Routine
Sep 3, 2025
6 recorded violations
Official wording
2-102.12(A) Certified Food Protection Manager (C) Observation: Person with a food safety certificate was not present at the time of inspection. Code Citation: At all times during food production, a Certified Food Protection Manager shall be on site. Provide certification for persons in charge. Correction: Education provided.
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
6-301.12 Hand Drying Provision (Pf) 5-205.11(A) Using a Handwashing Sink-Operation and Maintenance (Pf) Observation: Handwashing sink in the kitchen without paper towels, and a box on top of the basin. Code Citation: Hand sinks must be equipped with paper towels and maintained so it is accesibble at all times for EMPLOYEE use. Correction: Education Provided.
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
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Observation: Raw chicken, raw shrimp, raw beef, and pulled eggs stored above ready-to-eat foods in the reach-in cooler and tall cooler in the back of house. house. Code Citation: All raw meats and eggs must be stored in a way to prevent cross-contamination of other foods. Correction: Education provided.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P) Observation: All food contact surfaces are not being cleaned every 4 hours. Code Citation: CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. Correction: Discussed proper cleaning frequency with the operator. Education provided.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Cooked chicken cold holding at 50°F on counter. Raw shrimp, raw beef, pulled eggs and sprouts cold holding between 44-47°F in the reach-in cooler. Code Citation: Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41 deg F or less. Correction: Food was relocated to the walk-in cooler.
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
7-102.11 Common Name-Working Containers (Pf) Observation: Several spray bottles are without a label next to the dishwasher. Code Citation: Working containers used for storing cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. 7-204.11 Sanitizers, Criteria-Chemicals (P) Observation: Sanitizer buckets with chlorine concentration above 200 ppm. Code Citation: Chlorine sanitizer solutions shall be 50-200 ppm for sanitizing purposes. Correction: Education provided.
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 record from Boulder County Public Health, Sep 3, 2025 · Original Source