Routine
Aug 21, 2026
6 recorded violations
Official Wording
2-103.11(A) Person-In-Charge-Duties. Observed operational control problems in the facility. The Person in Charge shall actively manage and demonstrate knowledge of food safety practices. Education provided.
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
2-102.12(A) Certified Food Protection Manager A Certified Food Protection Manager certificate is not present. 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. Provided information on how to obtain a certified food protection manager certification.
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
6-301.12 Hand drying No paper towels at dishwashing area handwashing sink. Provide paper towels at all handwashing sinks. Operator will replace paper towels.
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
3-501.16(A)(1) Hot holding Multiple burritos and tamales in hot-holding case 99-100 deg. F after 2 hours. Hot dogs and taquitos on rollers 118 deg. F Maintain 135°F and above hot holding. Items in hot case labeled with time to discard for 4-hour time control. Time control form sent to operator. Items on rollers reheated, roller temperature turned up. Operator agrees to monitor.
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 Open air refrigerator case not maintaining foods at 41 deg. F or below including multiple sandwiches, eggs, cheeses, wraps 47-50 F after multiple hours. Maintain 41°F and below cold holding. Items discarded.
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
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) No date marking observed on sandwiches that were removed from freezer and stored in the refrigerator grab 'n go case. TCS foods prepared and held for more than 24 hours under refrigeration shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. Prepared foods may be held for a maximum of 7 days. The day of preparation shall be counted as Day 1. (TCS foods = foods capable of supporting microbial growth, including meats, dairy, cooked grains and vegetables, sprouts, cut melons, herbs in oil). Person in charge will begin date marking when sandwiches are pulled from the freezer.
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, Aug 21, 2026 · Original Source