Routine
Sep 3, 2025
6 recorded violations
Official wording
2-103.11(A) Person-In-Charge-Duties. Observed operational control problems. The Person in Charge shall actively manage and demonstrate knowledge of food safety practices. Education provided.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
2-301.14 When to Wash Hands Food worker observed pushing items down into trash can and continuing with food handling, no handwashing done. Handwashing sink has no water and no handwashing can occur. Food workers shall wash hands any time hands may be contaminated, including: after touching face, using the restroom, handling soiled equipment, handling raw meats, between glove changes and before handling prepared food, clean equipment and utensils. Education provided. Mobile unit closed.
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
5-202.12 Handwashing sink No water available at handwashing sink. Provide minimum 85 degree hot water through a mixing valve. 6-301.11 Handwashing cleanser Soap dispenser broken off the wall, stored in plastic beneath the sink. Provide soap at all handwashing sinks.
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
3-501.14 Cooling Meat cooling in large 12-inch deep container in prep cooler, 78 deg. F after 2 hours. Foods shall be cooled: (1) From 135ºF to 70°F within 2 hours; and (2) to 41°F in the next 4 hours or less. Use approved methods, including • Solid foods: Break down food into shallow 2-inch pans uncovered or loosely covered in walk-in cooler or freezer. • Liquids: (1)Ice bath with ice water up to level of food in container, stirring regularly (2) Ice wand used with ice bath or refrigeration, stirring regularly • Blast chiller or other approved equipment Meat broken down into smaller pans and place in large reach-in refrigerator. Education provided.
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
4-302.12 Food Temperature Measuring Devices No probe thermometer available. Provide and use an accurate probe thermometer for checking food temperatures for cooking, reheating, cooling, hot-holding and cold-holding.
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
5-103.11 Hot and Cold Water Available – Quantity and Availability No hot water available at handwashing sink, pump broken according to operator. Provide adequate hot and cold running water for handwashing. Imminent health hazard. Mobile unit is closed until water supply to handwashing sink is repaired.
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 record from Boulder County Public Health, Sep 3, 2025 · Original Source