Routine
Sep 3, 2025
11 recorded violations
Official wording
Observed several employees handling ready to eat food with their bare hands. Employees must wear gloves when handling ready to eat foods. Discussed proper food handling with employees and management. Employees washed hands and put on gloves at time of inspection.
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
Several employees were observed putting on food handling gloves without washing their hands first. Employees are required to follow proper hand washing procedures. Discussed hand washing with management at time of inspection.
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
Observed kitchen employees using the food preparation sink as a hand washing sink. Employees are required to wash their hands in designated hand washing sinks. The bar hand washing sink was being used as a multi-purpose sink. Hand washing sinks can be used for hand washing only. Reviewed proper sink use with employees and management at time of inspection.
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
The dish machine sanitizing final rinse temperature was not reaching a minimum of 165°F. The dish machine must reach 165°F or above service/repair the dish machine. Employees used a 3 compartment sink filled with sanitizer water to sanitize food equipment after it was washed in the dish machine.
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
The reach in refrigerators on the far end of the food preparation line were holding potentially hazardous foods(TCS foods) between 48°F-55°F. The food items had been in the refrigerator for less than 2 hours. TCS foods must be cold held at 41°F or below ata all times. Some of the food was moved back to the walk in refrigerator at time of inspection and some of it was covered in ice in the refrigerator at time of inspection for rapid cooling and proper cold 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
A small containers of mixed rice and a small container of TCS sauce in the walk in refrigerator had expired date marking. TCS food must be properly disposed of if the date marking exceeds 7 day time frame. The two food items were disposed of at time of inspection.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Two large containers of broth were observed cooling in the walk in refrigerator and were tested at 90°F. The food had been cooling for around 2 hours. Both broth containers had ice wands in them that were completely melted. Use an ice bath for the first step in the cooling process and then add the ice wand and move it to the walk in refrigerator for the second cooling step. The food must be cooled down from 135°F-70°F in two hours and 70°F-41°F in 4 hours, for a total of 6 hours. The chicken broth was moved to an ice bath at time of inspection for rapid cooling.
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
Prep line cooks were using soiled wiping cloths for wiping down food preparation areas. Wiping cloths must be stored in sanitizer buckets in between uses. Provide sanitizer buckets to store wiping cloths in on the food preparation 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
Several employees were observed putting on food handling gloves without washing their hands first. Employees are required to wash their hands before putting on food handling gloves after changing tasks. Spoke with onsite manager about hand washing and employees corrected the situation by washing their hands and putting on a new set of gloves at time of inspection.
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
The dish machine high temperature final rinse was tested below 160*F several times during the inspection. Must be a minimum of 160*F. The facility switched over to chlorine sanitizer at time of inspection which was tested at 100 ppm.
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
Two containers of cooked carrot puree and blanched carrots were past the seven day date marking. An employee disposed of the food items at time of inspection. Date marked food items must be disposed of after the seventh day has expired.
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