Routine
Sep 3, 2025
5 recorded violations
Official wording
5. Procedures for responding to vomiting and diarrheal events. No written procedure was available upon request. 2-501.11 Clean-up of Vomiting and Diarrheal Events. Facility must have written procedures for employees to follow when responding to vomit or diarrheal events... The procedures should address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomit or fecal matter. Inspector provided written procedures via email, education provided.
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 ready to eat deli meat. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation. (A) Food must be protected from cross contamination by: ...separating raw animal foods (such as raw shell eggs) during storage, preparation, holding, and display from ready-to -eat food. Corrected during inspection, operator relocated raw shell eggs to shelving below ready to eat foods.
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
28 - Toxic substances properly identified, stored & used. 7-102.11 Common Name Working Containers Separation and Storage: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies must be clearly identified with the common name of the material. Person in charge labelled working bottle with name of chemical upon request.
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 wording
Items cooled in shallow metal pans, without lids in the walk in refrigerator. As discussed, Items should reach 41ºF or lower before putting into cold holding unit.
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
37. Food Properly labeled; original container. Observed unpackaged, and unlabeled cookies in front display counter lacking allergen information. 3-602.12(C) Other forms of information. Written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer must be visible and available to the consumer. The person in charge will add a statement to display counter stating allergy information available upon request, as well as listing the major allergens present in unpackaged/unlabeled food items. Emailed guidance document to the operator.
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