Routine
Sep 3, 2025
5 recorded violations
Official wording
5-205.11(A) Using a Handwashing Sink-Operation and Maintenance (Pf) Observed bucket in handwashing sink in front area. A sink hall be maintained handwashing sink that it is accessible at all times for employee use.
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)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Small prep cooler observed to have cooked chicken 44*F, sauce from the previous day at 44*F. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. Education provided to turn down cooler.
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
3-501.19 Time as a Public Health Control. Observed cooked egg rolls from earlier in the day on the counter at 105*F, PIC indicated eggs are used within a few hours. In order to use time as a temperature control written procedures need to be on site and available for the Department to review. Additionally, the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Also, the food shall be cooked and served, served at any temperature if ready to eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control. 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
7-207.11 Restriction and Storage-Medicines (Pf). Observed personal medications stored above food prep area. Medications must be stored away from customer food and food prep areas. Education provided and items moved.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
3-304.12 In-Use Utensils, Between-Use Storage (C) Knives observed stored between cold holding unit cracks Store in-use utensils using approved methods such as on clean dry surfaces and fully washed every 4 hours or in hot water above 135 F between use. Education provided. 3-304.12 In-Use Utensils, Between-Use Storage (C). Observed spoon for scooping rice stored in water on the counter. In use utensils may not be stored in water unless it is 135 degrees F. Corrected through education.
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