Routine
Sep 3, 2025
8 recorded violations
Official wording
2. Certified Food Protection Manager. No CFPM was present at time of inspection. Per kitchen manager, recently lost lead chef who was certified. 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 English and Spanish. Please email the CFPM certificate to btovar@bouldercounty.org by February 27, 2026.
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 explain how to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomit or fecal matter. Inspector provided paper and email copies of written procedures.
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
08. 2-301.14 Hands clean & properly washed. Observed employee washing soiled dishes with gloved hands, left the dish pit area, returned with additional soiled dishes on a cart, then removed clean dishes from dishwasher and put on shelving with other clean dishes without removing gloves, washing hands and replacing gloves. 2 301.14 Food employees must wash their hands after handling raw food, soiled utensils or equipment or changing tasks and before putting on gloves. Education provided by kitchen manager to dishwasher in Spanish. Agrees to go over proper handwashing and glove use with all kitchen staff.
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
10 - Adequate handwashing sinks properly supplied and accessible. Handwashing sink in bar and 2 bathrooms lacking signage. Food debrise in drain of handiwashing sink at the front of house. 5-205.11 Using a Handwashing Sink-Operation and Maintenance. A handwashing sink may not be used for purposes other than handwashing. 6-301.14 Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible. Inspector provided handwashing signage (stickers).
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
14. Required records available: shell stock tags, parasite destruction. No shell stock tags or records available, except ones currently with unused shell stock. 3-203.12 Molluscan Shellfish, Maintaining Identification. The date when the last molluscan shellfish from the container is sold or served shall be recorded on the tag, label, or invoice. The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags, labels, or invoices for 90 calendar days from the date that is recorded on the tag, label, or invoice by using an approved record keeping system that keeps the tags, labels, or invoices in chronological order. Person in charge agrees to add date last item served on tags and keep records in chronological order going forward. Education and resources provided
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
16 - Food contact surfaces; cleaned & sanitized. Observed solution in sanitizer bucket with wiping cloths, used to wipe down surfaces in food prep area, reading at 0 PPM quaternary ammonium. No test strips available to staff to check sanitizer concentration. 4-501.114 & 4-501.116 All food contact surfaces shall be washed-rinsed-sanitized. Maintain adequate sanitizer, use according to manufacturer instructions and use test strips to check sanitizer concentration. Person in charge refilled sanitizer bucket at 3 compartment sink, recheck of concentration was at 200 PPM quaternary ammonium. Test strips should be available to staff at all times.
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
22. Time/Temperature Control for Safety Food, Cold Holding Bruschetta prepared 3 hours prior sitting on counter for service at 62-68ºF, not in ice bath or cold holding unit. 3-501.16 Except during preparation, cooking, or cooling, time/temperature control for safety foods must be maintained at 41°F or less. Person in charge discarded item and agreed to use the Bruschetta kept ice bath at under 41ºF. Discussed use of TPHC for items that are not served cold.
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
41. Wiping cloths, properly used and stored. Observed wet wiping clothes on food prep counters not held in sanitizer. 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 record from Boulder County Public Health, Sep 3, 2025 · Original Source