Routine
Aug 20, 2026
8 recorded violations
Official Wording
2-102.12(A) Certified Food Protection Manager A Certified Food Protection Manager certificate is not available. 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. .
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
3-501.16(A)(1) Hot holding Spam musubi 120 deg. F in hot holding case after several hours. Maintain 135°F and above hot holding. Item 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
7-201.11 Chemical Separation. Chemicals stored above or next to food items or utensils on prep table. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. Items moved.
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
4-204.112 Temperature Measuring Devices. Thermometers not available in front cold-holding and hot-holding cases. Provide accurate air thermometers in cold-holding and hot-holding equipment. 4-302.12 Food Temperature Measuring Devices No probe thermometer available. Provide an accurate food probe thermometer to check food 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
4-501.19 Manual Warewashing Equipment - Wash Solution Temperature Hot water at 3-compartment sink 101 deg. F. Provide minimum 110 deg. F for effective dishwashing. 4-302.14 Sanitizing Solutions, Testing Devices Provided No test strips available to check chlorine sanitizer. Provide and use test strips to check for adequate sanitizer concentration.
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
5-402.13 Conveying Sewage Graywater from 3-compartment sink overflowing drain line connected to grease trap and overflowing into tub of standing water / sewage. Sewage shall be disposed of in a correctly operating system and in accordance with plumbing code. This issue requires prompt correction or may be considered an imminent health hazard.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial Wording
6-501.12 Cleaning Facility not maintained in clean condition around equipment, kitchen area, basement storage area. Maintain a clean facility.
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
4-301.14 Ventilation Hood Systems, Adequacy Induction burners used to boil boba tea, no hood. Ventilation hood systems shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. Install an approved hood system or adjust boba procedures so steam is not produced.
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 record from Boulder County Public Health, Aug 20, 2026 · Original Source