Routine
Sep 3, 2025
5 recorded violations
Official wording
2. Certified Food Protection Manager *No CFPM was present at time of inspection. 2-102.12(A)The PERSON IN CHARGE 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. *This is a repeat violation. Comply by January 10. 2026 (60 days). Repeat violations may be subject to civil penalties. Emailed person in charge information and resources for CFPM certification classes.
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 in facility upon request. 2-501.11 Clean-up of Vomiting and Diarrheal Events A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events... The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. * This is a repeat violation. Inspector provided written procedures via email, education provided. Please make this procedure available to staff immediately.
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
10 - Adequate handwashing sinks properly supplied and accessible Observed handwashing sink in food prep area lacking signage 6-301.14 Handwashing Signage (C) A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. Provided stickers for handwashing sink, education provided
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 Observed raw fish in refrigerator stored above ready to eat (RTE) produce. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation. (A) FOOD shall be protected from cross contamination by: (1) ...separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT (RTE) FOOD including other raw animal FOOD from other raw READY-TO-EAT FOOD such as fruits and vegetables, cooked READY-TO-EAT FOOD, and fruits and vegetables before they are washed. Corrected during inspection, operator relocated raw fish to shelving below RTE produce.
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
16. Food Contact Surfaces; cleaned and sanitized. Observed sanitizer in mechanical dish machine reading at 0 PPM chlorine. 4-501.114) Manual and Mechanical Warewashing Equipment, Chemical Sanitization. SANITIZING solution for a manual or mechanical operation... shall be used in accordance with the EPA-registered label use instructions and have a concentration as indicated by the manufacturer's use directions included in the labeling. Person in charge called EcoLab to request service for dish machine immedicately. After manual washing and rinsing of dishes, will use bleach in water at a concentration of 50-200 PPM in santize section of sink and air dry dishes until machine is serviced. Will order more test strips for routine sanitizer concentration checks.
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