Routine
Sep 3, 2025
3 recorded violations
Official wording
2-301.14 When to Wash (P) Observation: An employee grabs a raw hamburger with gloves, then handles ready-to-eat foods without washing hands. Code Citation: Employees are required to follow proper hand washing procedures. COS: Education provided, hands washed upon request
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
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Fried chicken in a hotel pan under a heat lamp was holding between 119-131°F. The food had been sitting out for less than 4 hours. Code Citation: All cooked foods being held for service need to be held at a temperature of 135 degrees or hotter COS: 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
3-304.14 Wiping Cloths, Use Limitation (C) Observation: Observed wet wiping cloths stored on counters in the kitchen between uses. Code Citation: Cloths in-use for wiping counters and other equipment surfaces must be maintained in adequate sanitizer solution. COS: 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 record from Boulder County Public Health, Sep 3, 2025 · Original Source