Routine
Jul 29, 2026
2 recorded violations
Official Wording
10. Adequate handwashing sink properly supplied and accessible. 6-301.12 Hand drying provision. Observed handsink in prep area near kitchen door lacking paper towels. Dispenser not working.
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
22. Time/Temperature Control for Safety Food, Cold Holding. 3-501.16(A)(2) Except during preparation, cooking, or cooling, time/temperature controlled for safety (TCS) foods shall be maintained at 41°F or less. Observed sliced and chopped tomatoes being held above fill line in cold top salad prep holding at 50 °F. Person in charge moved items to bottom reach in portion of cold top.
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, Jul 29, 2026 · Original Source