Routine
Sep 3, 2025
8 recorded violations
Official wording
Fish batter with raw egg stored at room temperature and tested at 72*F. Fish batter had been for out for an unknown amount of time and was disposed of at time of inspection. Whipped butter sitting out at room temperature was tested at 75*F. Whipped butter must be held at 41*F or below. Food was moved to walk in for proper cold holding. Boiled eggs on the salad food prep cooler were tested at 50-72*F. Eggs were diposed of at time of inspection. Must be held at 41*F or below. sauteed onions on the cook line were tested at 68*F. Must be maintained at 41*F or below. Food was put in an ice bath at time of inspection for cold holding. Cooked potatoes and sliced deli meats were tested between at 51-74*F in the drawer refrigerator on the main food prep line. Foods must be maintained at 41*F. The deli meat was moved to the walk in refrigerator and the potatoes were disposed of.
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
Employees were observed putting on food handling gloves without washing their hands first. Employees are required to follow proper hand washing procedures.
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
Bare hand contact on ready to eat salad. Employees are required to wear food handling gloves when handling ready to eat foods.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Employee observed filling a water pitcher in the front kitchen hand washing sink. Hand sinks are for hand washing only.
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
The bar dish machine sanitizer was tested at 0 ppm. Must be maintained between 50-200 ppm.
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 wording
The facility has a HAACP plan for vacuum packaging and sous vide. No HACCP compliance records were being kept in accordance with the HACCP plan. In order to keep the HACCP plan proper records must be maintained according to the HACCP plan. Provide HACCP records.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Food allergen warning not provided for customers. Provide approved allergen warning.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Kitchen line employees observed using dry wiping clothes to hold hot pots and clean food contact surfaces. Sanitizer wiping cloths must be used to sanitize food contact stored in sanitizer
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, Sep 3, 2025 · Original Source