Routine
Apr 9, 2026
4 recorded violations
Official wording
2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.
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
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Prep cooler on the line had foods on the top and inside the cooler at 44*F-45*F. All foods need to be at 41 degrees or less. Owner will adjust temperature and monitor cooler temps.
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) Observed multiple chemical spray bottles unlabeled throughout facility. Label all working containers of toxics for easy identification. Labeled upon request. 7-207.11 Restriction and Storage-Medicines (Pf). Observed personal medications stored on food prep area. Medications must be stored away from customer food and food prep areas. Education provided and items moved.
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 wording
3-305.11. Contamination prevented during food preparation, storage & display. Front self serve chips area does have gloves for patrons to use and tongs, but could also use signage above the chips to tell customers that no bare hand contact allowed in the chips. 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 record from Boulder County Public Health, Apr 9, 2026 · Original Source