Routine
Sep 3, 2025
8 recorded violations
Official 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
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 temperatures of TCS foods, sanitizer levels (unaware how to check sanitizer levels) and other duties leading to violations. Since no CFPM was onsite during this inspection, inspector recommends that shift leads get CFPM (Certified Food Protection Manager) certified.
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. 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
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
16. Food contact surfaces; cleaned & sanitized. Observed sanitizer in 3 compartment sink reading at 0 ppm quaternary ammonia with test strips in facility. Sanitizer dispensing pump not pumping. Sanitizer bucket was also filled at this site reading 0 PPM quaternary ammonium. Person in charge not able to correct situation without guidance from inspector. 4-501.114 Manual and Mechanical Ware Washing Equipment, Chemical Sanitization. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall meet the criteria specified and must be used in accordance with the EPA-registered label use instructions. If a chemical sanitizer is generated by a device located on-site at the food establishment it shall be operated and maintained in accordance with manufacturer’s instructions. Chemical sanitizers that are used to sanitize equipment and utensils shall be provided and available for use during all hours of operation. Concentration of the sanitizing solution shall be accurately determined by using a testing strips appropriate for chemical used. Corrected on site. Employee mixed bleach and water in sanitizer compartment of 3 compartment sink at concentration of 50-100ppm using bleach that was stored with chemicals on site. Chlorine strips were present. Inspector provided education on how to mix chlorine and water in 3 compartment sink to reach 50-100 PPM. Owner who was not present should get sanitizer dispenser pump repaired and use bleach and water to sanitize until chemical tower is repaired. Use chlorine test strips to assure proper concentration being used.
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
22. Time/Temperature Control for Safety Food, Cold Holding Observed reach in refrigerator at front of house holding TCS dairy products including milk, oatmilk that must be kept refrigerated, whipped cream and other milk products at 50-53°F. 3-501.16(A)(2) Except during preparation, cooking, or cooling, time/temperature controlled for safety (TCS) foods (including milk products) shall be maintained at 41°F or less. Person in charge voluntarily discarded items discussed. Will keep TCS products stored in back of house refrigerator which is keeping temperatures at 41°F or less, until the reach in refrigerator at the front of the house is repaired and keeping temperatures at 41°F or less.
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
36. Thermometer Provided and accurate. Observed no probe thermometer available. 4-302.12 Food Temperature Measuring Devices. (A) Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures including proper cold holding, cooling procedures etc. Education provided. Owner will obtain a working thermometer immediately and monitor temperatures routinely.
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
Good allergy notifications present for unpackaged products.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
41. Wiping cloths; properly used and stored. Observed wet wiping cloth stored on counter at front of house, being used to wipe surfaces. Wiping Cloths, Use Limitation (C). 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. Corrected during inspection, person in charge placed wiping cloth in sanitizer bucket reading 50 PPM chlorine.
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, Sep 3, 2025 · Original Source