Routine
Sep 3, 2025
3 recorded violations
Official wording
9. No bare hand contact of ready to eat foods. 3-301.11 Preventing Contamination from Hands. Use suitable utensils such as deli tissue, tongs, single-use gloves, or dispensing equipment like chop sticks, bamboo skewer for ready to eat garnish (limes) at the bar as discussed.
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
Provide test strips for sanitizer in bar area.
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 wording
44 Utensils, equipment and linens; properly stored, dried & handled. Observed cleaned knives hanging over raw food prep area, splatter observed on wall above prep area, wall behind knives and on knives that were previously cleaned and ready to use. 4-903.11 Equipment, Utensils, Linens and Single-Service and Single-Use Articles. Cleaned equipment and utensils...shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination. Recommended removing clean knives to another location during food prep. Person in charge removed knives and sent to be washed, rinsed and sanitized as discussed.
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, Sep 3, 2025 · Original Source