Routine
Sep 3, 2025
3 recorded violations
Official wording
2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf) Observation: Establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events. Code Citation: A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events Correction: Provided written procedure.
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
3-501.14 Cooling (b) Observation: Pre-chilled roas prepared at 9:06 am, observed at 50°F at 1:46 pm in walk-in cooler. Pre-chilled prepared food shall cool to 41°F or below in 4 hours. Correction: Roast voluntarily discarded.
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
3-304.12 In-Use Utensils, Between-Use Storage (C) Observation: Ice cream utensils were not stored in running water between uses during the inspection. Code Citation: In-use utensils shall be stored in running dipperwell or on clean dry surface between uses. Correction: Utensils placed under running water.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Boulder County Public Health, Sep 3, 2025 · Original Source