DELI ZONE (BASELINE)

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Inspection history

1. Jun 18, 2026

   ✓
   5 violations

   • 16. Food Contact Surfaces; cleaned and sanitized. Observed sanitizer in 3 compartment sink and in wiping cloth bucket reading at 0 ppm quaternary ammonia using test strips appropriate for chemical used. 4-501.114 (C)(1)(2) Manual and Mechanical Warewashing Equipment, Chemical Sanitization. Use in accordance with the EPA-registered label use instructions and use testing strips routinely to ensure sanitizer is being used at proper concentration. Determined it may be water temperature. Refilled and retested sanitizer, reading at 200 ppm quaternary ammonium.
   • 5. Procedures for responding to vomiting and diarrheal events. No written procedure available upon request. 2-501.11 Clean-up of Vomiting and Diarrheal Events. Facility must have procedures for employees to follow when responding to vomiting or diarrheal events... The procedures should address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomit or fecal matter. Inspector provided written procedures via email, education provided.
   • 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 9/18/2026 to btovar@bouldercounty.gov.
   • 48. Warewashing facilities; installed, maintained, & used; test strips. Observed 3 compartment sink set up using quaternary ammonium as sanitizer, no test strips available. (only chlorine strips present). 4-302.14 Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Discussed use of appropriate test strip for chemical being used.
   • 22. Time/Temperature Control for Safety Food, Cold Holding. Observed house made potato salad in reach-in cold top holding unit reading at 43ºF. Employee says it was made this morning. 3-501.16(A)(2) Except during preparation, cooking, or cooling, time/temperature controlled for safety (TCS) foods shall be maintained at 41°F or less. Corrected during inspection, person in charge removed items and placed in another cooling unit for rapid cool down. Do not use holding equipment for cooling, use approved equipment for cooling. Education provided, freezer or reach in refrigerator may be used for rapid cool down after food is prepared and before putting in holding unit.