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 acceptable CFPM course information. The person in charge at the time of inspection should be certified. Please email certificate to inspector by 3/23/2026. btovar@bouldercounty.org
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
5. Procedures for responding to vomiting and diarrheal events. No written procedure available upon request. 2-501.11 Clean-up of Vomiting and Diarrheal Events. Facility must have procedures for employees to follow when responding to vomit or diarrheal events. The procedures should address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomit or fecal matter. Inspector provided written procedures via email, 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
10 - Adequate handwashing sinks properly supplied and accessible. Handwashing sink in front line food prep area lacking signage. Handwashing sink in the dish pit area lacking signage and soap (soap dispenser not working or empty). 6-301.14 Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible. 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. Inspector provided handwashing signage (stickers) to the person in charge. Person in charge to assure soap is always available at handwashing sinks.
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
16 - Food contact surfaces; cleaned & sanitized. Observed solution in a sanitizer bucket with wiping cloths, used to wipe down surfaces in food prep area, reading at 0 PPM quaternary ammonium. 4-501.114 & 4-501.116 Maintain adequate sanitizer, use according to manufacturer instructions and use test strips to check sanitizer concentration. Person in charge refilled sanitizer bucket at 3 compartment sink. Test strip now reading 200 PPM quaternary ammonium.
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
22. Time/Temperature Control for Safety Food (TCS), Cold Holding. Observed cut greens including cut , kale, celery, and spinach in cold top refrigerator that was non-functional holding between 60-66ºF. 3-501.16(A)(2) Except during preparation, cooking, or cooling, TCS foods shall be maintained a 41°F or less. Person in charge voluntarily discarded items. Discussed keeping TCS foods in the walk in refrigerator or use "Time as a Public Health Control (TPHC)" and keep cut greens unrefrigerated for a maximum of 4 hours and then discard completely. Must use time stamp/logs and follow procedures to assure TCS foods are discarded in the 4-hour time frame if using TPHC Suggested getting cold top refrigerator serviced or replaced immediately. Emailed resources for TPHC.
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
51 - Plumbing installed, proper backflow devices 5-205.15 System Maintained in Good Repair. Observed pooling water on floor under and beside the three compartment sink. Leaking plumbing at wall in back storage area with a bucket catching leakage. A plumbing system shall be (A) Repaired according to LAW; and (B) Maintained in good repair. Person in charge stated they are trouble shooting the problem. Facilities manager should be aware and repairs made immediately to prevent the problem.
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