Routine
Sep 3, 2025
7 recorded violations
Official wording
2-103.11 Person in Charge Bartender states that bare hands are used while cutting lemons and limes. Cook not familiar with required cooking temperatures for meats. Person in charge shall ensure that employees are familiar with and follow proper handwashing and glove use, temperature controls, dishwashing and other requirements.
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
2-102.12(A) Certified Food Protection Manager No Certified Food Protection Manager is present. During times of operation, at least one employee that has supervisory and management responsibility shall be a Certified Food Protection Manager. List of courses shared with operator.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
2-501.11 Responding to Vomit and Diarrheal Events Vomit and diarrhea clean-up procedures are not available. Provide vomit and diarrhea clean-up guidelines for employees to follow for such events. Guidelines emailed to operator.
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
3-501.16(A)(2) Cold holding Walk-in cooler holding 47 deg. F, all food in unit 47-49 deg. F including chicken wings 47 F; shredded meat 49 F; cheeses 48 F; chipotle sauces, chowder, canned mushrooms, salsas, dairy milks and butter 47 deg. F. Maintain 41°F and below cold holding. Items delivered today or prepared today from canned ingredients were moved to beer walk-in. Items held more than 4 hours discarded.
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
7-102.11 Common Name-Working Containers Chemical bottles at bar not labeled. Chemical bottles shall be properly labeled with the common name of the chemical in the container. Operator agrees to label bottles.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
4-203.12 Temperature measuring device, Ambient Air No thermometer in walk-in cooler. Exterior thermometer broken. Provide accurate thermometers in all refrigeration units.
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
4-601.11 Cleaning of Equipment, Food-contact surfaces, Nonfood-contact surfaces, and utensils Interior of ice machine, soda 'gun' holders unclean. Handwashing sink, equipment at bar and variousl equipment in kitchen unclean. Racks, interior of beer cooler unclean, rusty. Maintain clean equipment.
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 record from Boulder County Public Health, Sep 3, 2025 · Original Source