Routine
Sep 3, 2025
8 recorded violations
Official wording
2-103.11(A-O) Person-In-Charge-Duties (Pf) Observation: Person in charge is not ensuring food safety activities, such as proper cold holding, cleaning process and handwashing is done when required. Code Citation: During inspections and upon request the Person In Charge (PIC) shall demonstrate knowledge of foodborne disease prevention. COS: Education provided
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
2-301.14 When to Wash (P) 2-301.12 Cleaning Procedure (P) Observation: An employee with gloved hands crack an egg, touches the panhandle, removes gloves, dons new gloves without washing hands, and then works with ready-to-eat food. Observed an employee not wash hands long enough. Code Citation: Employees are required to follow proper hand washing procedures. Employees must wash hands after switching tasks and donning gloves. COS: Education provided.
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
6-301.12 Hand Drying Provision (Pf) Observation: The handwashing sink next to the dishwasher was without paper towels. Code Citation: Hand-washing sinks must have paper towels available for use at all times. COS: The manager refilled the paper towel dispenser upon request. Education provided.
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
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observed pancake mixes, smoked sausage, French toast, assorted shredded cheese, holding between 49-51°F in the far cook line Traulsen two-door cooler. Code Citation: Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41 deg F or less. COS: 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
3-501.19 Time as a Public Health Control (P) Observed hash browns in a pan on the cook line, being used as time as public health control was not labeled with the time to discard. Code Citation: Written procedures for using time as public health control are required and the time that the food must be discarded shall be marked or otherwise identified to indicate the time that is 4 hours past. COS: 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
4-301.11 Cooling, Heating, and Holding Capacities-Equipment (P) Observed a tall refrigerator next to the prep table, with temperature control for safely holding cold foods between 45-51°F. The ambient air temperature of the unit was measured at 51°F. Code Citation: EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. Pf COS: Refrigerator to be repaired.
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
3-602.12 Other Forms of Information (C) Observed no allergen information on menu. The PERMIT HOLDER shall notify CONSUMERS by written notification of the presence of MAJOR FOOD ALLERGENS as an ingredient in unPACKAGED FOOD items that are served or sold to the CONSUMER. Correction: Education provided
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
3-304.14 Wiping Cloths, Use Limitation (C) A sanitizer bucket was observed measuring at zero ppm Quat solution. Cloths in-use for wiping counters and other equipment surfaces must be maintained in adequate sanitizer solution. Correction: Education provided.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Boulder County Public Health, Sep 3, 2025 · Original Source