Routine
Sep 3, 2025
3 recorded violations
Official wording
5. Procedures for responding to vomiting and diarrheal events No written procedure available upon request. 2-501.11 Clean-up of Vomiting and Diarrheal Events A food establishment must have clear written procedures for staff to follow if someone vomits or has diarrhea. These plans should explain how to clean up safely to prevent spreading germs and protect employees, customers, food, and surfaces from contamination. Corrected on site, inspector gave copy of written procedure. Per discussion, a cleanup kit will be put together or purchased and employees will be trained on following instructions on written procedure.
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
16. Food contact surfaces; cleaned and sanitized Observed solution in sanitizer bucket with wiping cloths, used to wipe down surfaces in food prep area, reading at 0 PPM quaternary ammonium. No test strips available to staff to check sanitizer concentration. 4-501.114 & 4-501.116 All food contact surfaces shall be washed-rinsed-sanitized. Maintain adequate sanitizer, use according to manufacturer instructions and use test strips to check sanitizer concentration. Person in charge refilled sanitizer bucket at 3 compartment sink, recheck of concentration was at 200 PPM quaternary ammonium. Test strips should be available to staff at al times.
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
23. Proper date marking and disposition. 3-501.17 Observed waffle cone batter in reach-in refrigerator with date marked to discard 12/14. Corrected during inspection, person in charge discarded item and made new batch of batter, and date marked appropriately. Education provided.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Boulder County Public Health, Sep 3, 2025 · Original Source