Routine
Sep 3, 2025
5 recorded violations
Official wording
05 - Procedures for responding to vomiting and diarrheal events No written procedures for responding to vomiting or diarrheal events available in establishment. 2-501.11 Clean-up of Vomiting and Diarrheal Events; A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events. Corrected during inspection, provided copy of written procedure. 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
14. Frozen, cooked product, no shellstock tags required.
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
15. Food separated and protected Observed raw shell eggs in reach in refrigerator stored above ready to eat (RTE) cucumbers and other RTE produce. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation. (A) FOOD shall be protected from cross contamination by: (1) ...separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO- EAT FOOD such as fruits and vegetables,(b) Cooked READY-TO-EAT FOOD, P and (c) Fruits and vegetables before they are washed Corrected during inspection, operator relocated raw shell eggs to shelving below RTE produce.
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
29. Compliance with variance, specialized process or HACCP Observed sushi rice, prepared with vinegar for acidification, at ambient temperature testing with PH meter at 4.5. No standard recipe available. Not following state wide variance. Corrected on site, rice to be discarded after 4 hours until compliance with statewide variance is obtained. Statewide variance letter 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
3-304.14 Wiping Cloths, Use Limitation (C) Observed wet wiping cloths stored on edge of counter near handwashing sink. 3-304.14 (B) (1) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at a concentration appropriate for chemical being used. Corrected during inspection: operator filled a wiping cloth bucket using quaternary ammonia and tested solution. Education provided, keep solution at 300-400 PPM using test strips. Operator agrees to keep wiping clothes stored as described.
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