Routine
Aug 25, 2026
7 recorded violations
Official Wording
3-501.17 Date marking. Observed time/temperature ready to eat foods such cooked food inside the walk-in in cooling unit. Time/temperature control ready to eat foods shall be properly marked and be discarded after 7 days of date marking. Talked to owner about date marking foods.
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
2-102.11 Demonstration of Knowledge. The kitchen staff were not able to answer basic food safety questions such as reheating temperatures and other food safety questions. The person in charge shall demonstrate knowledge of food safety knowledge and practices. Educated on site.
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
2-102.12 Certified Food Protection Manager (CFPM) The facility does not have proof of having a CFPM. Owner's certificate expired and hasn't renewed. Facility will provide proof.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial Wording
3-301.11 preventing contamination from hands. Observed the cook flipping tortillas while warming them up with bare hands and cutting greens while directly touching them with bare hands. Employees. Shall not be handling great. Eat foods with their bear hands to avoid cross contamination. Employees shall use gloves, utensils, deli tissue, or any other method other than bare hand. Talked to owner about not touching i'm ready to eat foods with bear hands.
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
3-302.11 Food separation to avoid cross contamination. Observed raw animal foods such as raw eggs being stored above ready to eat foods such as ready to cook foods. Food shall be stored properly to avoid cross contamination. Provided education and handouts.
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
4-302.12 Food thermometer. The facility does not have a fiod thermometer to check foood temperatures on a regular basis. Facilities shall always provide a working food thermometer. Talked to staff about always having a second thermometer to ensure there is one thermometer always available.
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
3-302.14 Wiping clothes. The sanitizer concentration in the sanitizer bucket was very elevated. The sanitizing solution shall be at the proper amount for concentration so that the solution is not toxic. Talked to kitchen staff about wiping clothes.
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, Aug 25, 2026 · Original Source