Routine
Sep 3, 2025
4 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 to inspector by 8/30/26 to btovar@bouldercounty.org.
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
10 - Adequate handwashing sinks properly supplied and accessible. Observed handwashing sink lacking paper towels. 6-301.12 Hand Drying Provision. Person in charge replaced paper towels immediately.
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
22. Time/Temperature Control for Safety Food, Cold Holding. Observed potato salad holding at 46 °F over fill line in cold top. 3-501.16(A)(2) Except during preparation, cooking, or cooling, time/temperature controlled for safety (TCS) foods shall be maintained at 41°F or less. Discussed, keeping food below fill line in cold top and not mixing remaining food from previous container with new food just removed from reach in refrigerator.
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
4-302.12 Food Temperature Measuring Devices. A) Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures including proper cooking temperatures, hot/cold holding, cooling procedures etc. Observed food employees not using thermometer to monitor cold holding.
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