Routine
Sep 8, 2026
4 recorded violations
Official Wording
5. Procedures for responding to vomiting and diarrheal events. 2-501.11 Clean-up of Vomiting and Diarrheal Events. Facility must have procedures for employees to follow when responding to vomiting or diarrheal events... The procedures should address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomit or fecal matter. No written procedure available upon request. Inspector provided written procedures.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial Wording
10 - Adequate handwashing sinks properly supplied and accessible 5-205.11(B) Using a Handwashing Sink. A handwashing sink may not be used for purposes other than handwashing. Observed wiping cloths drapped over handwashing sink in kitchen area. Keep handsink free of any materials/equipement, use only for handwashing.
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
28 - Toxic substances properly identified, stored & used. 7-102.11 Common Name-Working Containers. Working containers used for storing chemical cleaners and sanitizers taken from bulk supplies should be clearly labeled with the name of what is in the bottle. Observed unlabeled working bottles and containers in facility stored with chemical cleaners and sanitizers. Person in charge unable to identify what was in bottles or what the intended use is. Items were removed and discarded.
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
48. Warewashing facilities; installed, maintained and used test strips. 4-302.13 (B) Temperature Measuring Devices, Manual andMechanical Warewashing. In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuringthe UTENSIL surface temperature. Observed facility had no measuring device available to test high temp dishwasher temperature.
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 8, 2026 · Original Source