Routine
Sep 3, 2025
2 recorded violations
Official wording
08. Hands clean & properly washed. Observed employee in dishpit area, after handling soiled dishes, put away clean dishes without washing hands when changing tasks from soiled dishes to clean dishes. Observed employee leave cook line, go to the back walk-in refrigerator, gather food items from walk-in refrigerator, then return to front cook line and immediately began preparing food without washing hands first. Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single use items and the following; (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling animals; (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat; (H) Before donning gloves to initiate a task that involves working with food; and (I) After engaging in other activities that contaminate the hands. 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
16. Food contact surfaces; cleaned and sanitized. Observed employee rinse soiled tongs in 3 compartment sink with hands, skipping washing and sanitizing steps and return tongs to in use utensils. 4-603.14 Wet Cleaning. (A) Equipment food-contact surfaces an utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers; acid, alkaline, or abrasive cleaners; hot water; brushes; scouring pads; high-pressure sprays; or ultrasonic devices 4-702.11 Before Use After Cleaning. Utensils and food contact surfaces shall be sanitized before use after cleaning. 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 record from Boulder County Public Health, Sep 3, 2025 · Original Source