Routine
Sep 3, 2025
4 recorded violations
Official wording
2-102.12 CFPM There is no certified food protection manager on site. 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. Will email owner acceptable courses to achieve compliance.
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
2-401.11 Proper eating, drinking Observed employee drink cups located on and around food contact surfaces throughout the kitchen. Employee drinks shall be located in designated location below and away from food, food contact surfaces, and equipment. Relocated to handsink area.
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
5-205.11 Handsink operation Handsink in dishroom has been disconnected and is not in use due to a drain line issue. Employee handsink must be restored and plumbing drain line repaired to ensure this handsink is in use. Maintenance has been called to address.
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
3-501.16A Cold Holding Sandwiches located in display cooler holding at 51 deg F at time of inspection. Cold held TCS foods shall be maintained at 41 deg F or less at all times. All product had been in unit less than 4 hours and was relocated to reach-in cooler to rapidly cool. Continue to monitor unit to ensure it can maintain 41 deg F or less before placing TCS foods in unit.
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 record from Boulder County Public Health, Sep 3, 2025 · Original Source