Routine
Sep 3, 2025
4 recorded violations
Official wording
2. Certified Food Protection Manager. 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. The person in charge will email certificate to inspector by 6/27/2026.
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. 2.501.11 Clean up procedure discussed, inspector provided procedure via email.
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
23. Proper date marking and disposition. Observed cooked vegetables in sauce in walk in refrigerator, prepared Wednesday, lacking date mark. 3-501.17(A) Ready-to-eat, Time/Temperature Control for Safety (TCS) Food, Date Marking. Refrigerated, TCS food prepared and held in a food establishment for more than 24 hours must be clearly marked to indicate the date or day the food must be consumed, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation must be counted as Day 1.
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
Using ice bath, shallow metal pans, etc. good knowledge regarding cooling times/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 record from Boulder County Public Health, Sep 3, 2025 · Original Source