Routine
Sep 3, 2025
3 recorded violations
Official wording
2. Certified Food Protection Manager No CFPM certificate available upon request 2-102.12(A) Please email certificate to btovar@bouldercounty.org
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
15. Food separated and protected Observed raw shrimp and salmon stored above raw cucumber in reach in refrigerator. Observed raw chicken above miso base 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation. Food shall be protected from cross contamination by: separating raw animal foods during storagae from raw ready to eat including other raw animal food such as fish for sushi Operator agrees to relocate items discussed.
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 cutting boards sanitized daily at the end of the day 4-602.11(A)(1)-(5) Cutting boards, utensils and other surfaces that come into contact with time/temperature controlled for safety foods to be washed, rinsed and sanitized at a minimum every 4 hours
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