Routine
Sep 3, 2025
5 recorded violations
Official wording
3. Management, Food employee & conditional employee: knowledge, responsibiliites and reporting. 2-201.11, 2-201.12 Responsibilities of Permit Holder, Person in Charge, Food Employees, and Conditional Employees. A written sick policy that informs employees of their responsibility to report illnesses, including illness that require exclusion from work is advisable. Examples of reportable symptoms vomiting , diarrhea, sore throat with fever, food borne illnesses such as E. coli, Norovirus, Hepatitis A, and others as noted in the food code.
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
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.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
19. Proper reheating procedures for hot holding. Follow manufacturer guidance for reheating temperatures on frozen, precooked soups. This information is located on manufacturer label. The minimum required reheating for hot holding is 165ºF.
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
22. Time/Temperature Control for Safety (TCS) Food, Cold Holding Refrigerated orange juice holding at 48.8ºF and meat and cheese packets holding at 44.1ºF both in front display cooler. 3-501.16(A)(2) Except during preparation, cooking, or cooling, TCS foods shall be maintained a 41°F or less. Items removed/discarded from front display cooler. Encouraged use of probe thermometer for checking temperatures of food and not to rely on the display cooler's digital display for temperature control.
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
4-203.11 Temperature Measuring Devices, Food-Accuracy (Pf). No thermometer on site for measuring internal food temperatures of reheated foods for sale on site, such as soups. Food must be reheated to 165°F before service, then hot held at135 °F or more. Cold foods must be held at 41°F or colder. Education and probe thermometer provided.
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 record from Boulder County Public Health, Sep 3, 2025 · Original Source