Routine
May 29, 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. Please email CFPM to inspector by 8/29/2026 btovar@bouldercounty.org
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 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.
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
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.
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
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.
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 record from Boulder County Public Health, May 29, 2026 · Original Source