Routine
Aug 21, 2026
9 recorded violations
Official Wording
1. Person in charge present, demonstrates knowledge and performs duties. 2-103.11 Person-In-Charge-Duties. The person-in-charge was not routinely monitoring employee handwashing, temperatures of Time/Temperature Control for Safety Food (TCS), and other duties leading to violations. Recommend Certified Food Protection Manager training for person in charge to increase knowledge and recognize duties related to food safety. See links to food handler training manuals provided by inspector in email. Provided in English, Spanish and Nepali languages.
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
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. Emailed acceptable CFPM course information
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. 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. No written procedure available upon request. Inspector provided written procedures via email, education provided.
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
08. Hands clean & properly washed. 2-301.14 When to Wash. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils...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 equipemnt 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. Observed food employees wiping hands on soiled wiping cloths, changing tasks, then putting away clean utensils/dishes without washing hands in between tasks.
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
15. Food separated and protected. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation. Food must be protected from cross contamination by separating raw animal food during storage, preparation, holding, and display from raw ready-to-eat (RTE) foods such as bread, fruits and vegetables, and cooked RTE foods, and fruits and vegetables before they are washed. Observed raw pooled eggs stored in container above RTE bread and produce. 3-304.15(A) Gloves, Use Limitation. If used, single-use gloves can be used for only one task, such as working with ready-to-eat food,... used for no other purpose, and discarded when damaged or soiled, or when changing tasks. Observed food employee on cook line with single use gloves on, wiping gloves on soiled clothing, and on soiled wiping cloth and touching soiled equipment then with same soiled gloves touching ready to eat foods (Tortilla, garnishes) without removing gloves, washing hands and donning new gloves.
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
22. Time/Temperature Control for Safety Food, Cold Holding. 3-501.16(A)(2) Except during preparation, cooking, or cooling, time/temperature controlled for safety (TCS) foods shall be maintained at 41°F or less. Observed a bowl of cut romaine lettuce reading at 48-50ºF. in cold top across from stove, set on top of metal holding pans, above fill line and preventing closure of cold top lid when not in use. Sliced tomatoes at 46ºF, cheeses at 48-50ºF.
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
23. Proper date marking and disposition. 3-501.17 Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking. (A) ... refrigerated, ready-to-eat and TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS) prepared and held in refrigerator for more than 24 hours shall be clearly marked to indicate the date it was prepared or day by which the food shall be consumed on the premisis, 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. Observed items prepared in house more than 24 hours ago including sliced TCS vegetables, cracked pooled eggs, and salsa lacking date marking.
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
25. Consumer advisory provided for raw/undercooked food. 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. (A)... if an animal food such as meats, poultry, seafood, shellfish, or eggs is served or sold... undercooked, or without otherwise being processed to eliminate pathogens, the permit holder shall inform consumers of the significantly increased risk of consuming such foodsby way of a disclosure and reminder, using label statements, menu statement...., or other effective written means. (B) Disclosure mustinclude: (1) A description of the animal-derived foods (2) Identification of the animal-derivedfoods by asterisking them to a footnote that states that the items are may be served raw or undercooked (C) reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request (2) Consuming raw or undercookedmeats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness..., especially if you have certain medical conditions. Observed eggs, steak and salmon on menu and available "cooked to order" including undercooked. Cookline staff unable to identify temperatures of fully cooked meats and fish.
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
28 - Toxic substances properly identified, stored & used. OBSERVATION: 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. Observed unlabeled working spray bottles in facility bathroom.
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, Aug 21, 2026 · Original Source