Routine
Sep 3, 2025
5 recorded violations
Official wording
2-301.14(H) When to Wash (P). Observed cook chopping raw meat, then changing tasks and continue to work with same gloves with no glove change and no hand washing. Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single use items. (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling animals; (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. 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
3-304.15(A) Gloves, Use Limitation (P). A kitchen employee was observed using a soiled wiping cloth with gloved hands to handle food, clean his gloved hands, and wipe food preparation surfaces. Single use gloves cannot be used for multiple tasks during food preparation. Educated manager on proper use of single use gloves.
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
4-501.114Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) . Observed an emplpyee use a cutting board and knife to cut raw beef, then take the equipment to the sink and wash with soap and water then put back without any sanitation step. The same thing was observed with another cutting board. Owner educated employee on site.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Grated cheese was left out by stove at 55*F. 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. Cheese put back into walk in cooler.
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
7-207.11 Restriction and Storage-Medicines (Pf). Observed personal medications stored on the same shelf as food. Medications must be stored away from customer food and food prep areas. Education provided and items moved.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boulder County Public Health, Sep 3, 2025 · Original Source