Routine
Sep 3, 2025
7 recorded violations
Official wording
2-301.14(H) When to Wash (P). Observed cooks changing tasks to put on gloves with no hand washing. Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single use items (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 animals; (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, 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. Education provided. 2-301.15 Where to Wash (Pf). Observed hand washing in the 3 compartment sink instead of the hand sink which was next to the 3 compartment sink. Hands must be washed in appointed hand sinks.Education provi
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
5-205.11(A) Using a Handwashing Sink-Operation and Maintenance (Pf) Observed strainer with food in the only handwashing sink . A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Item moved 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 wording
3-202.11. Observed raw steak stored over raw/ cooked foods in reach in cooler. Raw foods of animal origin should not be stored over cooked or ready to eat foods. Meats to be rearranged to the lowershelf and 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
3-403.11 Reheating for Hot Holding (P). Reheated meatballs observed on the hot hold were at 121 degrees after 2 hours. Cooked foods of animal origin being re-heated for service need to be rapidly reheated to 165 in 2 hours or less. Education provided to be sure food is microwaved microwaving and/or temperature to be adjusted and foods brought up to temperature before hot holding.
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
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Observed tray holding dresssings with all dressings over 60*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. Dressings should be in an ice bath or held in prep 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
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Tuna and potato salad in the reach in coolers observed without date labels. Foods that are time/temperature controlled for safety and held for more than 24 hours must be date marked and used within 7 days of preparation. Education provided to owner with inspection.
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 vitamin suplement 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 record from Boulder County Public Health, Sep 3, 2025 · Original Source