Routine
Sep 3, 2025
5 recorded violations
Official wording
2-103.11(A) Person-In-Charge-Duties (Pf).Fresh fruit for the facility is washed and cut in owners personal home and not on site. The PERSON IN CHARGE shall ensure that:(A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under § 6-202.111; Education provided.
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
2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation 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. Education provided and email with inspection has the BCPH website link to trainings sent.
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
6-301.12 Hand Drying Provision (Pf). Hand washing sink lacking paper towels. Hand sinks must be equipped with paper towels. Manager placed paper towels at hand sink.
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
3-602.11(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
4-603.16 Rinsing Procedures (C) Washing/ rinsing procedures for washed utensils and equipment do not meet requirements. Three compartment sink was being used improperly. Dishes were being washed with soap in one compartment, then rinsed in the same compartment, sanitized in another compartment. Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: (A) Use of a distinct, separate water rinse after washing and before SANITIZING if using: (1) A 3-compartment sink, Discussed proper procedure for utilizing a three compartment sink for washing and sanitizing utensils and equipment. Wash dishes with soap in first compartment, utilize second compartment to completely rinse dishes before performing sanitizer step in the third compartment, then utilize a clean surface for drying.
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 record from Boulder County Public Health, Sep 3, 2025 · Original Source