Routine
Sep 3, 2025
6 recorded violations
Official wording
1. Person in charge present, demonstrates knowledge and performs duties. 2-103.11 Person-In-Charge-Duties The person-in-charge was not routinely monitoring temperatures of TCS foods, unaware of how to set up 3 compartment sink for wash-rinse-sanitize, unable to identify unlabeled chemicals and other duties leading to violations. Inspector provided educational and resource materials pertinent to violations.
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
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, 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
10 - Adequate handwashing sinks properly supplied and accessible 5-205.11 Using a Handwashing Sink. (A) A handwashing sink shall be maintained so that it is always accessible for employee use. (B) A handwashing sink may not be used for purposes other than handwashing. 6-301.14 Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible. Inspector provided handwashing signage (stickers) to the person in charge.
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
16. Food contact seurfaces, cleaned and sanitized. onserved excessive buildup on soda nozzles and other equipment. Person on duty unaware how to clean machines/equipment, unaware how to set up the 3-compartment sink to wash-rinse-sanitize equipment and utensils. Bleach present, no test strips available. 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.4-502 utensils and other food contact equipment shall be clean to sight and touch. Inspector provided education and resource materials.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
21. Proper hot holding temperatures. Observed ready to eat burritos in hot holding unit at 110-119ºF for more than 4 hours. 3-501.16 (A)(1) Time/Temperature Control for Safety Food, Hot Holding. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19 time/temperature control for safety (TCS) food shall be maintained at 135°F or above. Person in charge voluntarily discarded items. Inspector discussed routine temperature monitoring (see active managerial controls information in email)
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
28 - Toxic substances properly identified, stored & used. Observed unlabeled working spray bottles in facility.OBSERVATION: 7-102.11 Common Name-Working Containers Working containers used for storing cleaners and sanitizers taken from bulk supplies should be clearly labeled with the name of what is in the bottle. Observed Raid spray for flying insects among chemicals in area where 3 compartment sink is located 7-206.11 Restricted Use Pesticides, Criteria. 7-202.12 Conditions of Use. POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to:(1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT,
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