Routine
Sep 3, 2025
4 recorded violations
Official wording
2-102.12(A) Certified Food Protection Manager No Certified Food Protection Manager is present. At least one employee 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. Provided information on CFPM courses.
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
2-301.14 When to Wash. Food worker observed cracking raw eggs onto griddle and then wiping glove on towel rather than washing hands and changing gloves before handing ready to eat foods. Food workers shall wash hands any time hands may be contaminated, including: after touching face; using the restroom; handling soiled equipment; handling raw meat, poultry, fish or eggs; between glove changes and before handling prepared food, clean equipment and utensils. Education provided and employee asked to wash hands and put on new gloves.
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
3-501.16 (A.1) TCS Food, Hot-holding Grilled onions, rice, sauce holding 117-128 degrees F on the steam table. Maintain 135 degrees F and above hot-holding. Reheat foods to 165 deg.F before placing on steam table and then holding at 135 F. Items reheated.
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
3-501.16 (A.2) TCS Food, Cold-holding Items in salad prep cooler holding 43-45 deg.F including cheeses, cut greens, garbanzo beans. Maintain 41 deg.F and below cold-holding. Ice used to cool foods and unit; operator will defrost the unit after close today. Recommend regular maintenance for refrigeration.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Boulder County Public Health, Sep 3, 2025 · Original Source