Routine
Sep 3, 2025
5 recorded violations
Official wording
08 - Hands clean & properly washed 2-301.14(H) When to Wash (P). Observed employee changing tasks from cracking an egg, removing soiled glove, and put on new gloves, and assemble ready to eat food 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.
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
6-301.12 Hand Drying Provision (Pf). Hand washing sink lacking paper towels. Hand sinks must be equipped with paper towels. Manager placed paper towels at hand sink.
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
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Front prep holder holding deli meats, cheese, sliced tomatoes at 44*F-45*F on the prep top. 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. Items to be held in lower portion of cooler until cooler can be repaired.
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
3-501.19 Time as a Public Health Control. Observed shell eggs held for service on counter at 62 degrees. PIC indicated eggs are used within a few hours and usually have a time stamp. In order to use time as a temperature control written procedures need to be on site and available for the Department to review. Additionally, the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Also, the food shall be cooked and served, served at any temperature if ready to eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control. 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
3-304.14 (B) Wiping Cloths, Use Limitation (C) Observed wet wiping cloths used for wiping surfaces stored in less than 200 ppm of quaternary ammonia sanitizing solution. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114. Education provided and solution changed.
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 record from Boulder County Public Health, Sep 3, 2025 · Original Source