Re-Inspection
Sep 3, 2025
2 recorded violations
Official wording
FV2 2-102.12(A) Certified Food protection manager Comment: Proof of a Certified Food Protection Manager was not provided. Citation: At least one employee that has supervisory and management responsibility must be a Certified Food Protection Manager (CFPM). Correction: person in charge has signed up for class and will provide certificate when they have passed.
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
Violation 23 3-501.17 date marking Observed several pre-cooked foods made in-house with inaccurate date marking. Refrigerated ready to eat time-temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises sold or discarded when held at 41°F for a maximum of seven days 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 record from Boulder County Public Health, Sep 3, 2025 · Original Source