Routine
Sep 3, 2025
5 recorded violations
Official 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.
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
06 - Proper eating, tasting, drinking, or tobacco use. 2-401.11 Eating, Drinking, or Using Tobacco (C) Observed employees with open drinks at front of house on same counter as ready to eat (RTE) cornbread. An EMPLOYEE shall eat, drink, or use any form of tobacco products only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-use articles, or other items needing protection cannot result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed food, clean equipment, yutensils, and linens; and unwrapped single service and single-use articles.
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. Handwashing sink in bar area not being used due to lack of hot water pressure. 5-103.12 Pressure. Water under pressure shall be provided to all fixtures, equipment, and non-food equipment that are required to use water Handwashing sink needs to be maintained and hot water pressure restored. As per discussion, see corrected by date.
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
28 - Toxic substances properly identified, stored & used. Observed unlabeled working spray bottles in facility. 7-102.11 Common Name-Working Containers Working containers used for storing cleaners and sanitizers taken from bulk supplies should be clearly labeled with the name of what is in the bottle. person in charge to ensure labeling of working bottles.
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
38. Insects, rodents, and animals not present. Observed a large number of fruit flies throughout facility, mainly around dish pit drain, mop sink area, and bar area. 6-501.111 Controlling Pests.The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by: (A) Routinely inspecting incoming shipments of food and supplies; (B) Routinely inspecting the premises for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under and (D) Eliminating harborage conditions. per conversation, cleaning of drains and drain screens, and floors especially in bar area.
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 record from Boulder County Public Health, Sep 3, 2025 · Original Source