Routine
Sep 3, 2025
4 recorded violations
Official wording
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) Observation: Water pitcher inside the basin of the handwashing sink in the kitchen. Code Citation: A handwashing sink shall be maintained so that it is always accessible for employee use. COS: Water pitcher was removed upon request.
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
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Observation: Raw shrimp in a hotel pan behind condiments in the prep table cooler. Code Citation: Raw meats must be stored in way to prevent cross contamination of other foods. COS: 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
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf) Observation: The Menu has an asterisk (*) to identify an undercooked item, but without a consumer advisory. Code Citation: A disclosure identifies raw/undercooked menu items with an asterisk or equivalent to the a footnote statement that states "These items may be served raw or undercooked based on your specification, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness". 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) Observation: Several hotel pans with utensils submerged in iced water throughout the facility. Code Citation: Store 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
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Boulder County Public Health, Sep 3, 2025 · Original Source