Re-Inspection
Sep 3, 2025
3 recorded violations
Official wording
6-301.12 Hand drying provision No paper towels at dish room handwashing sink. Provide paper towels at all handwashing sinks. Employee asked to refill paper towels
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
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding Burritos in hot-holding case 97 degrees F after more than 4 hours. Maintain 135 deg. F and above hot-holding or use time as a control procedure. Items discarded.
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
2-102.12(A) Certified Food Protection Manager No Certified Food Protection Manager present. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service 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. Provided information on how to obtain a certified food protection manager certification.
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