Routine
Sep 3, 2025
9 recorded violations
Official wording
2. Certified Food Protection Manager. Person in charge unable to find CFPM certificate 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. Person in charge will email inspector a copy of the certificate within 30 days. States has completed the course just needs to find certificate. . Please email CFPM certificate by 7/29/26 to btovar@bouldercounty.gov. No points given for this violation
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
08. 2-301.14 Hands clean & properly washed. Observed food employee preparing food on the line with single use gloves on, changed tasks including handling soiled equipment, removed soiled gloves and put on new gloves without washing hands in between. Same employee seen holding hands on waist touching visibly soiled clothing, then touched RTE foods without washing hands and changing gloves. Observed another employee wash hands for less than 10 seconds, not utilizing approprite handwashing technique. 2 301.14 Food employees shall wash their hands after handling soiled utensils or equipment, or changing tasks and before putting on gloves, and as often as needed when hands or gloves become soiled. Food handler educational materials provided via email along with handwashing general education. Person in charge will ensure that new staff are appropriately trained using the provided materials prior to handling 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 wet wiping clothes hanging over handwashing sink. 5-205.11 (B) Using a Handwashing Sink. A handwashing sink may not be used for purposes other than handwashing. Wiping clothes were removed upon request and hung to dry on hooks in laundry area.
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. Observed sanitizer i in wiping cloth bucket reading at 0 ppm quaternary ammonia using inspectors test strips appropriate for chemical used. When using inhouse strips noticed they had become wet and no longer accurately detecting chemical. Dry strips were not available. 4-501.114 (C)(1)(2) Manual and Mechanical Warewashing Equipment, Chemical Sanitization. Use in accordance with the EPA-registered label use instructions and use testing strips routinely to ensure sanitizer is being used at proper concentration. The sanitizer solution was refilled in wiping cloths buckets and retested. Reading at 200 ppm quaternary ammonium. Please obtain chlorine test strips for dishwasher and quaternary ammonium strips for 3 compartment sink and wiping cloths buckets. Can obtain from a retail store or chemical provider.
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
22. Time/Temperature Control for Safety Food, Cold Holding. Observed cooked garbanzo beans, cut romaine lettuce and other TCS cut vegetables and hummus in the reach-in cold top holding unit for salad prep reading at 48-50ºF using a calibrarted probe thermometer. 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. Corrected during inspection, person in charge voluntarily discarded items and will use alternative holding equipment including walk in refrigerator or other cold top unit that holds appropriate temperatures until equipment is serviced or replaced. Use probe thermometer routinely to monitor food temperatures.
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 foods, 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 premesis, 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. Corrected one missing datemark on roasted pork. Reviewed policy for roast pork. A roast pork is cooked every 5 days, this one was made Friday. All remaining pork is dicarded within 5 days when new pork is roasted. No previously roasted pork is kept. No points given for this violation.
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
33. Proper cooling methods used. Observed roasted carrots cooked less than 4 hours prior cooling in the walk-in refrigerator tightly covered with condensation forming on lid. 3-501.15 Cooling Methods. (B) When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (2) Loosely covered, or uncovered if protected from overhead contamination. Corrected on site, reached appropriate temperature within cooling parameters, no points given for this violation.
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
48. Warewashing facilities: installed, maintained, & used; test strips. See violation 16 (above) regarding use of chemical test strips. No points given.
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