Routine
Aug 10, 2026
8 recorded violations
Official Wording
2-102.11 Demonstration of Knowledge. The kitchen staff were not able to answer basic food safety questions such as food temperatures and other food safety practices. The person in charge shall demonstrate knowledge of food safety knowledge and practices. Educated on site.
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
2-102.12 Certified Food Protection Manager (CFPM) The facility does not have proof of having a CFPM. The person in charge shall be certified food protection manager. Provided information on how to obtain the certification.
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
2-301.14 When to Wash. Observed cook not wasting hands when needed, such as after stepping outside the building and entering, before wearing gloves or touching articles like pens and phone. Food employees shall wash their hands immediately before engaging in food preparation including working with clean equipment, utensils, etc. Talked to staff about when to wash their hands.
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
3-302.11 Food properly separated. Observed raw chicken stored inside the walk-in cooling unit above raw beef. Observed raw beef in the cooking cool-drawers being stored above ready to eat foods like cook tamales and fresh produce. Food shall be protected from cross contamination by separating raw animal foods during storage. Talked to manager about storing properly to avoid cross contamination.
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
3-501.16 Hot Holding. Observed cooked rice at 112 inside the hol-hold unit. Time/temperature control for food safety shall be maintained at 135F or above at all times during hot holding. Talked to person in charge about ensuring to reheat properly and maintain foods at 135F or above.
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
3-501.13 Thawing. Observed frozen stuffed pepper being thawed inside standing water. Time temperature control for food safety thawing shall be done submerged in cold water and running water or placed in a refrigerator a couple of days prior to using. Talked to person in charge about properly thawing foods.
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
3-307.11 Observed items stored inside the ice bin. The ice is used for consumption. Ice for consumption is considered food, therefore items may not be stored inside the ice bin. Talked to owner about ice for consumption and they immediately corrected the issue
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
3-302.14 Wiping clothes. Observed wiping clothes used on clean plates, non-food and food contact surfaces and stored on the surface and not inside the sanitary bucket. Clothes in use for wiping counters shall be held between used in a chemical sanitizer solution. Talked to kitchen staff about wiping clothes.
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 record from Boulder County Public Health, Aug 10, 2026 · Original Source