Routine
Sep 3, 2025
7 recorded violations
Official wording
2-102.11Demonstration (pf) Observation: The person in charge was unable to answer questions correctly about illness, vomiting, and diarrhea. Code Citation: The PERSON IN CHARGE shall demonstrate this knowledge by: Describing the symptoms associated with the diseases that are transmissible through FOOD; Pf Correction: Education provided.
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
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) Observation: Two of the three employee handwashing sinks were blocked by a mobile cart. Code Citation: HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Correction: Mobile carts were moved upon request. Education provided.
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
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P) Observation: All food contact surfaces are not being cleaned every 4 hours. Code Citation: CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. Correction: Discussed proper cleaning frequency with the operator. Education provided.
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
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Cooked egg and sausage in small hotel pans sitting out at room temperature in the bagel well, holding at 110°F. Code Citation: All cooked foods being held for service need to be held at a temperature of 135 degrees or hotter Correction: The food had been sitting out for less than 4 hours. The food was reheated to 165°F and placed in a hot holding unit at 135°F at the time of inspection.
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
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Observation: Several containers of cream cheese in the walk-in cooler with more than seven days of date marking. Code Citation: Foods that are time/temperature controlled for safety and held for more than 24 hours must be date-marked and used within 7 days of preparation. Correction: 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
7-206.11 Restricted Use Pesticides, Criteria (P) Observation: Two cans of RAID and Spectracide Wasp stored in kitchen. Code citation: RAID is considered a restricted use pesticide not approved for use in a retail food establishment. Correction: Removed upon request.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
3-304.14 Wiping Cloths, Use Limitation (C) Observation: A sanitizer bucket was observed measuring at zero ppm Quat solution. Code Citation: Cloths in-use for wiping counters and other equipment surfaces must be maintained in adequate sanitizer solution. Correction: Sanitizer buckets replace upon request. Education provided.
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, Sep 3, 2025 · Original Source