Routine
Jun 5, 2026
4 recorded violations
Official Wording
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 9/5/26 to btovar@bouldercounty.gov
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. Observed open employee open drink stored with clean dishes in dish pit area. 2-401.11 Eating, Drinking, or Using Tobacco (C) 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. Person in charge removed to designated area upon request.
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
8. Hands cleaned and properly washed. Observed food employee touching clean dishes and utensils without removing soiled gloves and washing hands first. 2-301.14 When to Wash: immediately before engaging in food preparation, working with exposed food, clean equipment and utensils, and unwrapped single-service and single use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms;(B) After using the toilet room; (C) After caring for or handling service animals; (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products, eating, or drinking; (E) After handling soiled equipment or utensils, (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready to eat food; (H) Before donning gloves to initiate a task that involves working with food; and (I) After engaging in other activities that contaminate the hands.
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
28 - Toxic substances properly identified, stored & used. Observed unlabeled working bottles, mixed from bulk cleaner/sanitizer, in kitchen food prep area. 7-102.11 Common Name-Working Containers. Containers used for storing poisonous or toxic materials such as cleaning solution taken from bulk supplies must be clearly and individually identified with the common name of the material. Person in charge agrees to label working bottles.
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, Jun 5, 2026 · Original Source