Routine
Sep 3, 2025
3 recorded violations
Official wording
2-102.12 Certified Food Protection Manager (CFPM). The facility is handling good such as breakfast burritos and sandwiches and the cook does not have a CFPM. The kitchen was closed during inspection. Facilities shall have a CFPM on site during operation hours. Provided online training information.
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
6-301.11, 6-301.12 The hand sinks throughout the kitchen did not have hand soap and paper towels available at the hand sinks. All hand sinks shall provide hand soap and paper towels at all hand sinks at all times even if they are not being used. Provided hand soap and paper towels.
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
6-501.111 Controlimg pest and droppings. Observed mice droppings in the back area. Owner stated they dont have mice anymore and they have pesticide services. Remove all mice droppings throughout the facility.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Boulder County Public Health, Sep 3, 2025 · Original Source