Routine
Aug 24, 2026
4 recorded violations
Official Wording
2. Certified Food Protection Manager. 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. No CFPM was present at time of inspection.
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
10 - Adequate handwashing sinks properly supplied and accessible. 6-301.12 Hand Drying Provision. Provision of individual, disposable towel avilablility. 6-301.14 Handwashing Signage A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible. Observed hand sink in bar lacking paper towels and signage.
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. 3-501.17 Ready-to-Eat, Time/Temperature Control for Safety (TCS) Food, Date Marking. (A) ... refrigerated, ready-to-eat, time/temperature control for safety food, prepared (thawed) 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. Observed cooked meat products in refrigerator discard date on package July 27, 2026 being held in refrigerator.
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
48. Warewashing facilities; installed maintained, and used; test strips. 4-302.14 Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Observed facility uses chlorine in dishmachine and quaternary ammonium tablets for sanitizing, no test strips available.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Boulder County Public Health, Aug 24, 2026 · Original Source