Routine
Sep 3, 2025
5 recorded violations
Official wording
2-301.14 When to Wash (P) Observation: An employee washed their hands while wearing gloves. Code Citation: Employees are required to follow proper hand washing procedures. 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
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Cooked chicken curry cold holding at 44°F, cooked chicken breast at 47°F, veggie curry at 43°F, noodle at 44°F, saag at 43°F, mango yogurt at 43°F, heavy cream at 48°F, raw chicken breast marinated at 44°F, and raw chicken breast at 45-47°F in the walk-in 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: Walk-in cooler was repaired at the time of inspection, ambient temperature was between 35-42°F. All foods above 45 °F were discarded: cooked chicken breast, raw marinated chicken, raw chicken, and heavy cream.
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) Observation: The walk-in cooler unit was not cooling properly. Code Citation: Equipment for cold holding of foods, as well as hot holding, cooling and reheating shall be sufficient in number and capacity to provide required food temperatures. COS: The owner called for service at the time of inspection. The walk-in cooler was 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
3-304.12 In-Use Utensils, Between-Use Storage (C) Observation: Utensils were in a hotel pan with room-temperature water in the kitchen. Code Citation: IStore in-use utensils on clean dry surface, in hot water maintained 135 deg, in running dipperwell, in the food with the handle out of food. 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
3-304.12 In-Use Utensils, Between-Use Storage (C) Observed: Observed cutting knife at the cold prep table stored between dirty equipment Code Citation: Store in-use utensils in an approved manner such as on a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED. Correction: 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 record from Boulder County Public Health, Sep 3, 2025 · Original Source