Routine
Sep 3, 2025
4 recorded violations
Official wording
08. 2-301.14 Hands clean & properly washed. Observed food employee preparing food at the front counter area with single use gloves on, changed tasks including left area to dish pit area, handling soiled equipment, removed soiled gloves and put on new gloves without washing hands in between. 2 301.14 Food employees shall wash their hands after handling soiled utensils or equipment or changing tasks and before putting on gloves. Education provided. Food handler educational materials provided via email.
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
10 - Adequate handwashing sinks properly supplied and accessible. Observed handwashing sink in prep area lacking paper towels. Handwashing sink in dish pit area next to mop sink not set up for use, and lacking soap, paper towels, signage, and hot water turned off. This hand sink must be available for dish pit area usage. Hand sink 5-205.11 Using a Handwashing Sink. (A) A handwashing sink shall be maintained so that it is always accessible for employee use. (B) A handwashing sink may not be used for purposes other than handwashing. 6-301.14 Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible. 6-301.11 Handwashing cleanser, availability. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. 6-301.12 Hand Drying Provision. Each handwashing sink must be provided with (A) Individual, disposable towels. Handwashing sink at prep area may be used in the meantime.
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
51. Plumbing installed; proper backflow devices. Observed hot water at hand sink in the dish pit area turned off or in disrepair. Alternative hand sinks available but not conveniently located, may use until hand sink in dish pit area is repaired. 5-205.15 System Maintained in Good Repair. A plumbing system shall be: (A) Repaired according to LAW; and (B) Maintained in good repair.
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
55. Physical facilities, maintained, and clean. Observed floors heavily soiled, accumulation of food and food residue on floor excessive. 6-501.12 Cleaning, Frequency and Restrictions. (A) Physical facilities shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed such as after closing.
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 record from Boulder County Public Health, Sep 3, 2025 · Original Source