Routine
Sep 3, 2025
3 recorded violations
Official wording
5-205.11 Using a Handwashing Sink-Operation and Maintenance Observed coffee being dumped down the handwashing sink behind the cash register. A HANDWASHING SINK may not be used for purposes other than handwashing, including dumping of water, ice, and other beverages. Sink cleaned by staff, 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
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness Observed cook sanitizing cutting board and knife with 100ppm quaternary ammonium sanitizing solution. A chemical SANITIZER used in a SANITIZING solution for a mechanical or manual operation shall be used in accordance with the EPA-registered label use instructions, which require quaternary ammonium to be present at a concentration of 200ppm-400ppm. Cook repeated wash, rinse, and sanitize of cutting board and knife with 400ppm quat sanitizing solution. 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 wording
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding Opened almond, oat, macadamia, and 2% milks were observed cold holding between 60°F-65°F outside of refrigeration on the counter. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41°F or less at all times. In order to maintain cold holding temperatures of 41°F or less, time control for safety (TCS) foods, such as nut milks after they have been opened and cow milk, must be stored under active refrigeration. They cannot be stored out on the counter. Milks moved to the cooler, 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 record from Boulder County Public Health, Sep 3, 2025 · Original Source