Routine
Apr 4, 2026
5 recorded violations
Official wording
6-301.12 Hand Drying Provision (Pf). Hand washing sink paper towel dispensor not working. Hand sinks must be equipped with paper towels. Owner 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
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Some prepared/ cooked foods in the 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
7-102.11 Common Name-Working Containers (Pf) Observed spray bottle of chemical cleaners unlabeled in the facility. Label all working containers of toxics for easy identification. Labeled 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
3-501.14(A) Cooling Foods (P). Observed rice left out to cool before putting in the cooler and also covered rice in the cooler from the day before with condensate on it. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. P Education provided to owner to not leave out rice to cool before putting in cooler and to leave the lids off.
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
3-305.11 Food Storage-Preventing Contamination from the Premises (C).Reach in cooler has pooled wastewater from the unit in the bottom of the unit. Per 3-305.11 food should be stored in a dry and safe manner so as to avoid contamination. Education provided to repair unit and not store food items in the water.
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 record from Boulder County Public Health, Apr 4, 2026 · Original Source