Routine
Sep 3, 2025
6 recorded violations
Official wording
2. Certified Food Protection Manager. No CFPM was present 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. Emailed person in charge acceptable CFPM course information.
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
10 - Adequate handwashing sinks properly supplied and accessible. Observed 2 Handwashing cleanser, availability. 6-301.11 Handwashing cleanser, availability. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Person in charge supplied handsoap immediately upon request.
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
14. Required records available: shell stock tags, parasite destruction. Observed shellstock tags lacking date that the last mulluscan shellfish was sold. 3-203.12 Molluscan Shellfish, Maintaining Identification. The date when the last molluscan shellfish from the container is sold or served shall be recorded on the tag, label, or invoice. Person in charge agrees to add date last item sold on tags going forward. Education and resources provided.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Temperature of rotisserie checken just coming out of oven checked by inspector.
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
Logs reviewed for cooling time/temp
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
36. Thermometer Provided and accurate. Observed digital probe thermometer in the deli department not accurate due to low battery and not calibrated routinely. 4-502.11 Good Repair and Calibration. (A) utensils shall be maintained in a state of repair or condition (B) Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. Person in charge replaced battery and calibrated unit.
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