Routine
Sep 3, 2025
7 recorded violations
Official wording
2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.
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
6301.11, 6301.12, 6301.14 Handwashing sink next to dish washing area without soap, and front sinks are without signage, and both sinks are used for washing and dumping. Hand sinks must be equipped with soap and paper towels, be easily accessible, and have signage indicating employees must wash their hands. Manager will address issue.
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
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) The dish machine did not reach 160 degrees at the plate when tested with a thermo label. All food contact surfaces shall be washed rinsed and sanitized using heat or approved chemicals. Manager will call for repair and sanitize in the 3 compartment sink.
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
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Milk is kept out on a shelf during use and had internal temperatures ranging 50*F-59*F. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. Containers can stored in an ice bath and/or the cooler, and/ or facility can use time as a public health control through an approved method.
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
7-207.11 Restriction and Storage-Medicines (Pf). Observed personal medications stored on the ice machine. Medications must be stored away from customer food and food prep areas. Education provided and items moved.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
4-302.11 Food Temperature Measuring Devices (Pf). No thermometer on site for use in taking temperatures of foods being reheating on site in the microwave and panini maker to 165*F . A food temperature measuring devices must be available. Education provided.
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
4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing (Pf), No test strips available for the dish machine. Testing devices should be available to monitor if the dish machine is working properly. Education provided.
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