Routine
Sep 3, 2025
6 recorded violations
Official wording
2. Certified Food Protection Manager. No CFPM was present at time of inspection. 2-102.12 The person in charge must be a certified food protection manager who has passed a test that is part of an accredited program. Emailed person in charge acceptable CFPM course information. Please email CFPM certificate by 10/8/2026 to btovar@bouldercounty.gov. These classes are available in English and Spanish.
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
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 via email, 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
08. 2-301.14 Hands clean & properly washed. Observed food employee handling trash receptacle wearing 1 glove and 1 bare hand in the lobby area, then returned to kitchen and began preparing whole bananas to go out to service. Employee took whole bananas to buffet area and arranged them for service, then returned to kitchen to continue tasks there. Employee then removed single glove and began putting on new gloves without washing hands in between. 2 301.14 Food employees shall wash their hands after handling soiled utensils or equipment or changing tasks and before putting on gloves. Education provided. Food handler educational materials provided via email in preferred language (Spanish).
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
12. Food received at proper temperature. Observed delivery of cold TCS foods (milk, yogurt and other TCS foods), temperature of TCS foods (yogurt 49.9ºF., Milk 49ºF) Person in charge immediately put into refrigerator to cool down. Temperatures taken immediately upon delivery while delivery driver still present. 3-202.11 Temperature. (A) ...refrigerated, time/temperature controlled for safety food shall be at a temperature of 41° F or below when received. (B) If a temperature other than 41°F for a time/temperature controlled for safety food is specified in law governing its distribution, such as laws governing milk...may be received at the specified temperature. (Milk may be received at 45° F or lower and rapidly cooled to 41°F or lower within 4 hours.) Person in charge states he will speak with the delivery company representative regarding temperatures at delivery as Boulder County Public Health does not regulate delivery trucks. Recommended the truck identification be provided to the delivery company to identify a truck that may need service to correct temperatures.
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
36. Thermometer provided and accurate. Thermometer calibration logs filled out 3 days ahead of time without calibrating. Person who filled in logs unable to demonstrate to inspector how to calibrate the thermometer. 4-502.11 Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. Education provided via email regarding calibrating thermometers.
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
Employee filling in sanitizer testing numbers 3 days ahead of time without testing. Test strips available however employee does not demonstrate proper use (dip for 10 seconds for quaternary ammonium). Sanitizer reading at 300 PPM quaternary ammonium when tested appropriately. 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, Sep 3, 2025 · Original Source