Routine
Sep 3, 2025
6 recorded violations
Official wording
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) Observation: The employee handwashing sink in the meat deli area was blocked by a cart. Code Citation: HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. 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 were stored above ready-to-eat foods in the walk-in cooler and cooked ham and cheese were next to raw beef in the meat case. Code Citation: Raw eggs must be stored in a way to prevent cross-contamination of other foods. Correction: Education provided.
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
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Chile rellenos were holding between 119–129°F in the hot?holding unit next to the cashier. Code Citation: All cooked foods being held for service need to be held at a temperature of 135 degrees or hotter Correction: The food had been sitting out for less than 4 hours. The food was reheated to 165°F and placed in a hot holding unit at 135°F at the time of inspection.
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
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Pico de gallo and green salsa at 45°F in prep cooler in back of kitchen and front of house. 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: Ice and water were added directly to the hotel pans containing pico de gallo and green salsa.
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
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Observation: Cooked al pastor meat was dated 5/11/26, which places it past the 7?day discard date. Code Citation: Foods that are time/temperature controlled for safety and held for more than 24 hours must be date marked and used within 7 days of preparation. Correction: Employee discarded meat. Education provided.
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 Containers (Pf) Observation: A sanitizer spray bottle was observed by the cashier without a label. 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 and labeled upon request. 7-204.11 Sanitizers, Criteria-Chemicals (P) Observation: Several sanitizer buckets with chlorine concentration above 200 ppm. Code Citation: Chlorine sanitizer solutions shall be 50-200 ppm for sanitizing purposes. Correction: Education provided and sanitizer remixed upon request.
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