Routine
Sep 3, 2025
8 recorded violations
Official wording
8. Hands cleaned & properly washed A food employee was observed working with raw chicken, then changed gloves but did not wash hands before handling clean equipment. 2 301.14 Food employees shall wash their hands after handling raw food, soiled utensils or equipment or changing tasks and before donning gloves to initiate a task that involves working with 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
10, Adequate handwashing sinks properly supplied and accessible Observed hand sink in kitchen prep area blocked by sheet pan. Hand sink in cafe lacking paper towels. 5-205.11 Using a Handwashing Sink-Operation and Maintenance A handwashing sink shall be maintained so that it is accessible at all times for employee use and used for no other purpose other than handwashing, 6-301.12 Hand Drying Provision. Handwashing sinks shall be provided with individual, disposable towels.
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
15. Food sepaated and protected Observed food employee wearing gloves, working with raw chicken and touching clean equipment and utensils with same gloves. 3 304. 15 (A) 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.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
18. Proper cooking time & temperatures Observed partially cooked chicken prepared then stored in walk-in cooler. Person in charge stated they are fully cooked to 165F before service. Person in charge was unable to locate written procedures and chicken was not marked to indicate they were not fully cooked. 3-401.14 Non-Continuous Cooking of Raw Animal Foods Raw animal FOODS that are cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that: (1) Have obtained prior approval from the regulatory authority; (2) Are maintained in the food establishment and are available upon request (3) Describe how they are to be monitored and documented and the corrective actions to be taken if the requirements are not met; (4) Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked; Written procedures must be provided to Boulder County Public Health. A template for non-continuous cooking procedure emailed to facility to assist with compliance.
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
22. Time/Temperature Control for Safety Food, Cold Holding Observed milk holding at 45 to 46°F in reach in refrigerator, delivered 2 hours prior. 3-501.16 Except during preparation, cooking, or cooling, time/temperature control for safety (TCS) foods shall be maintained a 41°F or less. Operator removed milk and relocated it to walk in cooler to cool down to 41°F 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
23. Proper date marking and disposition Observed ham in walk in refrigerator lacking date marking. 3-501.17(A) Ready-to-Eat, Time/Temperature Control for Safety (TCS) Food, Date Marking. Refrigerated, TCS 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, 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 Operator discarded item(s) lacking date marking.
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
35. Approved thawing methods used Fish in Reduced Oxygen packaging (ROP) thawing in walk in refrigerator in enclosed ROP packaging,. 3-501.13 When thawing fish that has been packed in ROP (Reduced Oxygen Packaging) open the package using a slit in packaging or removing fully from ROP packaging before thawing to prevent potential for botulism. Opening the package exposes the fish to oxygen, which prevents the bacteria from forming the toxin. Operator opened packaging, 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
41. Wiping cloths; properly used & stored Wiping cloth used to wipe down steam wand, stored on counter. 3-304.14 Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration appropriate for chemical being used.
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