Re-Inspection
Sep 3, 2025
7 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 8/29/2026 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
6. Proper eating, tasting, drinking, or tobacco use. Observed employee drinks on food prep table in kitchen area. 2-401.11 2-401.11 Eating, Drinking, or Using tobacco products. ...an employee shall eat, drink, or use any form of tobacco products only in designated areas where the contamination of exposed food; clean equipment, utensils and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. Corrected on site, employees moved drink to designated area.
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
23. Proper date marking and disposition. Observed cooked risotto, house marinated shrimp and house made l'orange sauce, all made in-house and date marked, holding in reach in refrigerator past maximum of 7 days. 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 items.
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 at ice cream station. 7-102.11 Common Name-Working Containers. Working containers used for storing cleaners and sanitizers taken from bulk supplies must be clearly labeled with the name of what is in the bottle. Employee removed bottle and sent it for labeling 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
35 Approved thawing Methods used. Observed "Reduced Oxygen Packaged" (ROP) frozen fish, thawing in the walk-in refrigerator still sealed in original ROP packaging. 3-501.13 (E)(1) Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment (1) Prior to its thawing under refrigeration. Person in charge opened ROP packaging and placed it back in the refrigerator to continue thawing, Operator agrees to remove frozen fish from ROP packaging before thawing.
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
44. Utensils, equipment and linens properly stored, dried and handled. Observed a large number of utensils and equipment not stored in clean locations, exposed to dust and other contaminates. 4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. (A) Cleaned equipment and utensils, ...and single service items shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. Person in charge to clean heavily soiled surfaces in the kitchen area including shelves where equipment is stored.
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
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. (A) equipment food-contact surfaces and utensils shall be clean to sight and touch. (B) The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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