Routine
Sep 3, 2025
12 recorded violations
Official wording
2-103.11(A) Person-In-Charge-Duties. Observation: Observed operational control problems in the facility. Code Citation: During inspections and upon request the Person In Charge (PIC) shall demonstrate knowledge of foodborne disease prevention. COS: Education provided.
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
2-102.12(A) Certified Food Protection Manager (C) Observation: Person with food safety certificat was not present at time of inspection. Code Citation: At all times during food production, a Certified Food Protection Manager shall be on site. Provide certification for persons in charge. COS: Education provided.
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
2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf) Observation: Facility does not currently have a vomit/diarrhea clean-up procedure. Code Citation: A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events COS: Provided written policy/procedure to operator. 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
2-301.14 When to Wash (P) 2-301.15 Where to Wash (Pf) Observation: An employee switches tasks and dons gloves without washing their hands. Then, was observed rinsing hands in a 3-compartment sink and drying hands with an apron. Code Citation: Employees are required to follow proper hand washing procedures. FOOD EMPLOYEES shall clean their hands in a HANDW ASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING COS: Education provided, hands washed upon request.
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
6-301.14 Handwashing Signage (C.) Observation: Two handwashing sinks in the kitchen without signage. Code Citation: Hand sinks must have signage indicating employees must wash their hands. COS: Provided handwashing stickers.
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
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Observation: Raw chicken container stored above onions and other ready-to-eat food; also, raw shell eggs stored about cooked fried chicken in the walk-in cooler. Code Citation: Food shall be protected from cross contamination by separating raw animal FOODS during storage, preparation, holding, and display from: other raw READY-TO-EAT FOOD such as fruits and vegetables, and cooked READY-TO-EAT FOOD. 3-304.15(B) Gloves, Use Limitations (C) Observation: Observed employee using single-use gloves to prepare ready-to-eat foods, changing tasks and reusing the same single-use gloves. Code Citation: Gloves should be changed when changing tasks. COS: 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 wording
3-602.12 Other Forms of Information (C) Observation: Observed no allergen information on menu. Code Citation: Establishments shall notify consumers by written notification to inquire about information on major food allergens as ingredients. COS: Education provided with inspection to owner.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
6-202.15 Outer Openings, Protected © Observation: Observed the back door of the business open. Code Citation: Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors. COS: Education provided.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
3-305.11 Food Storage-Preventing Contamination from the Premises (C) Observation: Several boxed of ready to eat vegetable and containers with lids of raw chicken on the floor of the walk-in cooler and also observed bags of rice on the floor in the dry storage room. Code Citation: FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location. (2) Where it is not exposed to splash, dust, or other contamination. (3) At least 15 cm (6 inches) above the floor. COS: 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
3-304.14 Wiping Cloths, Use Limitation (C) Observation: Observed wet wiping cloths stored on counters in the kitchen between uses. Code Citation: Cloths in-use for wiping counters and other equipment surfaces must be maintained in adequate sanitizer solution. COS: 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
3-304.12 In-Use Utensils, Between-Use Storage (C) Observation: Observed several hotel pans with utensils submerged in iced water throughout the facility. Code Citation: Store in-use utensils on clean dry surface, in hot water maintained 135 deg., in running dipperwell, in the food with the handle out of food. COS: Education provided.
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 wording
4-101.19 Nonfood-Contact Surfaces (C) Observation: Cardboard used on prep table shelving in the kitchen prep area. Code Citation: Non-food contact surfaces shall be smooth and easily cleanable. COS: Remove/Replace cardboard.
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 record from Boulder County Public Health, Sep 3, 2025 · Original Source