Routine
Sep 3, 2025
4 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 CFPM course information with this report, including contact information for CFPM in Spanish.
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
15. Food separated and protected. Observed raw shell eggs in walk in refrigerator stored above ready-to-eat (RTE) chopped onions, tomatoes and other fresh prepped raw vegetables. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation. Food must be protected from cross contamination by separating raw animal food during storage, preparation, holding, and display from raw RTE foods such as fruits and vegetables, and cooked RTE foods, and fruits and vegetables before they are washed. Corrected during inspection, operator relocated raw shell eggs to shelving below RTE 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
16. Food contact surfaces; cleaned and sanitized. Observed sanitizer not dispensing in dish machine, 0 PPM with test strips. 4-501.114 Manual and Mechanical Warewashing Equipment. All food contact surfaces must be washed-rinsed-sanitized. Maintain adequate sanitizer, use according to manufacturer instructions and use test strips to check sanitizer concentration. Person in charge showed inspector invoice, the dish machine was just serviced today at 1pm, just before inspection. Reciept confimed service performed on machine. Person in charge primed tubing to dispense sanitizer now reading 50 PPM.
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 wording
33. Proper cooling methods used; adequate equipment for temperature control. Observed rice on shelf near stove, at 112ºF, tightly wrapped in plastic bag. Person in charge states that the rice is cooling and will be microwaved to reheat when ordered. 3-501.15(B) Cooling Methods... When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in the equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered during the cooling period to facilitate heat transfer from the surface of the food. If this rice is being held to serve it should be held in hot holding at 135ºF or warmer. If being cooled then it should be walk in refrigerator following cooling parameters 135ºF to 70ºF within first 2 hours, 70ºF to 41ºF or lower within 4 hours. See educational materials provided.
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