Routine
Jun 25, 2026
6 recorded violations
Official Wording
2-102.12 Certified Food Protection Manager CFPM. The facility doesn't have a CFPM on staff while operating. The person in charge shall be a CFPM who has shown proficiency of required information through passing a test that is part of an. Accredited program. Owner will provide certificate.
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
2-501.11 Clean-up Vomiting and Diarrhea. The facility does not have written procedures for Vomiting and diarrhea clean up. Facilities shall have proper procedures for clean up of Vomiting and diarrhea. Provided handout
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial Wording
2-401.11. Employee Eating Drinking. Observed Employee's food and beverage throughout the kitchen. Observed employee eating by the stove. Employees shall eat at designated areas or in the dining room. Talked to manager and staff and the food and drink was immediately removed.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial Wording
3-501.17 Date marking. Observed cooked/prepared foods inside the walk-in in cooling unit with no date marking. Refrigerated ready-to-eat, time/temperature control for food safety prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date the food was prepared or cooked, and held at 41F by which the food shall be consumed or sold in less then 7 days. Talked to manager about how to date mark food.
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 Wording
3-602.12 Food Allergens. The facility doesn't have a written notification for the major food allergens. Provide written notification customers of serving some of the major food allergens. Provided handout.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
3-305.11. Observed boxes of food sitting in the floor inside the walk-in cooling and freezing units. Food shall be protected from contamination by storing food 6 inches above the floor. Talked to manager and they will be providing more shelves.
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, Jun 25, 2026 · Original Source