Routine
Sep 3, 2025
5 recorded violations
Official wording
2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.
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
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P). The chlorine residual at both dish machines was tested at zero ppm. All food contact surfaces shall be washed rinsed and sanitized using heat or approved chemicals (chlorine). Staff to replace empty sanitizer containers.
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
3-403.11 . Both soups on the hot hold were at 116*F-118*F. Cook indicated the soups were not reheated to 165*F before being hot held, but instead would reheat to 165*F at time of service. Reheated TTC (time/temperature controlled foods) must be reheated to 165 degrees in 2 hours or less before being served. Food was places on stove and reheated and education 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 wording
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P), The hot hold equipment was holding at 119*F. All cooked foods being held for service need to be held at a temperature of 135 degrees or hotter. Education provided to employee to add more water to steam holder and possibly turn up the temperature.
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
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Small prep cooler had all food items at 53*F-64*F. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. All TTC foods were volunarily dicarded. Cooler may not be used for TTC foods until repaired.
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