Routine
Sep 3, 2025
3 recorded violations
Official wording
2. Certified Food Protection Manager. No CFPM certificate available 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. The person in charge will be re-certified and send the inspector an updated CFPM certificate by June, 9, 2026. Please email it to btovar@bouldercounty.org
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
9. No bare hand contact with ready-to-eat food or an alternative procedure allowed. Observed server plated toast with bare hands. 3-301.11(B)...Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Corrected on site. Toast was discarded, person in charge placed tongs at the toaster site to plate toast going forward.
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
36. Thermometer Provided and accurate. Observed no working thermometer available. 4-302.12 Food Temperature Measuring Devices. (A) Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures including proper cooking temperatures, hot/cold holding, cooling procedures etc. Education provided. Person in charge will obtain a working thermometer by 3/10/2026 and monitor temperatures routinely.
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