Routine
Sep 3, 2025
3 recorded violations
Official wording
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) The handwashing sink at the bar was observed with 2 bottles stored in the basin. Person in charge stated bottles were "rinsed" in sink. (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (B) A HANDWASHING SINK may not be used for purposes other than handwashing. Handwashing sinks MUST be designated for handwashing ONLY, which means NO items can be stored in them for any duration of time, including sanitzier buckets, glasses, and utensils. Ice, water, and other beverages cannot be dumped in handwashing sinks and must be dumped in prep sinks, mop sinks, dump sinks or 3 compartment sinks. Staff to do all dumping and cleaning in the 3 compartment sink at the bar and only wash hands in the handwashing sink inthe future. 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
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) The low temp chlorine dish machine was observed to be sanitizing food contact surfaces at at 0ppm chlorine sanitizing solution. A chemical SANITIZER used in a SANITIZING solution for a mechanical operation shall be used in accordance with the EPA-registered label use instructions, which require chlorine to be present at a concentration of 50ppm. Person in charged called contracter to come service the machine immediately. Education provided. Employee observed wiping cutting board and knife used with tcs food with a 0ppm quaternary ammonium solution. A chemical SANITIZER used in a SANITIZING solution for a mechanical or manual operation shall be used in accordance with the EPA-registered label use instructions, which require quaternary ammonium to be present at a concentration of 200ppm-400ppm. When the solution is at 0ppm sanitzing solution, you are contaminating the food contact surface rather than cleaning it. Ensure quaternary ammonium sanitizing solution is at a concentration of 200ppm-400pm before using it on a food contact surface. Cutting board and knife washed, rinsed, and sanitized upon request. Education provided.
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 wording
3-501.14 Cooling (P) 3 hotel pans of mashed potatoes were observed cooling in the walk in cooler holding a temperature of approximately 117°F at 1:50pm and 110°F at 2:20pm. 3 hotel pans of house made queso were observed cooling in the walk in cooler holding a temperature of approximately 120°F at 1:50pm and 110°F at 2:20pm. The cooling rate for the potatoes was approximately 14°F/hr and for the queso approxmiately 20°F/hr. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1)Within 2 hours from 135ºF to 70°F; and (2)Within a total of 6 hours from 135ºF to 41°F or less. In order to meet these requirements, hazardous food needs to cool at a minimum rate of 33ºF/hr to go from 135ºF to 70ºF within 2 hours. Once the food reaches 70ºF, it must then cool at a minimum 8ºF/hr to go from 70ºF to 41ºF within 4 hours. Because all hazardous foods listed above were still in the cooling range, the person in charge did the following to facilitate rapid cooling; - Potatoes were placed in ice baths uncovered and returned to the walk in cooler. -Queso was moved into large ice baths fulling surround the containers. At 2:40pm, the poatoes were observed holding a temperature of approximately 70°F and the queso was observed holding a temperature of approximately 83°F. 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 record from Boulder County Public Health, Sep 3, 2025 · Original Source