Routine
Sep 3, 2025
2 recorded violations
Official Wording
5-205.11. Using a hand-washing sink. Observed soiled dishes inside the hand sink next to the stove. A hand-washing sink may not be used for purposes other than hand washing. Talked to the kitchen manager about not storing any items in the hand sink so that it is always easily accessible at all times for hand washing.
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
3-501.18 - Ready-to-eat, time/temperature control for food safety, disposition. Observed several food items, such as cooked chicken and other ready-to-eat foods, past the 7 days allowed after the date-mark inside a couple of different refrigerators. A food shall be discarded if it exceeds the temperature and time combination. Talked to the kitchen manager and she disposed of all the foods that were past their day, exceeding the allowable date-mark.
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