Routine
Oct 10, 2025
3 recorded violations
Official wording
3-304.15 Gloves, Use Limitation. Observed food service employee making ready to eat food leave the work station multiple times to go to walk in cooler etc and not change gloves before re-handling ready to eat food. 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. Education provided.
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
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Ham left out on the counter while being prepped/ packaged was at 60*F-62*F due to interuptions while trying to prep food. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. Education provided to return meat to cooler after a certain point if it cannot be totally prepared at once.
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
5-202.14 Backflow Prevention Device, Design Standard (P) A y adapter with 2 shut off valves was observed affixed to the hose bibb at the mop sink downstream of the atmospheric vacuum breaker without secondary backflow protection downstream of the shut off valves. A backflow or back siphonage prevention device shall be installed on a water supply system per A.S.S.E standards in order to prevent contamination of the potable water supply. Under water pressure, the AVB will fail leaving the system without back flow protection if the shut off is closed. Education provided.
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, Oct 10, 2025 · Original Source