Routine
Sep 3, 2025
5 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 Food establishment must have written procedures for employees to follow when responding to vomit or diarrheal events... The procedures should show employees how to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomit or fecal matter. Inspector provided written procedures via email, education provided
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
22. Proper cold holding temperatures Observed cooked pork in reach in refrigerator holding unit at the front cook line holding at 44ºF. 3-501.16(A)(2) Except during preparation, cooking, or cooling, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained a 41°F or less. Person in charge removed recently prepared pork and placed in walk in refrigerator for rapid cooling and to be stored until item reaches 41ºF or lower before placing back into cold holding unit.
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
23. Proper date marking and disposition Observed cooked mushrooms, and chopped carrot, onion and other preparations for ramen in walk in refrigerator lacking date marking. 3-501.17 Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking. (A) ... refrigerated, READY-TO-EAT and TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in refrigerator for more than 24 hours shall be clearly marked to indicate the date it was prepared 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. Education provided. Person in charge marked all prepared foods with the date the food is first cut/prepared and will discard after 7 days.
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
28 - Toxic substances properly identified, stored & used Observed unlabeled working spray bottles in facility. OBSERVATION: 7-102.11 Common Name-Working Containers Working containers used for storing cleaners and sanitizers taken from bulk supplies should be clearly labeled with the name of what is in the bottle. Person in charge labeled bottles with product name
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
41. Wiping cloths, properly used and stored Observed 2 wiping clothes on food prep counters not held in sanitizer 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. Person in charge prepared sanitizer bucket with chlorine bleach and water at a concentration of 50-100PPM, Verified using chemical test strips.
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, Sep 3, 2025 · Original Source