Routine
Sep 3, 2025
7 recorded violations
Official wording
2-101.11 Assignment. Employment. Food employees state they are not the person in charge and that no designated person in charge is present. The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation.
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
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. Please email CFPM certificate by 9/5/2026 to btovar@bouldercounty.gov.
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
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
8. Hands cleaned and properly washed. 2-301.14 Observed food employee used the register for a customer, then walked to opposite end of counter to assist a different customer, used a soiled pen to create a paper ticket, then put on a clean pair of single-use gloves and began prepping ready to eat food without washing hands in between. This occurred a number of times and with different food employees, some employees wearing same gloves while writing tickets and changing tasks without washing hands or changing gloves. When to Wash: immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms;(B) After using the toilet room; (C) After caring for or handling service animals; (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products, eating, or drinking; (E) After handling soiled equipment or utensils, (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready to eat food; (H) Before donning gloves to initiate a task that involves working with food; and (I) After engaging in other activities that contaminate the hands. This inspector suggests management look at flow of customer ordering to food prep in relation to handwashing sink. Employees must wash hands after writing new orders and before putting on new gloves to prep ready to eat food.
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 bunched up wet wiping cloths on handsink. 5-205.11 Using a Handwashing Sink. (A) A handwashing sink shall be maintained so that it is always accessible for employee use. (B) A handwashing sink may not be used for purposes other than handwashing. Wiping cloths removed by food employee upon request.
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 and sanitized. Food employee states food contact surfaces such as cutting boards for preping sandwiches are cleaned once daily at end of the day. 4-602.11 Food equipment and contact surfaces must be cleaned throughout the day and at least every 4 hours.
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
41. Wiping cloths; properly used and stored. Observed wet wiping cloths on counter and draped over handsink, not held in sanitizer. 3-304.14 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. Wiping cloths removed and food employee agrees to hold in sanitizer bucket between uses.
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 record from Boulder County Public Health, Sep 3, 2025 · Original Source