Routine
Sep 3, 2025
3 recorded violations
Official wording
2-401.11 Eating, Drinking, or Using Tobacco (C) Observed employee drinking from an open cup while preparing drinks for customers with unapproved lid and stored on the counter. Employee beverages need to have an approved lid and be stored below work surfaces. Corrected on site and education provided.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Gallon milk for use at barista station left out and had temperature of 76*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 keeping milk in ice bath or using Time as a Public Health Control.
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
3-602.11(B)(5) Food Labels, Name of Major Food Allergens (Pf). No notification on site for customers in regards to inquiries about food allergens. Establishments shall notify consumers by written notification to inquire about information on major food allergens as ingredients. Education provided with inspection to owner.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Boulder County Public Health, Sep 3, 2025 · Original Source