Routine
Sep 3, 2025
4 recorded violations
Official wording
6-301.11 Handwashing Cleanser, Availability (Pf) Handwashing sink next to Handwash sink at the bar did not have working hand soap that dispensed doap at the time of inspection. All hand sinks need to have working soap for use. Manager will address issue.
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
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Many prepared/ cooked foods in the reach in coolers observed without date labels. 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.
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 wording
3-502.12 Reduced Oxygen Packaging, Criteria (Pf). Observed many cooked items in the freezer and cooler that were reduced oxygen packaged on site with no HAACP plan. Items were not punctured in the freezer or cooler, and many were not dated Items vacuum packaged need to have an approved HAACP plan,or be paaged and opened and used within 48 hours. Education provided to GM to discontinue the practice and submit a HAACP plan if the chef wishes to continue.
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, Sep 3, 2025 · Original Source