Routine
Sep 3, 2025
3 recorded violations
Official wording
Observed handwashing sink in kitchen with glove and plug in sink. Not being used for handwashing. 5-205.11 Using a Handwashing Sink-Operation and Maintenance (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (B) A HANDWASHING SINK may not be used for purposes other than handwashing. Corrected during inspection, items removed from sink and education provided: Handwashing sink in kitchen prep sink should be used for handwashing only, no storage of items in sink. This sink is the most conveniently located for employees when entering kitchen to prep/heat burritos and other RTE foods and should be used.
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 in use utensils/surfaces at burrito heating station cleaned every 6 hours or at change of shift. 4-602.11 Equipment Food-Contact Surfaces and Utensils. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. Corrected during inspection, operater will wash, rinse and sanitize in use utensils and surfaces in contact with TCS foods every 4 hours. Can use a log or chart to monitor frequency.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
37. Food Properly labeled; original container Observed unpackaged, and unlabeled items in front display counter lacking allergen information. 3-602.12(C) Other Forms of Information. The PERMIT HOLDER shall notify CONSUMERS by written notification of the presence of MAJOR FOOD ALLERGENS as an ingredient in unPACKAGED FOOD items that are served or sold to the CONSUMER. The operator will add a statement to display counter stating allergy information available upon request, as well as listing the major allergens present in unpackaged/unlabeled food items. Emailed guidance document to operator.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Boulder County Public Health, Sep 3, 2025 · Original Source