Routine
May 4, 2026
2 recorded violations
Official wording
5-203.11 Handwashing Sinks Farmer's market booth did not have handwashing station set up while cooking was taking place at booth. at least 1 HANDWASHING SINK and not fewer shall be provided by law. Operator filled up handwashing station with warm water and equipped it with soap and paper towels. Always set up handwashing station before cooking. 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
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Removed oxygen packaged tofu was observed in cooler cold holding at 50ºF. Except during preparation, cooking, or cooling, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41ºF or less at all times. Three small ice packs in cooler inadequate is maintain 20+ packaged of product at 41ºF and below at the market. Operator to triple the amount of ice in cooler for next market to keep product cold. 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, May 4, 2026 · Original Source