Routine
Sep 3, 2025
4 recorded violations
Official wording
2-102.12 The facility does not require a Certified Food Protection Manager on site. Talked to Person in Charge (PIC) regarding the requirement to have a CFPM on site at alll times during operating hours.
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
2-103.11 Demonstration of knowledg. The PIC and staff weren't able to answer basic food safety questions such as time and temperature for cooling. Cold and hot holding temperatures.
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
3-501.14 Cooling - The cook was cooling cooked ribs in sauce in a deep plastic container and was not maintaining the time temperature for proper cooling. Talked to cook about using shallow metal pans instead and follow the proper cooling temperature requirements.
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 Cold Hold. Observed chicharrones at 50F inside the walk-in cooling unit. Talked to PIC regarding the importance of proper cold holding and proper methods to cool properly.
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