Routine
Sep 3, 2025
3 recorded violations
Official wording
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) Observation: A box of tomatoes on top of the handwashing sink. Code Citation: HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. COS: The box of tomatoes was removed upon request. 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
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Green salsa, red salsa and pico de gallo cold holding at 45*F in the reach-in cooler. 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. COS: Food was moved to smaller hotel pans for rapid cooling.
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
7-204.11 Sanitizers, Criteria-Chemicals (P) Observation: Observed sanitizer buckets with chlorine concentration above 200 ppm. Code Citation: Chlorine sanitizer solutions shall be 50-200 ppm for sanitizing purposes. COS: 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