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. Please email CFPM to inspector by 8/29/2026 btovar@bouldercounty.org - 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 employees prepared hotdogs, changed tasks, removed soiled gloves, donned new gloves without washing hands. 2 301.14 Food employees shall wash their hands after handling raw food, soiled utensils or equipment or changing tasks and before putting on gloves. Observed employee rinsing hands for approximately 5 seconds at handwashing sink. Hands shall be washed with soap and warm water for 20 seconds, then dried with paper towel. Wash hands between tasks, after handling dirty utensils, before putting on gloves and handling food, and any time hands may be contaminated. Pay particular attention to handwashing when busy as observed missed handwashing due to time management, busy window. Person at window also handles food without proper handwashing. - 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): 44 Utensils, equipment and linens; properly stored, dried & handled. Observed cleaned knives stored between soiled wall and cold holding storage unit. 4-903.11 Equipment, Utensils, Linens and Single-Service and Single-Use Articles. Cleaned equipment and utensils...shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination. Recommended removing clean knives to another location after knives are washed, rinsed and sanitized. Food employee states they are in the process of obtaining a magnetic knife bar for storing clean knives when in use. - 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): 46. Gloves Used Properly. Observed food employee preparing hotdogs, wipe down soiled prep counter with hand wearing single use gloves on, then began to continue prepping hotdogs without removing soiled gloves, washing hands and donning new gloves. 3-304.15 Gloves, Use Limitation. (A) If used, single-use gloves shall be used for only one task such as working with ready-to-eat food... used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Food employee corrected action when asked by inspector to remove gloves, wash hands and don new gloves. Use wiping cloth held in sanitizer for wiping food surfaces, when necessary, then wash hands before donning new gloves.