Routine
Sep 3, 2025
5 recorded violations
Official wording
2. Certified Food Protection Manager Observed person in charge did not have a CFPM certificate, Owner who is on vacation does have one, not present today. 2-102.12 The PERSON IN CHARGE 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.
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
06 - Proper eating, tasting, drinking, or tobacco use OBSERVATION: Observed employees with open drinks and food throughout kitchen area. 2-401.11 Eating, Drinking, or Using Tobacco. An EMPLOYEE shall eat, drink, or use any form of TOBACCO PRODUCTS only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection cannot result. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Education provided. Items relocated upon request. Person in charge acknowledges language barrier. Inspector sent translated signage via email. Operator will print and post in designated areas.
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
10. Adequate handwashing sinks properly supplied and accessible Observed handwashing sink at front of kitchen lacking paper towels and waste receptacle. Observed handwashing sink on cook line lacking handwashing signage and a hose attached to the faucet. Scrub pads and food debris in handsink basin. 5-205.11 Using a Handwashing Sink. (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (B) A HANDWASHING SINK may not be used for purposes other than handwashing 6-301.12 Hand Drying Provision. Each HANDWASHING SINK shall be provided with (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel 6-301.14 Handwashing Signage. A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. 6-301.20 Disposable Towels, Waste Receptacle. A HANDWASHING SINK or group of adjacent HANDWASHING SINKS that is provided with disposable towels shall be provided with a waste receptacle Person in charge removed hose from faucet and scrub pads sink basin. Education and handwashing signage stickers provided.
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
15. Food separated and protected Observed raw meat in metal container above ready to eat cilantro in walk in cooler. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (A) FOOD shall be protected from cross contamination by: separating raw animal FOODS during storage, preparation, holding, and display from Raw READY-TO-EAT FOOD. Operator moved raw meat below RTE cilantro. 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
41 - Wiping cloths; properly used & stored Observed wiping cloth stored on counter next to food prep station, used to wipe down food prep surfaces per operator. 3-304.14 (B) Wiping Cloths, Use Limitation. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution. Operator moved wiping cloth to sanitizer bucket. Education provided.
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 record from Boulder County Public Health, Sep 3, 2025 · Original Source