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.
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
301.14 Hands clean & properly washed. Observed food handler handling soiled equipment in dish pit area, then returned to food service, restocked food in hot holding without washing hands between tasks. 2 301.14 Food employees shall wash their hands after handling raw food, soiled utensils or equipment or changing tasks and before putting on gloves Hands shall be washed with soap and warm water for 20 seconds, then dried with paper towel. Wash hands between tasks, after handling dirty utensils, before putting on gloves and handling food, and any time hands may be contaminated.
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 sour cream, cheese, whipped butter, apple juice and orange juices holding on the buffet table between 54-64 °F. 3-501.16 Except during preparation, cooking, or cooling, time/temperature control for safety foods must be maintained at 41°F or less. Discussed with person in charge requirements for using time as a public health control, Person in charge states all foods/beverages left after breakfast closes down is discarded. Buffet is open 630am-930am, food is discarded no later than 10am.
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. Facility has thermometer, not calibrated regularly, not meeting calibration target of 32 °F when calibrated with inspector, Person in charge will obtain new working thermometer and calibrate it routinely.
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