Routine
Sep 3, 2025
4 recorded violations
Official 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. Person in charge is in the process of the course and has not taken final exam yet. Will email certificate to inspector by 2/23/26.
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
15. Food separated and protected. Observed raw shell eggs in reach in refrigerator stored above unwashed bell peppers and ready to eat (RTE) produce. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation. Food must be protected from cross contamination by separating raw animal food during storage, preparation, holding, and display from raw RTE foods such as fruits and vegetables, and cooked RTE foods, and fruits and vegetables before they are washed. Corrected during inspection, operator relocated raw shell eggs to shelving below unwashed vegetables and RTE produce.
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
23. Proper date marking and disposition. Observed cut green papaya in the reach in refrigerator that was prepared 1/21/2026 in the reach-in refrigerator lacking a date mark. 3-501.18 Ready-to-Eat, Time/Temperature Control for Safety (TCS) Food, Disposition. A TCS food prepared and held in the restaurant more than 24 hours must be discarded if it is in a container or package that does not bear a date or day. Person in charge placed datemark on container. Education 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