True Food Kitchen

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Inspection history

1. Aug 31, 2026

   ✓
   6 violations

   • 20. Cooling rate of chicken cooling on speed racks WNL.
   • 5. Procedures for responding to vomiting and diarrheal events. 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. No written procedure available upon request. Inspector provided written procedures.
   • 51. Plumbing installed; proper backflow. Noted in process of completing appropriate backflow/airgaps in front bar area as noted by opening inspector N. Andrews. Still in process will update inspector when completed. btovar@bouldercounty.gov and nandrews@bouldercounty.gov
   • 08. Hands clean & properly washed. 2 301.14 Food employees must wash their hands after handling soiled utensils or equipment or changing tasks and before putting on gloves. Observed food employee with single use gloves on, change tasks serveral times including going to back storage room, touching soiled equipment like trash can, then returned to kitchen and continued preparing food without washing hands and changing gloves. Observed employee in dish pit, handling soiled dishes with single use gloves on, then changed tasks to put away clean dishes using same soiled gloves. See handwashing educational materials provided via email.
   • 38. Insects, rodents, & animals not present. 6-501.111 Controlling Pests. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by routinely inspecting incoming shipments of food and supplies; inspecting the premises for evidence of pests; eliminating harborage conditions, use of professional integrated pest management service. Observed large number of flies under heat lamps at front staging area. Flies observed landing on ready to eat foods such as cooked fish and vegetables. Observed flies in office space and dish pit area as well.
   • 33. Proper cooling methods used; adequate equipment for temperature control. 3-501.15 Cooling Methods. (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; or (7) Other effective methods. (B) When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be (1) Arranged in the equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered during the cooling period to facilitate heat transfer from the surface of the food. Observed carrot dressing/soup in large/deep plastic container with lid tightly covered cooling in the walk in refrigerator. Condensation on lid, and item still in cooling process (less than 4 hours from prep time)