Routine
Sep 3, 2025
5 recorded violations
Official wording
3-304.14 Wiping Cloths, Use Limitation (C) Observation: A sanitizer bucket was measuring at zero ppm Quat solution. Code Citation: Cloths in-use for wiping counters and other equipment surfaces must be maintained in adequate sanitizer solution. COS: Sanitizer buckets was replaced upon request. Education provided.
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
4-602.11 Equipment Food-Contact Surfaces and Utensils. Observation: An employee was cleaning a thermometer with a wet cloth. Code Citation: Equipment food-contact surfaces and utensils shall be cleaned before using or storing. COS: Education provided.
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
3-501.14 Cooling (P) Observation: Cheese in the walk-in cooler was holding at 42°F. Code Citation: FOOD shall be cooled within 4 hours to 41oF or less if prepared from ingredients at ambient temperature. COS: 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
2-301.15 Where to Wash (Pf) Observation: A food employee changing tasks from sweeping to grabbing clean dishes. Dropping a pen, picking it up from the floor, and then donning new gloves without washing their hands. Code Citation: Employees are required to follow proper hand washing procedures. COS: Education provided.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) Observation: The employee handwashing sink was blocked by boxes in the back of the house. Code Citation: HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. COS: Boxes were removed upon request.
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