3 sept 2025 · Routine
Aprobado
- Hallazgo Problemas de permisos, capacitación o avisos
Faltaba o estaba vencido un permiso obligatorio, un certificado de seguridad alimentaria, un gerente capacitado o un aviso que debe estar a la vista. Estos demuestran que el negocio cumple las reglas y tiene personal capacitado.
Redacción oficial (en inglés): 2. Certified Food Protection Manager. No CFPM was present at time of inspection. 2-102.12 The person in charge must be a certified food protection manager who has passed a test that is part of an accredited program. Emailed person in charge acceptable CFPM course information. Please email CFPM certificate by 10/8/2026 to btovar@bouldercounty.gov. These classes are available in English and Spanish. - Hallazgo Alimentos no protegidos contra la contaminación
Los alimentos se guardaban o manipulaban de una forma que podía permitir que les llegaran gérmenes u otros materiales, como carne cruda guardada encima de comida lista para comer o alimentos sin cubrir. La contaminación cruzada es una causa común de enfermedades transmitidas por alimentos.
Redacción oficial (en inglés): 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. Facility must have procedures for employees to follow when responding to vomiting or diarrheal events... The procedures should address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomit or fecal matter. Inspector provided written procedures via email, education provided. - Hallazgo Problemas con el lavado de manos
El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
Redacción oficial (en inglés): 08. 2-301.14 Hands clean & properly washed. Observed food employee handling trash receptacle wearing 1 glove and 1 bare hand in the lobby area, then returned to kitchen and began preparing whole bananas to go out to service. Employee took whole bananas to buffet area and arranged them for service, then returned to kitchen to continue tasks there. Employee then removed single glove and began putting on new gloves without washing hands in between. 2 301.14 Food employees shall wash their hands after handling soiled utensils or equipment or changing tasks and before putting on gloves. Education provided. Food handler educational materials provided via email in preferred language (Spanish). - Hallazgo Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): 12. Food received at proper temperature. Observed delivery of cold TCS foods (milk, yogurt and other TCS foods), temperature of TCS foods (yogurt 49.9ºF., Milk 49ºF) Person in charge immediately put into refrigerator to cool down. Temperatures taken immediately upon delivery while delivery driver still present. 3-202.11 Temperature. (A) ...refrigerated, time/temperature controlled for safety food shall be at a temperature of 41° F or below when received. (B) If a temperature other than 41°F for a time/temperature controlled for safety food is specified in law governing its distribution, such as laws governing milk...may be received at the specified temperature. (Milk may be received at 45° F or lower and rapidly cooled to 41°F or lower within 4 hours.) Person in charge states he will speak with the delivery company representative regarding temperatures at delivery as Boulder County Public Health does not regulate delivery trucks. Recommended the truck identification be provided to the delivery company to identify a truck that may need service to correct temperatures. - Hallazgo Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): 36. Thermometer provided and accurate. Thermometer calibration logs filled out 3 days ahead of time without calibrating. Person who filled in logs unable to demonstrate to inspector how to calibrate the thermometer. 4-502.11 Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. Education provided via email regarding calibrating thermometers. - Hallazgo Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Employee filling in sanitizer testing numbers 3 days ahead of time without testing. Test strips available however employee does not demonstrate proper use (dip for 10 seconds for quaternary ammonium). Sanitizer reading at 300 PPM quaternary ammonium when tested appropriately. Education provided.