Routine
Sep 3, 2025
5 recorded violations
Official wording
2-301.14 When to Wash (P) Observed cook cracking eggs with gloved hands and continue cooking and touching clean equipment/ plates/ food without changing gloves. After handling animal products that are uncooked, food employees shall remove gloves and clean their hands and exposed portions of their arms before donning fresh gloves to initiate a new task that involves working with ready to eat food or utensils. 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
5-205.11(A) Using a Handwashing Sink-Operation and Maintenance (Pf) Observed dishes in handwashing sink in front service area. A hand sink shall be maintained so that it is accessible at all times for employee use. Corrected on site.
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)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). On the cook line cheese and cut tomatoes on ice are at 59*F-62*F, and in the front expediting area the sour cream and tarter sauce on ice were at 60*F. 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 methods for keeping the items cooler as well as Time as a Public Health Control stategy.
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
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Some prepared/ cooked foods in coolers like cooked spaghetti observed without date labels or past 7 day date range. Foods that are time/temperature controlled for safety and held for more than 24 hours must be date marked and used within 7 days of preparation. Education provided to owner with inspection.
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 (B) Wiping Cloths, Use Limitation (C) Observed wet wiping cloths used for wiping surfaces stored in less than 200 ppm of quaternary ammonia sanitizing solution. 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. Education provided and solution changed.
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