Re-Inspection
Sep 3, 2025
3 recorded violations
Official wording
1. Person in charge present, demonstrates knowledge and performs duties 2-103.11 Person in charge (duties). Person in charge not performing required duties such as assuring no bare hand contact of ready to eat foods and proper date marking procedures, these are repeat violations that occurred during this re-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
9. No bare hand contact with ready to eat food. Observed food employee handling ready to eat krab stix, placing in storage/service containers with bare hands. 3-301.11(B) Food Employees may not contact exposed, ready-to-eat food with their bare hands and must use suitable utensils such as single-use gloves, deli tissue, spatulas, tongs, or dispensing equipment. Education provided, person in charge voluntarily discarded all product that came into contact with bare hands. Inspector will provide OCL materials/Spanish language materials. This is a repeat violation.
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
23. Proper date marking and disposition. Observed cooked vegetables and meat mixture in the walk in refrigerator with no date mark. 3-501.17 Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking.(A) refrigerated, time/temperature control for safety 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 on the premises, 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. Corrected during inspection, person in charge voluntarily discarded items. Education provided. Date marking resources emailed.
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