Routine
Sep 3, 2025
3 recorded violations
Official wording
6-301.12 Hand drying No paper towels at kitchen handwashing sink. Provide paper towels at all handwashing sinks. Towels replaced.
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) Cold holding Display cases holding prepared foods up to 45 deg. F in third shelf down as well as sides. Produce cooler also holding greater than 41 deg.F, initially identified by staff on temperature chart in use. Maintain 41°F and below cold holding. Monitor regularly and add these checks to the temperature chart currently in use to help track issues. Items moved to walk-in cooler.
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
7-207.11 Restriction and Storage-Medicines Rubbing alcohol and supplements stored on shelves above food prep areas and food in kitchen and storage. Medications and chemicals shall be stored below and separate from food, prep areas, utensils and other food contact surfaces. Manager agrees to move items of concern.
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