Routine
Jan 28, 2026
7 recorded violations
Official wording
2-102.11(A) Demonstration Observation: Designated person in charge not present.Employees were unable to answer questions correctly about critical limits for time and temperature. Code Citation: Person in charge must be designated and have food safety knowledge. Correction: 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
2-102.12(A) Certified Food Protection Manager (C) Observation: Person with food safety certificate was not present at 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
2-102.11Demonstration (pf) Observation: The person in charge was unable to answer questions correctly about illness, vomiting, and diarrhea. Code Citation: The PERSON IN CHARGE shall demonstrate this knowledge by: Describing the symptoms associated with the diseases that are transmissible through FOOD. Pf 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
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Observation: Raw shell eggs, raw chicken and raw steak stored above ready-to-eat foods in the walk-in cooler. Code Citation: Food shall be protected from cross contamination by separating raw animal FOODS during storage, preparation, holding, and display from: other raw READY-TO-EAT FOOD such as fruits and vegetables, and cooked READY-TO-EAT FOOD. Correction: All foods were re-orginized. 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
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Cooked carnitas cold holding at 51° in the walk-in cooler. Shreaded cheese cold holding at 47°F in the reach-in cooler and drawer 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: Cooked carnitas were discard since it was determaine they have been out of tempeture for more than 4 hours. Shreaded cheese was was relocated to the 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
3-501.13 Thawing (C) Observation: A box of raw steak stored on counter of reach-in cooler thawing. Code Citation: "TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 41F or less; (B) Completely submerged under running water (C) As part of a cooking process" Correction: Education provided, raw steak was relocated to walk-in cooler until time of prep/cooking.
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
4-302.14 Sanitizing Solutions, Testing Devices (Pf) Observation: No sanitizer strips were available at the time of inspection. Code Citation: A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Correction: 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 record from Boulder County Public Health, Jan 28, 2026 · Original Source