Routine
Sep 3, 2025
7 recorded violations
Official wording
1. Person in charge present, demonstrates knowledge and performs duties. 2-103.11 Person-In-Charge-Duties. The person-in-charge was not routinely monitoring employee handwashing, sanitation, temperatures of TCS foods and other duties leading to violations. Resources and education provided by inspector.
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
08. Hands clean & properly washed. 2 301.14: Food employees must wash their hands after handling raw food, soiled utensils or equipment or changing tasks and before putting on gloves.
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 & sanitized. Observed soiled knives hanging above prep area not washed, rinsed and sanitized for more than 4 hours. Sanitizer in wiping clothes buckets reading 0 ppm quaternary ammonium, no test strips available. 4-501.114 & 4-501.116 Maintain adequate sanitizer, use according to manufacturer instructions and use test strips to check sanitizer concentration. Food contact surfaces to be washed, rinsed and sanitized every 4 hours when in use. Operator will have sanitizer checked by EcoLab and obtain appropriate test strips. Chlorine bleach in water and chlorine test strips (on hand) will be used in the meantime.
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
22. Proper cold holding temperatures. Observed container of beef inthe cold top, beef wrapped and rolled in paper, sitting over fill line. Top rows holding at 44°F. 3-501.16(A)(2) Except during preparation, cooking, or cooling, time/temperature controlled for safety foods shall be maintained a 41°F or less. Operator put items in the reach-in refrigerator for rapid cool down to 41°F or lower. Operator will train staff to reduce the amount held in containers so that top rows are not above the fill line.
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
23. Proper date marking and disposition. Observed sliced green onions stored in water and cooked mushrooms in reach in prepared 2/1/26, lacking date marking. 3-501.17 Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking.(A) refrigerated, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41ºF or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
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
33 - Proper cooling methods used; adequate equipment for temperature control. Observed 3 large, deep containers of broth in refrigerator cooling, all from the same batch at 136°F, 128°F and 106°F. Operator states they have been cooling less than less than 2 hours. Cooling practices reviewed and all items moved to an ice bath. Temperatures after 1 hour decreased at least 24 degrees in each container. Operator will cool to 41 degrees in ice bath then move to reach in refrigerator. 3-501.15, 3-305.11(A)(2) Cooling Methods (Pf) Potentially hazardous foods must be cooled using approved methods. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans, (2) Separating the food into smaller or thinner portions, (3) Using rapid cooling equipment such as ice wands, (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer, such as metal pans (6) Adding ice as an ingredient, (7) Other effective methods. (B) When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in the equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered, during the cooling period to facilitate heat transfer from the surface of the food.
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
Use thermometers frequently to assure temperatures are within acceptable ranges, especially during cooking, cooling and holding foods. Recommended a log or other method to assure temperatures are being checked by staff regularly. Operator to train staff on what appropriate actions are to be taken if temperatures do not meet the required 41°F for cold holding and 135°F for hot holding or if cooling parameters are not met. See attached resources.
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