Routine
Sep 3, 2025
4 recorded violations
Official wording
5. Procedures for responding to vomiting and diarrheal events. No written procedure available upon request. 2-501.11 Clean-up of Vomiting and Diarrheal Events. Facility must have procedures for employees to follow when responding to vomiting or diarrheal events... The procedures should address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomit or fecal matter. Person in charge will call Ecolab to receive a step by step procedure for using the blood borne pathogen kit for vomiting and diarrheal events.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
10. Adequate handwashing sinks properly supplied and accessible. Observed one handwashing sink out of soap. Handwashing cleanser, availability. 6-301.11 Handwashing cleanser, availability. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Corrected immediately, person in charge refilled soap dispenser.
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
23. Proper date marking and disposition. Observed sliced deli meat, with use by date mark 4/11/2026 in walk in refrigerator. 3-501.17 Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking. (A) ... refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41ºF or less. for a maximum of 7 days. The day of preparation shall be counted as Day 1. Corrected during inspection, person in charge discarded item.
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
37 Food properly labeled, original container. 3-602.12(C) Other forms of information. Written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer.Inspector provided guidance document to the operator. Person in charge will place a statement "Allergy information available upon request". and list the used allergens where customers can see it. Emailed allergy information guidance.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Boulder County Public Health, Sep 3, 2025 · Original Source