Re-Inspection
Sep 3, 2025
7 recorded violations
Official wording
2-102.11 Demonstration - The person in charge was not able to answer some basic food safety questions. During inspections and upon request, the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention. Talked to the person in charge about taking the Certified Food Safety Manager certificate.
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 - Date Marking - Observed ready-to-eat, time/temperature control foods such as stews and prepared foods inside the reach in cooling unit with no date mark. Refrigerated, ready-to-eat, time/temperature control food 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 person in charge about properly date marking all ready-to-eat, time/temperature control foods.
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
7-204.11 Sanitizer, Criteria. - The sanitizer bucket did not have any sanitizing concentration. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations The person in charge immediately prepared a sanitizing solution with chlorine.
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
3-601.12 - Allergens - The facility does not have written notification for food allergens. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. Provided handout and they immediately displayed for consumer's notice.
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
2-102.12 Certified Food Protection Manager CFPM. The facility doesn't have a CFPM on staff while operating. The person in charge shall be a CFPM who has shown proficiency of required information through passing a test that is part of an. Accredited program. Owner will provide certificate.
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
3-302.11 Food properly separated. Observed raw eggs on the shelf stored inside reach-in above ready-to-eat foods such as a cooked food. Food shall be protected from cross contamination by separating raw animal foods during storage. Talked to manager about storing properly to avoid cross contamination. Provided handout.
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 Cold Hold - observed cooked chicken inside the walk-in cooling unit at 51F since yesterday and cooked food inside the reach in at 57F since yesterday. Time/temperature control for food safety shall be held at 41F or below at all times during cold holding. Owner discarded food. Talked about proper cooling methods.
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