Routine
Aug 31, 2026
2 recorded violations
Official Wording
2-301.14(H) When to Wash (P). Observed cooks changing tasks to put on gloves with no hand washing. Observed cook don a second pair of disposable gloves over a pair of gloves to handle raw meat, remove the outer pair, and return to handling ready to eat food with the under pair of gloves. Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single use items. (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling animals; (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. 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)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding. Chicken shawarma off the rotisserie waiting to be reheated and served at 100*f. (P), All cooked foods being held for service need to be held at a temperature of 135 degrees or hotter. Education provided to employee. Facility can Time as a Public Health Control (TPHC) of 4 hours for the entire rotisserie but needs to fill out form and have it approved by BCPH and use time stamps.
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, Aug 31, 2026 · Original Source