Routine
Sep 1, 2026
6 recorded violations
Official Wording
1. Person in charge present, demonstrates knowledge and performs duties 2-103.11 Person-In-Charge-Duties The person-in-charge was not routinely monitoring temperatures of TCS foods or handwashing, leading to violations.
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
08. Hands clean & properly washed. 2 301.14 Food employees must wash their hands after handling soiled utensils or equipment or changing tasks and before putting on gloves. Observed food employee with one single use gloves on, change tasks serveral times including leaving food cart, touching soiled equipment, then returned to cart and serve customer, preparing food without washing hands and changing glove. Employee must wash hands after changing tasks and before preparing food, and before putting on new glove(s)
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
5-205.11 Using a Handwashing Sink. (A) A handwashing sink shall be maintained so that it is always accessible for employee use. (B) A handwashing sink may not be used for purposes other than handwashing Observed person in charge draping wet wiping cloths over handsink, observed container in basin of handsink.
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
22. Time/Temperature Control for Safety Food, Cold Holding 3-501.16(A)(2) Except during preparation, cooking, or cooling, time/temperature controlled for safety (TCS) foods shall be maintained at 5°C (41°F) or less. Observed 2 containers of cooked refried beans in cold holding unit holding at between 68-71°F. Observed several bags of cooked, defrosted tamales (about 48 tamales) in same cold holding unit (chicken and Jalepeno/cheese) holding at 70-72°F. Items were voluntarily discarded.
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
23. Proper date marking and disposition. 3-501.17 Ready-to-Eat, Time/Temperature Control for Safety (TCS) Food, Date Marking. (A) ... refrigerated, ready-to-eat, time/temperature control for safety food, prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41ºF or less. for a maximum of 7 days. The day of preparation shall be counted as Day 1. Observed cooked tamales, beans, salsa and other TCS foods prepared in commissary, brought to cart (held more than 24 hours) lacking datemarking in cold holding unit and reach in refrigerator.
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. Wiping Cloths, Use Limitation. 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 1, 2026 · Original Source