Routine
Sep 3, 2025
5 recorded violations
Official wording
5. Procedures for responding to vomiting and diarrheal events. No written procedure available upon request. 2-501.11 Clean-up of Vomiting and Diarrheal Events …procedures for employees to follow when responding to vomit or diarrheal events... The procedures should address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomit or fecal matter. Inspector provided written procedures via email, 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
08. Hands clean & properly washed. Observed food employee using gloved hand to pick up raw chicken and drop into fryer, then changed gloves and began working with clean utensils without washing hands in between tasks. 2 301.14 Food employees should wash their hands after handling raw food, soiled utensils or equipment or changing tasks and before putting on new gloves when changing tasks. Education and demonstration 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
10 - Adequate handwashing sinks properly supplied and accessible. Observed handwashing sink at front line food prep area lacking paper towels. 6-301.12(A) Hand Drying Provision. Each handwashing sink should be provided with individual, disposable towels Food employee immediately refilled 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
16. Food contact surfaces; cleaned and sanitized 4-602.11 Equipment Food-Contact Surfaces and Utensils, if used with time/temperature for safety food, equipment food contact surfaces like cutting boards and utensils should be cleaned throughout the day at least every 4 hours Provided education.
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
41. Wiping cloths; properly used and stored 3-304.14 (B) (1) Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration appropriate for chemical being used.
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 record from Boulder County Public Health, Sep 3, 2025 · Original Source