Routine
Sep 3, 2025
4 recorded violations
Official wording
10. Adequate handwashing sinks properly supplied and accessible Observed speed pourers in hand sink at front bar area. Observed Ice in hand sink next to the prep sink in the kitchen area. Observed all hand sinks lacking signage. 5-205.11 Using a Handwashing Sink-Operation and Maintenance. A handwashing sink shall be maintained so that it is always accessible for employee use and used for no other purpose other than handwashing, 6-301.14 Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible. Do not store items such as utensils to be washed in hand sink, do not use hand sink as a dump sink. Affix signage provided by inspector to all handwashing sinks or create and affix proper signage as discussed.
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
28 - Toxic substances properly identified, stored & used Observed unlabeled working spray bottle hanging in kitchen area. . 7-102.11 Common Name-Working Containers Working containers used for storing cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Person in charge labelled bottles with contents as discussed.
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
43. In-use utensils: Properly stored 3-304.12 in Use utensils; between use storage Nonfood contact surfaces of utensils cannot come into contact with food in order to prevent contamination of ready to eat foods. Store serving utensils, such as the scoop for the potato chips, so that the handle of the serving scoop is not buried in or touching the ready to eat food. Serving scoop can be stored on a clean surface, or in a clean Lexan container or bowl beside the potato chip bin.
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
51. Plumbing installed, proper backflow devices 5-202.14 Backflow Prevention Device, Design Standard. A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. Note: this is a repeat violation.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Boulder County Public Health, Sep 3, 2025 · Original Source