Routine
Sep 3, 2025
5 recorded violations
Official wording
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) Observation: The employee handwashing sink in the bakery area was blocked by a trash can. Code Citation: HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Correction: 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
3-304.15(A) Gloves, Use Limitation(P) Observation: Gloved hands were wiped on the apron when an interruption occurred during food preparation. Code Citation: If used, SINGLE-USE gloves shall be used for only one task, such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P Correction: 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
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) Observation: The dishmachine had less than 50ppm chlorine in the final sanitizing rinse. Code Citation: Maintain a chlorine concentration of 50-200 ppm in the sanitizing rinse. Correction: Person in charge called for service, education provided.
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 wording
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Sausage and eggs in the hot well were holding at 120°F. Code Citation: All cooked foods being held for service need to be held at a temperature of 135 degrees and above. Correction: The facility uses time as a control, in addition to temperature.
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
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Leafy salad greens were cold-holding at 44–45°F in the two?door cooler. Code Citation: Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41 deg F or less. Correction: The food was relocated to another 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 record from Boulder County Public Health, Sep 3, 2025 · Original Source