Routine
Sep 3, 2025
4 recorded violations
Official wording
3-501.16(A)(2) Cold holding Ham, rice noodles in upper areas of prep coolers 45-49 degrees F. Maintain 41°F and below cold holding. Items moved to refrigerator interiors or iced.
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
3-501.19(A),(B)(3),(C)(2)(3) Time as a Public Health Control, Written Procedures and Identification Poached eggs, hollandaise sauce stored at room temperature for time control, no time labels. When using time as a control instead of temperature, written procedures and time labels with the time of discard shall be maintained. Times labeled on foods to indicate 4-hour discard time.
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
3-305.14 Food Preparation Wok and grill partially exposed to elements, rain. During preparation, food shall be protected from contamination. Provide covers, tent or other protection for food and utensils.
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
3-304.14 Wiping Cloths Wiping cloths stored out on cutting boards, 0 ppm chlorine in wiping cloth bucket. Wiping cloths shall be used with sanitizer and shall be stored in sanitizer between uses. Sanitizer concentration shall be maintained and solution changed out when soiled. Wiping cloths may be used to wipe surfaces but are not intended to wipe hands or gloves in place of handwashing.
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