Routine
Sep 3, 2025
3 recorded violations
Official wording
2-102.12(A) Certified Food Protection Manager Certified Food Protection Manager certification is not available. Retail food establishments are required to have a certified food protection manager on site during all hours of operation. Certificates must be maintained at the establishment. Person in charge is signed up for class.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
5-202.12(A) Handwashing sink minimum temperature Cold water only available at front handwashing sink and restroom handwashing sink. Provide minimum 85°F hot water and cold water under adequate pressure at handwashing sinks.
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)(2) Cold holding Prep cooler maintaining foods 47-53 deg.F including deli meats, cheeses, sauces. Maintain 41°F and below cold holding. Items in unit held less than 4 hours moved to walk-in cooler.
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