Routine
Sep 3, 2025
6 recorded violations
Official wording
2-102.12(A) Certified Food Protection Manager A Certified Food Protection Manager is not present. Retail food establishments are required to have a certified food protection manager on site during all hours of operation. Certificates must be maintained at the establishment. Provided information on how to obtain a certified food protection manager certification.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
6-301.12 Hand drying Handwashing sink at dishwashing area does not have paper towels. Provide paper towels at all handwashing sinks. Paper towels replaced.
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
3-501.14 Cooling Cooked beans cooling in large 12-inch deep covered container in prep cooler, 86 deg. F after more than 4 hours. Foods shall be cooled: (1) From 135ºF to 70°F within 2 hours; and (2) to 41°F in the next 4 hours or less. Use approved methods, including • Solid foods: Break down food into shallow 2-inch pans uncovered or loosely covered in walk-in cooler or freezer. • Liquids: (1) Ice bath with ice water up to level of food in container, stirring regularly (2) Ice wand used with ice bath or refrigeration, stirring regularly • Blast chiller or other approved equipment Beans discarded.
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
3-501.16(A)(2) Cold holding Mozzarella in water 51 deg. F, anchovies 54 deg. F, fava puree 54 deg. F; salsa 47 deg. F, raw eggs 52 deg. F, sweet potatoes 44 deg. F, butternut squash 48 deg. F, all in prep coolers. Cooked chicken 65 deg. F in prep cooler, held out at room temperature for 4 hours and then placed back into refrigerator. Maintain 41°F and below cold holding. Items held greater than 41 deg. F for more than 4 hours discarded; other items moved to walk-in.
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
3-603.11 Consumer Advisory, Animal foods that are not processed to eliminate pathogens. Raw egg used in aioli, not disclosed on menu in consumer advisory. Use pasteurized eggs, or include the aioli in the consumer advisory to comply with section 3-603.118 of the current Colorado Retail Food Establishment Rules and Regulations. Examples of undercooked animal foods that require consumer advisory include a rare hamburger or steak, raw sushi fish, over easy eggs, hollandaise sauce or Caesar salad dressing if made with undercooked egg.
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
5-205.15(B) Plumbing System Maintained in Good Repair, Leakage Water heater leaking, pooling on floor. Pre-rinse plumbing leaking. Maintain plumbing in good repair. Facility has already scheduled a plumber for repairs.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Boulder County Public Health, Sep 3, 2025 · Original Source