Routine
Sep 3, 2025
3 recorded violations
Official wording
8. Hands cleaned and properly washed. Observed food employee touching clean utensils and working with food, without prior handwashing, then put on clean single use gloves with no prior handwashing. 2-301.14 When to Wash: immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single use articles and: (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 service animals; (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products, 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. Corrected on site, education provided by person in charge to food employee.
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
22. Time/Temperature Control for Safety Food, Cold Holding. Observed cream desserts and puddings in the cold holding display case at the front of house, reading at 52-56ºF. Employee says these items were made yesterday. 3-501.16(A)(2) Except during preparation, cooking, or cooling, time/temperature controlled for safety (TCS) foods shall be maintained at 41°F or less. Corrected on site, items removed and voluntarily discarded. Person in charge will store TCS items in reach in refrigerator in kitchen that is keeping temperatures below 41ºF and have front display case repaired. Monitor temperatures routinely on all units using probe thermometer to food and temperature logs. Do not rely on digital displays on cold holding units.
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
25. Consumer advisory provided for raw/undercooked food. 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens must have a consumer advisory and include a disclosure and reminder. See consumer advisory guidance included in email. Person in charge agrees to add advisory to menu.
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