Routine
Aug 7, 2026
7 recorded violations
Official Wording
8. Hands clean & properly washed. 2 301.14 Food employees shall wash their hands after handling soiled utensils or equipment or changing tasks and before putting on gloves. Hands shall be washed with soap and warm water for 20 seconds, then dried with paper towel. Observed food employee leaving mobile unit, touching soiled equipment outside of mobile, then returning to mobile to prepare food without washing hands in between tasks.
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
15. Food separated and protected. 3-304.11 Preventing Contamination from Equipment, Utensils, and Linens. Food contact with equipment and utensils. Observed operator handling soiled equipment, then with soiled hands also handling the serving sides of clean utensils used for food service with soiled hands. This operator also placed cleaned utensils for food service on soiled surfaced and equipment including soiled wiping cloths.
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
16. Food contact surfaces cleaned and sanitized. 4-501.114 Manual and Mechanical Ware Washing Equipment, Chemical Sanitization. A chemical sanitizer used in a sanitizing solution for a manual operation... shall be used in accordance with the EPA-registered label use instructions. Observed clean utensils touching soiled wiping cloths that were testing 0 ppm quaternary ammonium and 0 ppm chlorine with inspector's test strips. Observed no sanitizer, no clean wiping cloths, no test strips for chemical sanitizer being use, Corrected on site.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial Wording
28 - Toxic substances properly identified, stored & used. 7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions Observed that operator was using chemical degreaser that had no appropriate sanitizer to clean surfaces,
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial Wording
36. Thermometer Provided and accurate. Observed no working thermometer available. 4-302.12 Food Temperature Measuring Devices. (A) Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures including proper cooking temperatures, hot/cold holding, cooling procedures etc. Dial thermometers not working as excessive grease/residue buildup around dial.
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
41. Wiping cloths; properly used and stored. Wiping Cloths, Use Limitation. 3-304.14 (B) (1) Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration appropriate for chemical being used.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial Wording
43. In use utensils properly stored. Observed clean serving utensils stored on soiled surfaces.
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, Aug 7, 2026 · Original Source