Routine
Sep 3, 2025
2 recorded violations
Official wording
2-102.12 - Certified Food Protection Manager - The facility does not have a certified food protection manager on site. The person in charge shall be a certified food protection manager who has shown proficiency in the required information through passing a test that is part of an accredited program. The owner is in the middle of taking the class
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
3-501.17 - The facility has ready-to-eat time/temperature controlf food in the reach-in cooling unit without the proper date mark. refrigerated, ready-to-eat, time/temperature control for food safety prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41ºF or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Talked to the owner, and they will be date-marking food with the month and date.
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