Routine
Sep 3, 2025
3 recorded violations
Official wording
2-102.12 Certified Food Protection Manager (CFPM) The facility did not have CFPM on site during the inspection. The person 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 accredited program. Informed the person in charge (PIC) to have a a CFPM on site at all times during operation 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
2-102.11 Demonstration of knowledge - The employees were not able to answer basic food safety questions such as proper food storage, thawing practices, etc., Based on the risks inherent to the food operation, during inspections and upon request the kitchen staff shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, and the requirements of this Code. Talked to the PIC about providing food safety training to all staff.
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
5-203.11 - Hand Sinks - The hand sink by the oven and food prep area is not in operation for use. A proper amount of handwashing sinks necessary for their convenient use by employees in areas specified under § 5-204.11, and not fewer than the number of hand washing sinks required by LAW shall be provided. Talked to PIC and she stated the hand sink needs repair and a new part has been ordered for the hand sink to be back in service.
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 record from Boulder County Public Health, Sep 3, 2025 · Original Source