and the requirements of this food code. Education provided.
   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Front cooler holding to-go bags of sprouts, basil at 50*F. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. Items not to be held in cooler until it is at 41*F.
   • 6-501.111 Controlling Pests (C).Observed multiple roaches walking on kitchen equipment, surfaces, walls, and floors. Pests need to be controlled in the retail food facility. Education provided and facility has a company currently coming every Thursday for treatment. Recommended all food items staying covered and another fogging treatment in facility and deep cleaning of grease and food in area where roaches are being observed.

4. Nov 18, 2025

   ✓
   3 violations

   • 3-501.15 (A) Cooling Methods. Rice cooled overnight in a closed tupperware container.Cooling items are routinely covered and staff not educated regarded 6 hour cooling parameters and ways to cool hot foods fast. Education provided.
   • 3-501.14(A) Cooling (P) Foods. Rice in a container from the previous day in reach in cooler at 45. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. P Items discarded by staff, education provided to cool food in shallow pans with no lids.
   • 2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service 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. Education provided and email with inspection has the BCPH website link to trainings sent.

5. Nov 3, 2025

   !
   9 violations

   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Bean sprouts in water at 63*F. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. Ice to be added to items.
   • 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) All prepared/ cooked foods in the reach in coolers(tufu, chicken, pork chops) 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 to owner with inspection.
   • 2-301.14 When to Wash (P) Observed an employee handling personal items from a bag and their phone with gloves on and then handle food without washing hands and changing gloves. Observed employees don gloves without washing hands. Food employees shall remove gloves and clean their hands and exposed portions of their arms immediately after finishing a task and before donning gloves to initiate a task that involves working with food. Education provided.
   • 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) The chlorine residual at the dish machine was tested at zero ppm. All food contact surfaces shall be washed, rinsed, and sanitized using heat or approved chemicals (chlorine for this facility). Manager called auto-chlor for service.
   • 6-501.111 Controlling Pests (C).Observed multiple roaches in the cooking area of facility. Pests need to be controlled in the retail food facility. Education provided and facility is aware of the issue and has active pest management on going, but needs to increase measures.
   • 2-102.11(A) Demonstration (Pf). Facility displayed a lack of active managerial control at the time of inspection. During inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this food code. Education provided.
   • 7-202.12 Conditions of Use (P) Observed a can of aerosol insecticide in the kitchen. Pesticide was not labeled for approved use in a food facility. POISONOUS OR TOXIC MATERIALS shall be used according to manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT. Pesticide was discarded upon request.
   • 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)Raw shell eggs over cooked foods in the walk in cooler. Raw foods of animal origin should not be stored over cooked or ready to eat foods. FOOD shall be protected from cross contamination by: separating raw animal FOODS during storage, preparation, holding, and display from: Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, and Cooked READY-TO-EAT FOOD. Eggs moved the lower shelf.
   • 2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service 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. Education provided and email with inspection has the BCPH website link to trainings sent.

6. Oct 20, 2025

   !
   8 violations

   • 2-102.11(A) Demonstration (Pf). Facility displayed a lack of active managerial control at the time of inspection. During inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this food code. Education provided.
   • 3-301.11 Preventing Contamination from Hands (Pf). Observed cook making spring rolls with bare hands and plate other items that are not cooked with bare hands. Ready to eat foods may not be handled without wearing gloves. Corrected on site through education of cook.
   • 3-304.15(A) Gloves, Use Limitation (P) Observed soiled wiping cloths stored on food contact counters with 0 ppm quaternary ammonia sanitizer concentration. Employees were observed handling the cloths with bare hands and then immediately touching food and food contact surfaces. If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Provided education to food employees and person in charge that a wiping cloth with no residual sanitizer concentration is a source of contamination to the gloves and the food that the gloves touch. Sanitizer bucket refilled with appropriate concentration of sanitizer and wiping cloths placed in buckets between use as directed by person in charge.
   • 3-602.11(B)(5) Food Labels, Name of Major Food Allergens (Pf). No notification on site for customers in regards to inquiries about food allergens. Establishments shall notify consumers by written notification to inquire about information on major food allergens as ingredients. Education provided with inspection to owner.
   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Food within the bottom reach in cooler on the line was between 45*F and 51*F, inclusing cooked shrimp and tofu. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. Items over 45*F were discarded or moved, Cooler will be monitored and repaired,
   • 5-205.11(A) Using a Handwashing Sink-Operation and Maintenance (Pf) Handwashing sink blocked by trash cans in the main kitchen area. A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Education provided.
   • 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) Observed in use tongs used for handling cooked foods dropped on the floor of the kitchen and picked up and used again without proper cleaning. Soiled food contact items should be washed, rised, and sanitized after contamination. Education provided.
   • 2-301.14(H) When to Wash (P). Observed cook returning to kitchen and put on gloves with no hand washing. Observed cook drinking from an uncovered cup after holding the top of the cup, then not wash hands. Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single use items (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling animals; (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Education provided.