Routine
Sep 3, 2025
4 recorded violations
Official wording
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P). Raw shell eggs over prepared foods in the reach 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: 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 wording
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Milks next to barista station not on ice in the sink well and milk had temerature of 59*F. Commercially bought pesto that needs refrigeration was on the pantry shelf at 78*F. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. 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 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
3-304.14 Wiping Cloths, Use Limitation (C). Wipe cloths for cleaning prep surfaces are not kept in sanitizer buckets and had no detecatible sanitizer on them. All wet wipe cloths need to have detectable sanitizer on them. Education provided.
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, Sep 3, 2025 · Original Source