Routine
Sep 3, 2025
5 recorded violations
Official wording
2-102.12 - Certified Food Protection Manager - The facility does not have a CFPM on site. Theerson in Charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an acredited program. Talked to owner about ensuring to have a CFPM on site during operating hours.
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
6-301.11 Hand Soap. The hand sink in the kitchen did not have hand soap available. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Provide hand soap at the hand sink at all times.
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
3-603.11 Consumer Advisory. The facility served undercooked animal foods such as hamburgers and eggs and does not have a consumer advisory. If an animal food such as beef, eggs are served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat, the permit holder shall inform consumersof the significantly increased risk of consuming such food by way of a disclosure and reminder, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Provide consumer advisory to alert customers.
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
The facility is serving undercooked animal foods such as eggs and hamburgers and does not have a consumer advisory to alert customers of foodborne riaks.
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
3-602.12 Allergens - The facility does not have a written notification for the major allergens as ingredients. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. Provide written notification of the major food allergens.
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 record from Boulder County Public Health, Sep 3, 2025 · Original Source