Routine
Sep 3, 2025
3 recorded violations
Official wording
5-205.11 Hand sinks accessible. The hand sink next to the prep cooling unit was obstructed with a bucket inside de hand sink. The hand sink by plating area was obstructed with a large garbage can stored in front of the hand sink. All hand sinks shall be accessible at all times to encourage employees to wash their hands. Person in charge (PIC) remove all obstructions and made hand sinks easily accessible.
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
3-501.17 Date marking. The facility is not properly labeling date marking on ready-to-eat, time/temperature control. Mark all ready-to-eat, time/temperature control foods with month and day. PIC will be properly date mark foods as needed and will let the rest of the staff know about the proper date marking.
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
4-204.117 Sanitizers. The mechanical dish washing machine was out of sanitizer, not disinfecting dishes. The PIC was able to supply disinfectant so the dishwasher is now properly disinfecting.
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