Re-Inspection
Sep 2, 2026
6 recorded violations
Official Wording
2-102.11(A) Demonstration (Pf). Food service employees not able to demonstrate knowledge or understanding of food code at the time of inspection. During inspections and upon request the person in charge shall demonstrate knowledge of foodborne disease prevention and the requirements of this food code. Education provided.
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
2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.
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
2-301.14(H) When to Wash (P). Observed employee on call phone then put on gloves with no hand washing before handling food. Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single use items. (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 animals; (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, 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. Education provided.
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
5-205.11 Using a Hand washing Sink-Operation and Maintenance (Pf). Hand sink next to cook station had a pot in it and front is blocked by table with waffle maker. Hand sinks must be maintained so they are accessible for employee use and may not be used for purposes other than hand washing. Education provided.
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
3-501.14(A) Cooling Foods (P). Sliced potatoes in the walk in cooler were stacked on top of each other with lids, with todays at the bottom of the stack. The potatoes had a temperature of 62*F, then 60*F after 30 minutes. The potatoes had been cooked at 9:00 am (This was at 1:30pm). The rate of cooling is insufficient to meet the 6 hour cooling time. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. Items had the lids taken off and spread through the cooler. Consider using smaller batches and metal pans.
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
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). All Items in the small prep cooler on the line at 50-52*F inside the cooler, and 59*-64*F on the top of cooler - inclusing meat, cheese, cooked vegetables. All TCS foods need to be at 41 degrees or less. All items voluntarily discarded by staff/ management. You must stop using this cooler for holding TCS foods unless they are either on ice and being monitired for temperature or using Time as a Public Health Control, with all items time stamped and discarded after 4 hours.
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, Sep 2, 2026 · Original Source