Routine
Aug 13, 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.
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
08. 2-301.14 Hands clean & properly washed. 2 301.14 Food employees must wash their hands after handling soiled utensils or equipment or changing tasks and before putting on gloves Observed food employee use cash register and orders machine, then put on clean gloves without washing hands before putting on clean gloves.
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
10 - Adequate handwashing sinks properly supplied and accessible. 6-301.14 Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible. Observed hand sink in ware washing area lacking signage.
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
15. Food separated and protected. 3-304.15(A) Gloves, Use Limitation. If used, single-use gloves can 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 changing tasks. Observed food employee using cash register/credit card machine and orders machine with single use gloves on, then proceeded to continue making sandwich, touching bread, meat and garnishes with same soiled gloves.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Boulder County Public Health, Aug 13, 2026 · Original Source