Routine
Sep 3, 2025
3 recorded violations
Official wording
2-102.12(A) Certified Food Protection Manager Certified Food Protection Manager certification 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.
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
3-501.16(A)(1) Hot holding Hot dogs 111 deg. F on rollers. Maintain 135°F and above hot holding. Heat increased to maintain 135 deg. F
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
3-501.16(A)(2) Cold holding Prep cooler holding foods at 43 deg. F. Large reach-in cooler holding foods at 48-49 deg including deli meats, cheeses, sauces, milk, eggs. Maintain 41°F and below cold holding. Prep cooler thermostat adjusted and holding 39 deg. F by end of inspection. Foods removed from large reach-in and discarded. Ensure refrigerator thermometers are accurate and monitored regularly. Temperature charts suggested.
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