Routine
Aug 5, 2026
3 recorded violations
Official Wording
2-102.12(A) Certified Food Protection Manager (C) Observation: The person with a food safety certificate was not present at the time of inspection. Code Citation: At all times during food production, a Certified Food Protection Manager shall be on site. Provide certification for persons in charge. Correction: 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
3-304.12 In-Use Utensils, Between-Use Storage (C) Observation: A container with utensils submerged in hot water in the kitchen Code Citation: Store in-use utensils on clean dry surface, in hot water maintained 135 deg., in running dipperwell, in the food with the handle out of food. Correction: Education provided.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial Wording
6-501.12 Cleaning, Frequency and Restrictions (C) Observed: Grease, sticky floors, and dirty air vents were observed throughout the kitchen floors, walls, and ceiling. Code Citation: Floors, walls ceiling shall remain clean and kitchen equipment to be moved for cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. Correction: Education provided.
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 record from Boulder County Public Health, Aug 5, 2026 · Original Source