Routine
Sep 3, 2025
3 recorded violations
Official wording
2-301.12 Hand wash procedure: Observed employee blow nose, rinse hands, dry hands, then return to work. FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (1) Rinse under clean, running warm water; (2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (3) Rub together vigorously for at least 10 to 15 seconds while: (a) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and (b) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; (4) Thoroughly rinse under clean, running warm water; P and (5) Immediately follow the cleaning procedure with a single use paper towel 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
6-301.11 Handwash Cleanser No handsoap available at handsink. Handsink shall be fully stocked with soap and paper towels to ensure proper handwashing. Soap 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
3-304.14 Wiping Cloths 4-101.16 Sponges Observed sponges in use with food contact surfaces at dish area. Observed wet wiping cloths stored on counters. Sponges are prohibited for use with food contact surfaces. Recommend using scratch pads with warewashing. Wet wiping cloths shall be stored in sanitizer between uses. May not store on counters wet between use.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Boulder County Public Health, Sep 3, 2025 · Original Source