Routine
Oct 22, 2025
15 recorded violations
Official wording
1. Person in charge present, demonstrates knowledge and performs duties. 2-103.11 Person-In-Charge-Duties. The person in charge was not routinely monitoring employee handwashing, sanitation, setup of 3-compartment sink, monitoring food handling practices or other duties leading to violations and re-inspection.
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
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.
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
5. Procedures for responding to vomiting and diarrheal events. No written procedure available upon request. 2-501.11 Clean-up of Vomiting and Diarrheal Events. Facility must have procedures for employees to follow when responding to vomiting or diarrheal events... The procedures should address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomit or fecal matter. Inspector provided written procedures via email, education provided
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
06 - Proper eating, tasting, drinking, or tobacco use. Observed employee drinking personal water over food prep area and from bottle requiring touching where mouth touches opening and lid. No designated area for personal food and drinks was identified. 2-401.11 Eating, Drinking, or Using Tobacco (C)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 cannot result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands; (2) The container; and (3) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Inspector and employees were able to identify appropriate space to store personal food and drink.
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
08. Hands clean & properly washed. Observed food employee handling credit card machine, then switched tasks to preparing food without washing hands in between. Observed the practice of touching soiled equipment and then prepping food without handwashing by both employees present. 2 301.14 Food employees shall wash their hands after handling soiled utensils or equipment or changing tasks and before putting on gloves. Hands shall be washed with soap and warm water for 20 seconds, then dried with paper towel. Wash hands between tasks, after handling dirty utensils, before putting on gloves and handling food, and any time hands may be contaminated. Education provided, on site and also via email see "Handwashing, what to know" attachment.
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
10 - Adequate handwashing sinks properly supplied and accessible. Observed employees not using hand sink, no paper towels at hand sink, and no receptacle. 5-205.11 Using a Handwashing Sink-Operation and Maintenance (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. (B) A handwashing sink may not be used for purposes other than handwashing and must be stocked at all times with hot water, soap, paper towels and signage. A receptacle for single use paper towels should be near hand sink.
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
16. Food contact surfaces; cleaned & sanitized. Observed soiled utensils in the drying space of the 3-compartment sink, also clean utensils touching soiled wiping cloths that were testing 0 ppm quaternary ammonium (QUAT) and 0 ppm chlorine with inspector's test strips. Observed no sanitizer buckets available, no clean wiping cloths, QUAT sanitizer tablets present without test strips available, and employees stated they did not know how to use them. 3-compartment sink not being used appropriately to wash, rinse and sanitize utensils and other equipment. Employees demonstrated that they were just washing and rinsing utensils and equipment and were unable to demonstrate how to properly set up and use a 3-compartment sink, including using incorrect chemicals to wash and rinse. Inspector assisted with training how to set up a 3-compartment sink, stated to use QUAT tablets according to package instructions and obtain test strips immediately. Emailed training materials.
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
28 - Toxic substances properly identified, stored & used. Observed improper chemical storage and use. Open floor cleaner stored above clean utensils. 7-201.11 & 7-202.12 Provided education to staff regarding proper chemical use.
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
36. Thermometer provided and accurate. No thermometer in site, employees not checking temperature of items required to be reheated to 165 degrees F. No appropriate means to check temperature of TCS foods cold holding fin refrigerators. 4-302.12 Food Temperature measuring devices. Must obtain probe thermometer for routinely monitoring hot/cold temperatures.
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
37. Food Properly labeled; original container. Observed unpackaged, and unlabeled items served lacking allergen information. 3-602.12(C) Other forms of information. Written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer must be visible and available to the consumer. The operator will add a statement to menu stating allergy information available upon request, as well as listing the major allergens present in unpackaged/unlabeled food items. Emailed guidance document to the operator. Education provided
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
41. Wiping cloths properly used and stored. Observed soiled wiping clothes in buckets, boxes and on counters not held in sanitizer. No clean wiping cloths available to wipe food surfaces. Wiping Cloths, Use Limitation. 3-304.14 (B) (1) Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration appropriate for chemical being used.
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
44. Utensils, equipment & linens properly stored, dried & handled. Observed soiled wiping cloths stored with clean utensils, clean utensils stored with soiled utensils at 3- compartment sink.
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
48. Ware washing facilities installed, maintained & used; test trips. Observed 3-compartment sink not set up, employees not able to demonstrate proper setup. No chemical test strips available
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
49. Non-food contact surfaces clean. 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 wording
Garbage & refuse properly disposed; facilities maintained. Not disposing of boxes, trash etc. All product boxes stored inside facility on top of food surfaces, 3 compartment sink and other places making organization and cleaning of equipment and facility difficult.
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, Oct 22, 2025 · Original Source