CHINA GOURMET - BOULDER

Order for delivery

Inspection history

1. May 11, 2026

   !
   10 violations

   • 2-301.15 Where to Wash (Pf). Observed hand washingby cook in the 3 compartment sink without soap instead of the hand sink which was next to the 3 compartment sink. Hands must be washed in appointed hand sinks. Education provided
   • 6-501.111 Controlling Pests (C).Observed live roaches walking on prep tables in the back. Pests need to be controlled in the retail food facility. Education provided to increase pest control.
   • 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.
   • 5-205.11(A) Using a Handwashing Sink-Operation and Maintenance (Pf) Water supply to only handwashing sink was turned off during inspection. Handsinks must be working at all times for employee use. Corrected on site.
   • 2-102.11(A) Demonstration (Pf). Food service employees not able to demonstrate knowledge or understanding of food code at the time of 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.
   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Prep cooler drawer accross from stove with curry holding curry and rice noodles at 49*F. Other prep cooler next to fry station had stacked tofu at 50*F in the plastic containers on the prep top section. 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.Education provided and items moved or discarded.
   • 3-304.14 Wiping Cloths, Use Limitation (C). Wipe cloths for cleaning surfaces are not kept in sanitizer buckets with chlorine, but with both dish soap and bleach and no detectable sanitizer in the bucket. All wipe cloths need to have detectable sanitizer on them. Education provided to not mix soap and bleach.
   • 3-501.19 Time as a Public Health Control (Pf) Facility keeps cooked egg rolls to be re-fried ou uring the lunch rush and uses product within 4 hours. Facility lacks an approved Time as a Public Health Control plan for potatoes, quiche, and raw shell eggs kept out of temperature control. A Time as a Public Health Control written procedure template will be provided to operator to fill out and send back to inspector and keep on file at restaurant; and time stamp product that will be kept out of temperature control.
   • 7-102.11 Common Name-Working Containers (Pf) Observed sanitizer spray bottle of chemical unlabeled in the front. Label all working containers of toxics for easy identification. Labeled upon request.
   • 3-305.11 Food Storage-Preventing Contamination. The pull our drawer with rice noodles in water had a personal employee use drinking container of coconut water stored in the food container. Employee beverages should not be stored inside restarant food coolers in this manner. Education provided.

2. Oct 9, 2025

   ✓
   3 violations

   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Prep cooler pull out drawer holding foods at 50*F-54*F. Only cut leeks were potentially hazardous. 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. 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). Owner to call back auto-chlor for a repair again.
   • 3-304.14 Wiping Cloths, Use Limitation (C). Wipe cloths for cleaning surfaces are kept in sanitizer buckets with only water and no sanitizer. All wipe cloths need to have detectable sanitizer on them. Education provided.

3. Sep 22, 2025

   !
   8 violations

   • 2-102.11(A) Demonstration (Pf). Food service employees not able to demonstrate understanding of food code 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.
   • 6-501.111 Controlling Pests (C).Observed mouse droppings in the dish/ prep/ area and the dry food storage area. Also observed dead and live roaches. pests need to be controlled in the retail food facility. Education provided and facility is aware of the issue and actively working on it. The property is experiencing many pest problems and may benefit from the entire building/ complex having concentrated pest control.
   • 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.
   • 5-202.12 Handwashing Sinks, Installation (Pf). Observed hot water at hand sink turned off. A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 100*F through a mixing valve or combination faucet. Hot water turned back on during inspection.
   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Bottom pull out drawer of prep table is holding doods at 50*F including cut leeks. 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. Education provided to owner.
   • 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). Facility to call for company to repair.
   • 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. 2-301.15 Where to Wash (Pf). Observed hand washing in the 3 compartment sink without soap instead of the hand sink which was next to the 3 compartment sink. Hands must be washed in appointed hand sinks.Education provided