Routine
Sep 3, 2025
7 recorded violations
Official wording
3-301.11 Preventing Contamination from Hands (P) Observation: An employee was observed cutting cucumbers and assembling Poke bowls with his bare hands. Code Citation: Employees must wear food handling gloves or use other approved methods to handle ready-to-eat foods. Correction: 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
2-401.11 Eating, Drinking, or Using Tobacco (C) Observation: An employee drink cup and a vaping device were found stored on top of the microwave located next to the prep?table cooler in the food preparation area. Code Citation: an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. Correction: The items were immediately removed from the food prep area. 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
2-301.14 When to Wash (P) Observation: Observed employees switch tasks and don gloves without washing hands. Code Citation: Employees are required to follow proper hand washing procedures. Correction: 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
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Observation: Raw shell eggs, raw beef, raw pork and raw chicken stored above ready-to-eat foods in the reach-in cooler. Code Citation: Raw eggs and raw meat must be stored in a way to prevent cross-contamination of other foods. Correction: Raw foods was movey by the owner upon request. 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
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Raw pork at 70°F next to the range. 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. Correction: Raw pork was relocated to the reach-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
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf) Observation: The menu has a consumer advisory, but it is incomplete and lacks proper disclosure. 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. Correction: The facility is reprinting the menu, 60 days is the time that has been provided for correction.
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
7-102.11 Common Name-Working Containrs (Pf) Observation: A spray bottle was without a label next to the soup warmer. Code Citation: Working containers used for storing cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Correction: Education provided.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Boulder County Public Health, Sep 3, 2025 · Original Source