Routine
Aug 27, 2026
5 recorded violations
Official Wording
2-301.14 When to Wash (P) Observation: An employee switched tasks and donned new gloves without washing hands. Code Citation: Employees are required to follow proper hand washing procedures. Correction: 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
6-301.12 Hand Drying Provision (Pf) Observation: Both handwashing sinks in the kitchen were without paper towels. Code Citation: Handwashing sinks must have paper towels available for use at all times. Correction: The manager refilled the paper towel dispenser upon request. 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) Observation: Diced tomato were cold-holding at 53°F, Letuce at 59°F and shreaded cheese at 54°F in the prep cooler across the over. Code Citation: Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41 deg F or less. Correction: The food was relocated to another cooler. It was determined the food had been out of temperature for less than 4 hours.
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
4-301.11 Cooling, Heating, and Holding Capacities – Equipment Observation: The prep table coolers in the kitchen was not adequately maintaining TCS foods at or below 41°F. The ambient temperatures of the units were measured between 45-50°F. Code Citation: Equipment of sufficient number and size must be provided to meet the cooling, heating, and holding needs for potentially hazardous foods. Correction: The owner will call to arrange for the equipment to be serviced. In the meantime, staff will continue using hotel pans with ice and water to keep food properly cooled.
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 Wiping Cloths, Use Limitation (C) Observation: A sanitizer bucket was observed measuring at zero ppm Quat solution. Code Citation: Cloths in-use for wiping counters and other equipment surfaces must be maintained in adequate sanitizer solution. Correction: Owner replaced bucket at time of inspection with new sanitizer. Education provided
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Boulder County Public Health, Aug 27, 2026 · Original Source