Routine
Sep 3, 2025
3 recorded violations
Official wording
10 - Adequate handwashing sinks properly supplied and accessible Observed a sanitizer bucket in handwashing sink at the back bakery room. Observed an employee using the handwashing sink in the area of the deli slicer to fill a bucket of water to mix dough. 5-205.11 Using a Handwashing Sink. (A) A handwashing sink shall be maintained so that it is always accessible for employee use. (B) A handwashing sink may not be used for purposes other than handwashing.
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
16. Food Contact Surfaces; cleaned and sanitized. Observed sanitizer in dish machine not dispensing, test strips read at 0ppm chlorine. Observed sanitizer buckets at front of house and coffee bar reading at 0ppm quaternary ammonium. 4-501.114 (C)(1)(2) Manual and Mechanical Warewashing Equipment, Chemical Sanitization. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation... shall be used in accordance with the EPA-registered label use instructions and shall have a concentration as indicated by the manufacturer's use directions included in the labeling. Corrected on site, sanitizer bucket at dish machine replaced and lines primed. Reading at 50-100 PPM chlorine, all sanitizer bickets refilled at 3 compartment sink reading at 200PPM Quaternary ammonium.
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
4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Corrected on site, use test strips regularly, consider a routine checks and log to assure chemical levels are maintained.
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