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 9/11/2026 to btovar@bouldercounty.gov. - Hallazgo Químicos guardados o usados de forma insegura
Productos de limpieza, pesticidas u otros químicos estaban guardados o etiquetados de una manera que podría permitir que llegaran a los alimentos. Es grave porque la contaminación química puede enfermar a las personas rápidamente.
Redacción oficial (en inglés): 16. Food Contact Surfaces; cleaned and sanitized. Observed sanitizer in 3 compartment sink and in wiping cloth bucket reading at 0 ppm quaternary ammonia using test strips appropriate for chemical used. 4-501.114 (C)(1)(2) Manual and Mechanical Warewashing Equipment, Chemical Sanitization. Use in accordance with the EPA-registered label use instructions and use testing strips routinely to ensure sanitizer is being used at proper concentration. It was determined sanitizer bag recently changed and there was air in the line from missed priming the tubing after changing sanitizer bag out Person in charge refilled sanitizer section of 3 compartment sink and wiping cloths buckets and retested. Reading at 200 ppm quaternary ammonium. - 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): 47. Maintenance and operation of equipment. Observed reach-in cooler that holds milk and other foods lacking proper seal. Cooler has gap where cold air is escaping and may compromise internal temperature of unit if not replaced. 4-501.11(A) (B) Good Repair and Proper Adjustment. (A) Equipment shall be maintained in a state of repair and condition (B) Equipment components such as doors, seals, hinges, fasteners, etc shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.