Routine
Mar 4, 2026
4 recorded violations
Official wording
3-305.11 Preventing Food Contamination. Observed Food being stored on the floor inside the walk-in cooling unit. Food shall be stored at 6 inches above the floor to prevent cross-contamination. Owner will remove the food from the floor.
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
6-301.12 Hand Drying Provision. The hand sink in the kitchen does not have paper towels. All hand sinks shall provide paper towels at all times to ensure proper employee hand washing. Provided paper towels.
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 Food properly separated. Observed raw eggs inside the walk-in cooler being stored next to fresh prodoce. Food shall be protected from cross contamination by separating raw animal foods during storage. Talked to owner about storing properly to avoid cross contamination.
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 Cold Hold - observed cooked shrimp and cooked chicken in separate containers at 58F in the cold top holding and owner stated they were from yesterday. Time/?temperature control for food safety shall be held at 41F or below at all times during cold holding. Owner discarded food.
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, Mar 4, 2026 · Original Source