Routine
Sep 3, 2025
5 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. Emailed person in charge acceptable CFPM course information. Please email CFPM certificate by 9/18/2026 to btovar@bouldercounty.gov.
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
5. Procedures for responding to vomiting and diarrheal events. No written procedure available upon request. 2-501.11 Clean-up of Vomiting and Diarrheal Events. Facility must have procedures for employees to follow when responding to vomiting 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
16. Food Contact Surfaces; cleaned and sanitized. Observed sanitizer in 3 compartment sink and in wiping cloth bucket reading at 0 ppm quaternary ammonia using test strips appropriate for chemical used. 4-501.114 (C)(1)(2) Manual and Mechanical Warewashing Equipment, Chemical Sanitization. Use in accordance with the EPA-registered label use instructions and use testing strips routinely to ensure sanitizer is being used at proper concentration. Determined it may be water temperature. Refilled and retested sanitizer, reading at 200 ppm quaternary ammonium.
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
22. Time/Temperature Control for Safety Food, Cold Holding. Observed house made potato salad in reach-in cold top holding unit reading at 43ºF. Employee says it was made this morning. 3-501.16(A)(2) Except during preparation, cooking, or cooling, time/temperature controlled for safety (TCS) foods shall be maintained at 41°F or less. Corrected during inspection, person in charge removed items and placed in another cooling unit for rapid cool down. Do not use holding equipment for cooling, use approved equipment for cooling. Education provided, freezer or reach in refrigerator may be used for rapid cool down after food is prepared and before putting in 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
48. Warewashing facilities; installed, maintained, & used; test strips. Observed 3 compartment sink set up using quaternary ammonium as sanitizer, no test strips available. (only chlorine strips present). 4-302.14 Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Discussed use of appropriate test strip for chemical being used.
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