Routine
Sep 3, 2025
3 recorded violations
Official wording
2-301.14 When to Wash Hands Food worker observed changing gloves between tasks and not washing hands. Food workers shall wash hands any time hands may be contaminated, including: after touching face, using the restroom, handling soiled equipment, handling raw meats, between glove changes and before handling prepared food, clean equipment and utensils. Education provided and handwashing requested.
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(A)(1)-(2) Raw Animal Food Separation, Packaging, and Segregation Observed chicken stored above vegetables and other foods in walk-in cooler. Store raw meats, poultry, fish and eggs below and separate from other foods and store according to cooking temperatures. An example is raw chicken (final cook temp 165 deg. F) stored below raw fish (final cook temp 145 deg. F). Chicken moved. 3-304.15(A) Gloves, Use Limitation Food worker observed handling raw meat and then rinsing gloves at prep sink, dipping in sanitizer bucket and wiping with paper towel. Food workers observed wiping gloves on dry towels. Change gloves and wash hands whenever gloves may be contaminated, including after handling raw meat, poultry, fish or eggs; handling dirty dishes; touching face; handling garbage; when re-entering the kitchen, and any time gloves may be contaminated. 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
3-401.11(A) Raw Animal Foods - Cooking Final cooking temperature for two sheet pans of chicken did not reach 165 deg. F; pieces ranging 142 - 158 deg. F. Cook chicken to minimum 165 deg. F. Review final cooking temperatures. Dial thermometer used - recommend a thin tip probe thermometer for accuracy. Chicken cooked further in oven.
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