Routine
Aug 24, 2026
5 recorded violations
Official Wording
2. Certified Food Protection Manager (CFPM). 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. No CFPM was present at time of inspection. Emailed Justin, the person in charge, acceptable CFPM course information. Please email CFPM certificate to btovar@bouldercounty.gov by 11/24/2026.
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
08. Hands clean & properly washed. 2-301.14 When to Wash.Food employees must wash their hands between tasks, after handling soiled utensils or equipment, before putting on gloves and handling food, and any time hands may be contaminated. 2-301.15 Where to Wash. Food employees must clean their hands in a handwashing sink... and may not clean their hands in a sink used for food preparation, warewashing or in a service sink or a curbed cleaning facility used for the disposal of mop water... 2-301.12 Cleaning Procedure. Food employees must clean their hands...for at least 20 seconds, using a cleaning compound in a handwashing sink that is equipped as specified under § 5-202.12. Observed food employee wash hands at food prep sink and dry hands on soiled wiping cloth then began to put away clean dishes. Observed food employee wash hands for 5 seconds and not use soap. See education on handwashing provided by inspector.
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
10 - Adequate handwashing sinks properly supplied and accessible. 6-301.14 Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible. Handsink in kitchen area lacking signage. Inspector provided handwashing signage to the person in charge.
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. 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.. Observed sliced cheeses holding at 56°F at buffet table.
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
41. Wiping cloths; properly used and stored. Wiping Cloths, Use Limitation. 3-304.14 (B) (1) Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration appropriate for chemical being used. Observed wet wiping cloth on counter, not held in sanitizer bucket.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Boulder County Public Health, Aug 24, 2026 · Original Source