Routine
Sep 3, 2025
4 recorded violations
Official wording
05 - Procedures for responding to vomiting and diarrheal events No written procedures for responding to vomiting or diarrheal events available in establishment. 2-501.11 Clean-up of Vomiting and Diarrheal Events; A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. Inspector provided copy of written procedure via email. Education provided
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
08 - Hands clean & properly washed Observed employee handeling soiled equipment, taking equiment to the dish washing area, removed gloves, entered walk in unit to gather raw vegetables for prep, return to food prep area and donned new gloves without washing hands prior to doning gloves or when changing tasks. 2-301.14 When to Wash Food employees shall wash their hands immediately before engaging in food preparation and after handling soiled equipment or utensils, during food preparation, as often as necessary to remove soil and contamination when changing tasks and before donning gloves to prepare ready to eat foods. Person in charge spoke to employee, instructing employee to wash hands before doning gloves to prep food, and when removing gloves and changing tasks.
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
23. Proper date marking and disposition Observed a container of cooked beans and corn date marked 11/4, a container of red salsa and a medley of cooked zucchini, yellow squash and carrot with no date mark in the walk in refrigerator. 3-501.17(A) Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking. (A) ... refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41ºF or less for a maximum of 7 days. The day of preparation shall be counted as Day 1 3-501.18 (A) (2) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. (A) A FOOD specified in 3-501.17(A) shall be discarded if it Is in a container or PACKAGE that does not bear a date. Person in charge discarded items. Education provided.
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
41. Wiping cloths; properly used and stored Obseved wet wiping cloths on food prep counter, being used and held on the counter. 3-304.14 Wiping Cloths, Use Limitation. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114 Food employee filled sanitizer bucket with appropriate sanitizer solution (quaternary ammonia reading at 300-400 PPM) and placed wiping clothes in bucket. Education provided.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Boulder County Public Health, Sep 3, 2025 · Original Source