Routine
Sep 3, 2025
3 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. Please email CFPM certificate by 9/11/2026 to btovar@bouldercounty.gov.
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
16. Food Contact Surfaces; cleaned and sanitized. Observed sanitizer in 3 compartment sink and in wiping cloth bucket reading at 0 ppm quaternary ammonia using test strips appropriate for chemical used. 4-501.114 (C)(1)(2) Manual and Mechanical Warewashing Equipment, Chemical Sanitization. Use in accordance with the EPA-registered label use instructions and use testing strips routinely to ensure sanitizer is being used at proper concentration. It was determined sanitizer bag recently changed and there was air in the line from missed priming the tubing after changing sanitizer bag out Person in charge refilled sanitizer section of 3 compartment sink and wiping cloths buckets and retested. Reading at 200 ppm quaternary ammonium.
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 wording
47. Maintenance and operation of equipment. Observed reach-in cooler that holds milk and other foods lacking proper seal. Cooler has gap where cold air is escaping and may compromise internal temperature of unit if not replaced. 4-501.11(A) (B) Good Repair and Proper Adjustment. (A) Equipment shall be maintained in a state of repair and condition (B) Equipment components such as doors, seals, hinges, fasteners, etc shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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