Routine
Sep 3, 2025
5 recorded violations
Official wording
2. Certified Food Protection Manager (CFPM) No CFPM was present at time of inspection. Person in charge and preparing food does not have a CFPM certificate. 2-102.12(A) Certified Food Protection Manager. 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. Emailed person in charge CFPM course information.. Person in charge will email inspector copy of certificate within 60 days.
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
16. Food contact surfaces cleaned and sanitized Observed dishwasher not dispensing sanitizer, reading at 0ppm using chlorine test strips. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization. Chemical SANITIZERS that are used to sanitize EQUIPMENT and UTENSILS shall be provided and available for use during all hours of operation. A test kit or other device that accurately measures the concentration of SANITIZING solutions shall be provided. Concentration of the SANITIZING solution shall be accurately determined by using a testing strips appropriate for chemical used (chlorine). Operator will sanitize dishes in 3 compartment sink using bleach and water until dish machine is serviced and dispensing sanitizer. Keep chlorine testing strips at dishwasher and routinely monitor sanitizer levels.
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
22. Time/Temperature Control for Safety Food, Cold Holding Observed sliced tomatoes, pico de gallo, and cut raw vegetable medley prepared today holding in cold top at between 44-46ºF. 3-501.16(A)(2) Except during preparation, cooking, or cooling, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained a 41°F or less. Person in charge removed items listed and placed in walk in cooler for rapid cooling, until items reach 41ºF or lower. Agrees to keep the cold top lids closed when not in use. Items in cold top will be routinely monitored with a probe thermometer to be sure TCS foods are being maintained at 41ºF or below. 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
23. Proper date marking and disposition Observed a container salsa Verde with a date mark of 11/6 and a container of salsa roja with a date mark of 11/4 in the walk in cooler. Observed recently prepared rice cooling in walk in cooler with no date mark and flan prepared yesterday with no datemark. 3-501.17(A) Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking. (A) ... refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41ºF or less for a maximum of 7 days. The day of preparation shall be counted as Day 1 3-501.18 (A) (1-2) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. (A) A FOOD specified in 3-501.17(A) shall be discarded if it: (1) Exceeds the temperature and time combination specified in 3- 501.17(A), (2) Is in a container or PACKAGE that does not bear a date... Person in charge discarded green and red salsas that exceeded 7 days on date marking sticker. Date mark placed on the rice that was cooling with the date 11/14 and flan 11/13. 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
3-501.15(A)(B) Cooling Methods. Observed 1 metal container containing about 6 inches or more in depth of refried beans, on cooling rack at 155 F having just been cooked less than 1 hour prior. and 2 plastic containers of rice cooling in walk-in cooler, covered tightly with plastic and lids on containers. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the food in shallow pans, (2) Separating the food into smaller or thinner portions;, (3) Using rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (2) Loosely covered, or uncovered during the cooling period to facilitate heat transfer from the surface of the FOOD. Person in charge removed lids and plastic from rice in walk in cooler. Suggested to person in charge to cool refried beans in more shallow containers
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