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.
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
15. Food separated and protected. Observed raw shell eggs in reach in refrigerator stored above opened cheese sauce, the cheese sauce can be heated to desired temperature per manufacturer instructions. 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 (ready-to eat) foods, and fruits and vegetables before they are washed. Corrected during inspection, operator relocated raw shell eggs to shelving below opened container of RTE cheese sauce.
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
22. Time/Temperature Control for Safety Food, Cold Holding. Observed cut banana at 68ºF in food prep area. Food employee says it has been there since yesterday, and they are unable to discard banana that is in the food prep area where ready to eat bananas are prepped because of allergy to this food and no gloves available that fit staff. 3-501.16 Except during preparation, cooking, or cooling, time/temperature control for safety foods must be maintained at 41°F or less. Cut fruit should be placed under refrigeration instead of leaving in counter at room temperature. Recommend ordering appropriate size gloves for staff to avoid such a violation in the future.
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
Recommend using an integrated pest management system service.
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 record from Boulder County Public Health, Sep 3, 2025 · Original Source