Routine
Sep 3, 2025
5 recorded violations
Official wording
OBSERVATION: (Correct By 8/22/25) (CORRECTED DURING INSPECTION) 5-202.12 Handwashing Sinks, Installation - Minimum Temperature Handwashing sink next to service line only reaches 70 deg.F after running for several minutes. Maintain 85 degrees F minimum temperature at handwashing sinks. Person in charge ran the water for 5 minutes and received hot water. Consider check valves or other means of obtaining consistently warm water.
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
OBSERVATION: (Correct By 8/22/25) (CORRECTED DURING INSPECTION) 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding Foods in upper area of prep cooler 46 degrees F including deli meat, cheeses, sliced tomatoes, sauces. Maintain 41 deg. F and below cold-holding. Items discarded. Unit interior holding 41 deg.F, only foods in the cold top were greater than 41 F.
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
OBSERVATION: (Correct By 8/22/25) (CORRECTED DURING INSPECTION) 7-102.11 Common Name-Working Containers No label on spray bottle of blue chemical. Label all chemicals. Bottle labeled by person in charge. 7-201.11 Separation-Storage Spray bottles of chemicals hanging above dishwashing sink compartment. Lighter fluid on shelf above food in dry storage. Store all chemicals in designated area, below and separate from all food, utensils, etc. Chemicals moved to chemical storage area.
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
OBSERVATION: (Correct By 8/22/25) 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing Single use articles including coffee filters stored beneath exposed wastewater line in cabinet at beverage station. Store single use and single service articles in a manner to prevent contamination. Do not store any food, utensils etc. beneath exposed waste lines.
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 wording
OBSERVATION: (Correct By 9/22/25) 4-501.12 Cutting Surfaces Cutting boards on prep cooler and prep table have deep cuts, not able to be effectively cleaned. Maintain cutting boards in good repair.
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