Routine
Sep 3, 2025
6 recorded violations
Official wording
3-304.15(A) Gloves, Use Limitation (P) Observed soiled wipe cloths stored on food contact counters with 0 ppm sanitizer on them and employees were observed using them to clean off gloved hands and then immediately touching food and food contact surfaces. If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Provided education to food employees and person in charge that a wiping cloth with no residual sanitizer concentration is a source of contamination to the gloves and the food that the gloves touch. Education provided. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Observed vaious packages of raw meat stored above cooked foosa and vegetables n the walk in cooler. “FOOD shall be protected from cross contamination by: separating raw animal FOODS during storage, preparation, holding, and display from: Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, and Cooked READY-TO-EAT FOOD” Person in charge to re arrange food.
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
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) All prepared/ cooked foods in the walk in and 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 medications with the first aid supplies stored above food storgae are. 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 wording
3-304.14 (B) Wiping Cloths, Use Limitation (C) Observed wet wiping cloths stored on food contact surfaces between uses throughout the kitchen and on the food prep line without detectable sanitizer on them. 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, soiled cloths removed for laundering, and new cloths placed in sanitizer solution buckets between uses upon request.
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
3-304.12 In-Use Utensils, Between-Use Storage (C).Observed ice scoop stored in the ice with the handle in the ice. Corrected on site.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
3-304.15 (A) . Employees observed walking throughout facility doing multiple tasks with gloves on then handling food without a glove change and hand washing. If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded whendamaged or soiled, or when interruptions occur in the operation.
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 record from Boulder County Public Health, Sep 3, 2025 · Original Source