Routine
Sep 3, 2025
7 recorded violations
Official wording
2-301.14 Employees were oberseved putting on gloves without washing their hands first. Employees must follow proper hand washing procedures. Advised employees on proper hand washing at time of inspection. Employees were also observed leaving the food preparation area and returning to the back pantry area and returning to food service without washing their hands first.
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
3-301.11(b) A bar employee was observed squeezing a lime into a customers drink with her bare hands and then put the lime into the drink. Bare hand contact must be avoided at all times. Discussed proper food handling procedures with the employee at time of inspection.
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 The hand sinks and dumpsinks were being used for both hand washing and dumping drinks at time of inspection. Hand washing sinks can only be used for hand washing and dump sinks for dumping drinks and other general purposes. Advised staff on proper use of the sinks at time of inspection. The front bar hand sink was blocked by food equipment at time of inspection. Hand sinks must be easily accessbile at all times of operation. An employee moved the equipment out of the way of the sink at time of inspection.
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
4-501.112 The kitchen dish machine was fluctuating up and down with the final rinse temperature. The final rinse sanitizing temp must be a minimum of 160°F at all times during operation. Repair, replace, or discontinue use of the dish machine. If you wish to continue use of the dishmachine, provide of receipt of maintenance and repair for the the dishmachine.
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) Bags of chopped lettuce were cold holding at 51°F in a tall reach in refrigerator in the storage area behind the bar in Dal Ward. Food must be maintaned at 41°F or below. The food had been out of temperature for less than 2 hours and was moved to a working refrigerator at 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
3-501.19(B) The facility is using time as a control to monitor foods for food safety. The time logs were the food items were not complete for all of the food items. Some of the food items were missing on the time logs. Additionally, the logs were not correctly denoting the 4 hour window for holding food items. Discussed proper log use and maintenance with staff. The logs were properly updated at time of inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
3-306.11 Several different food items were set out on tables for customers to self serve themselves without proper protection such as sneeze guards. Food must be protected from contamination at all times. Provide buffet style sneeze guards for events to protect the food from contamination. 3-305.14 Food was being prepared and held in a room that was not approved or licensed for food preparation. The storage room behind the bar in the Dal Ward Building was being is not approved for food preparation or holding of any type. Discontinues use of the storage room for food service and preparation. If you wish to build ou a commercial kitchen in that room plans must be submitted to the Department for review and approval. Submit plans on our website bouldercountyfood.org.
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 record from Boulder County Public Health, Sep 3, 2025 · Original Source