Re-Inspection
Feb 11, 2026
6 recorded violations
Official wording
2-102.11 Knowledge demonstration. The person in charge (PIC) is not knowledgeable of basic food safety practices such as date marking, thawing methods and storing food on the floor. The PIC shall be able to answer all questions regarding food safety during an inspection. Educated PIC
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
2-102.12 Certified Food Protection Manager CFPM. The facility doesn't have a CFPM on staff while operating. The person in charge shall be a CFPM who has shown proficiency of required information through passing a test that is part of an. Accredited program. Owner will provide certificate.
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
3-101.11 Safe Food. Observed inside the walk-in cooling unit, a bucket with broth completely covered on the top with mold. Food that is unsafe shall be discarded. Talked to PIC to discard broth.
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
3-302.11 Food Separation to avoid cross-contamination. Observed food items being stored sitting directly over raw eggs on the shell inside the cooling unit across from the cooking line. Animal foods shall be properly stored to avoid cross contamination and prevent foodborne illnesses. Talked to cook and he immediately removed and discarded the food items.
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
3-501.13 Thawing. Observed raw meat inside the prep sink outside the walk-in cooling unit being thawed out at room temperature. Time/temperature control for food safety shall be properly thawed out using a proper thawing method. Talked to PIC and discussed different proper ways to thaw food.
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
3-305.11 Food Storage. Observed food inside the walk-in cooling and freezer units being stored directly on the floor. Food shall be stored 6 inches above the floor at all times. Talked to PIC and he will immediately remove all food from the floor.
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, Feb 11, 2026 · Original Source