Routine
Nov 14, 2025
2 recorded violations
Official wording
2-401.11 Eating, Drinking, or Using Tobacco (C) Multiple employee beverages on the counter and prep surfaces with unapproved lid. Employee beverages need to have an approved lid and be stored below work surfaces. Corrected on site and education provided.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Items such as chicken, quinoa, cheese at 47*F-50*F in the salad bar. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. Discussed options for keeping the salad bar cooler / using less food in the containers/ or time as a public health control.
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, Nov 14, 2025 · Original Source