Legacy Hospitality & Entertainment Group LLC

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Inspection history

1. Jul 22, 2026

   ✓
   6 violations

   • 48 Warewashing facilities: installed, maintained, & used; test strips. No quaternary ammonium test strips available to test concentration of sanitizer in 3-compartment sink. 4-501.114 & 4-501.116 All food contact surfaces shall be washed-rinsed-sanitized. Maintain adequate sanitizer, use according to manufacturer instructions and use test strips to check sanitizer concentration. Quaternary ammonium strips should be available to staff for routine monitoring of sanitizer concentration being used.
   • 2. Certified Food Protection Manager. No CFPM was present at time of inspection. 2-102.12 The person in charge must be a certified food protection manager who has passed a test that is part of an accredited program. Emailed person in charge acceptable CFPM course information Please send CFPM certificate to btovar@bouldercounty.gov by 8/22/2026
   • 47.Food and non-food contact surfaces cleanable, properly designed, constructed and used. 4-201.11 Equipment and Utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. 4-202.11 Food-Contact Surfaces. (A) Multiuse food-contact surfaces shall be: (1) Smooth; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Observed griddles and panini presses used for heating hotdog buns and making grilled cheese excessively soiled, and/or excessively chipped and pealing non-stick surfaces make these griddles unsuited for use. (pictures of pealing surfaces included in email)
   • 08. 2-301.14 Hands clean & properly washed. 2 301.14 Food employees shall wash their hands after handling raw food, soiled utensils or equipment or changing tasks and before putting on gloves to prepare food.
   • 49 - Non-food contact surfaces clean. 4-601.11 (A-C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (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. Observed heavily soiled surfaces of griddles and panini presses and areas where equipment and utensils are stored, throughout the facility. Maintain clean equipment and facility, including floors, walls and ceilings.
   • 15. Food separated and protected. RTE foods. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation. Food must be protected from cross contamination by separating raw animal food during storage, preparation, holding, and display from raw RTE foods such as fruits and vegetables, and cooked RTE foods, and fruits and vegetables before they are washed. Corrected during inspection, operator relocated raw chicken to shelving below RTE foods. Observed raw chicken (packaged fajita mix) in reach in refrigerator stored above ready to eat (RTE) egg roll bowls. and other

2. Jun 29, 2026

   !
   15 violations

   • 08. Hands clean & properly washed. Observed food employee handling credit card machine, then switched tasks to preparing food without washing hands in between. Observed the practice of touching soiled equipment and then prepping food without handwashing by both employees present. 2 301.14 Food employees shall wash their hands after handling soiled utensils or equipment or changing tasks and before putting on gloves. Hands shall be washed with soap and warm water for 20 seconds, then dried with paper towel. Wash hands between tasks, after handling dirty utensils, before putting on gloves and handling food, and any time hands may be contaminated. Education provided, on site and also via email see "Handwashing, what to know" attachment.
   • Garbage & refuse properly disposed; facilities maintained. Not disposing of boxes, trash etc. All product boxes stored inside facility on top of food surfaces, 3 compartment sink and other places making organization and cleaning of equipment and facility difficult.
   • 28 - Toxic substances properly identified, stored & used. Observed improper chemical storage and use. Open floor cleaner stored above clean utensils. 7-201.11 & 7-202.12 Provided education to staff regarding proper chemical use.
   • 48. Ware washing facilities installed, maintained & used; test trips. Observed 3-compartment sink not set up, employees not able to demonstrate proper setup. No chemical test strips available
   • 2. Certified Food Protection Manager. No CFPM was present at time of inspection. 2-102.12 The person in charge must be a certified food protection manager who has passed a test that is part of an accredited program.
   • 06 - Proper eating, tasting, drinking, or tobacco use. Observed employee drinking personal water over food prep area and from bottle requiring touching where mouth touches opening and lid. No designated area for personal food and drinks was identified. 2-401.11 Eating, Drinking, or Using Tobacco (C)An employee shall eat, drink, or use any form of tobacco products only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands; (2) The container; and (3) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Inspector and employees were able to identify appropriate space to store personal food and drink.
   • 49. Non-food contact surfaces clean. 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. (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.
   • 41. Wiping cloths properly used and stored. Observed soiled wiping clothes in buckets, boxes and on counters not held in sanitizer. No clean wiping cloths available to wipe food surfaces. Wiping Cloths, Use Limitation. 3-304.14 (B) (1) Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration appropriate for chemical being used.
   • 16. Food contact surfaces; cleaned & sanitized. Observed soiled utensils in the drying space of the 3-compartment sink, also clean utensils touching soiled wiping cloths that were testing 0 ppm quaternary ammonium (QUAT) and 0 ppm chlorine with inspector's test strips. Observed no sanitizer buckets available, no clean wiping cloths, QUAT sanitizer tablets present without test strips available, and employees stated they did not know how to use them. 3-compartment sink not being used appropriately to wash, rinse and sanitize utensils and other equipment. Employees demonstrated that they were just washing and rinsing utensils and equipment and were unable to demonstrate how to properly set up and use a 3-compartment sink, including using incorrect chemicals to wash and rinse. Inspector assisted with training how to set up a 3-compartment sink, stated to use QUAT tablets according to package instructions and obtain test strips immediately. Emailed training materials.
   • 5. Procedures for responding to vomiting and diarrheal events. No written procedure available upon request. 2-501.11 Clean-up of Vomiting and Diarrheal Events. Facility must have procedures for employees to follow when responding to vomiting or diarrheal events... The procedures should address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomit or fecal matter. Inspector provided written procedures via email, education provided
   • 37. Food Properly labeled; original container. Observed unpackaged, and unlabeled items served lacking allergen information. 3-602.12(C) Other forms of information. Written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer must be visible and available to the consumer. The operator will add a statement to menu stating allergy information available upon request, as well as listing the major allergens present in unpackaged/unlabeled food items. Emailed guidance document to the operator. Education provided
   • 10 - Adequate handwashing sinks properly supplied and accessible. Observed employees not using hand sink, no paper towels at hand sink, and no receptacle. 5-205.11 Using a Handwashing Sink-Operation and Maintenance (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. (B) A handwashing sink may not be used for purposes other than handwashing and must be stocked at all times with hot water, soap, paper towels and signage. A receptacle for single use paper towels should be near hand sink.
   • 36. Thermometer provided and accurate. No thermometer in site, employees not checking temperature of items required to be reheated to 165 degrees F. No appropriate means to check temperature of TCS foods cold holding fin refrigerators. 4-302.12 Food Temperature measuring devices. Must obtain probe thermometer for routinely monitoring hot/cold temperatures.
   • 44. Utensils, equipment & linens properly stored, dried & handled. Observed soiled wiping cloths stored with clean utensils, clean utensils stored with soiled utensils at 3- compartment sink.
   • 1. Person in charge present, demonstrates knowledge and performs duties. 2-103.11 Person-In-Charge-Duties. The person in charge was not routinely monitoring employee handwashing, sanitation, setup of 3-compartment sink, monitoring food handling practices or other duties leading to violations and re-inspection.