Routine
Aug 14, 2026
9 recorded violations
Official Wording
2. Certified Food Protection Manager. 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. No CFPM was present at time of inspection.
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.
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
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 via email.
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
10 - Adequate handwashing sinks properly supplied and accessible. 6-301.12 Hand Drying Provision. Provision of individual, disposable towel availability. 6-301.11 Handwashing cleanser, availability. Each handwashing sink shall be provided with a supply of hand cleaning liquid... Observed hand sink in coffee bar area lacking paper towels and soap. 5-205.11 (B) Using a Handwashing Sink-Operation and Maintenance. (B) A handwashing sink may not be used for purposes other than handwashing. Observed handwashing sink being used as a dump sink. Observed dump sink being used for handwashing.
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
16. Food contact surfaces; cleaned & sanitized. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization. dish machine must be dispensing Chlorine at 50-100 PPM Observed dishwasher not dispensing sanitizer, reading 0 PPM chlorine using test strips.
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
41. Wiping cloths; properly used and stored Wiping Cloths, Use Limitation. 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.
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
47. Food & non-food contact surfaces cleanable, properly designed, constructed and used. 4-101.19 Nonfood-Contact Surfaces, Materials. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Observed large cracking, chipping and missing floor tiles in kitchen dish pit area and throughout the facility.
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
49. Non-food contact surfaces clean. 4-602.13 Nonfood-Contact Surfaces. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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
55. Physical facilities installed, maintained and clean. 6-201.11 Floors, Walls, Ceilings. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floors not maintained and clean, large cracks, missing and damaged tiles preventing easy cleanability.
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 record from Boulder County Public Health, Aug 14, 2026 · Original Source