Routine
Sep 3, 2025
7 recorded violations
Official wording
2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.
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
6-301.11 Handwashing Cleanser, Availability (Pf) Handwashing sink next to prep station without soap, emplyees stated they use the bathroom instead. Education provided to use handsink provided not in the bathroom and supply with soap and paper towels.
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 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P). Raw shell eggs over raw vegetables in the walk in cooler. Raw foods of animal origin should not be stored over cooked or ready to eat foods. food shall be protected from cross contamination by: separating raw animal food during storage, preparation, holding, and display from: Raw ready to eat food such as fruits and vegetables, and cooked ready to eat food. Eggs moved the lower shelf.
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
3-501.19 Time as a Public Health Control (Pf) Facility keeps cooked pizzas out and reheats slices for customers and uses product within 4 hours. Facility lacks an approved Time as a Public Health Control plan. A Time as a Public Health Control written procedure template will be provided to operator to fill out and send back to inspector and keep on file at restaurant; and time stamp product that will be kept out of 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
3-602.11(B)(5) Food Labels, Name of Major Food Allergens (Pf). No notification on site for customers in regards to inquiries about food allergens. Establishments shall notify consumers by written notification to inquire about information on major food allergens as ingredients. Education provided with inspection to owner.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
6-501.115 Prohibiting Animals (Pf). Observed multiple dogs inside the facility in the front bar and the back. Except as specified in (B) and (C) of this section, live animals may not be allowed in a retail food facility. Education provided.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C). Facility keeps back door open with no screen door available which is needed to help prevent entrance of flies to facility. Education provided.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Boulder County Public Health, Sep 3, 2025 · Original Source