Routine
Sep 3, 2025
3 recorded violations
Official wording
6-301.12 Hand Drying Provision. The hand sink in the kitchen by the dishwasher machine does not have paper towels. All hand sinks shall provide paper towels at all times to ensure proper employee hand washing. Provided paper towels.
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 Cold holding. Observed ready to eat, time/temperature control foods such as cooked noodles, cooked chicken, sprouts, covered inside the walk-in and the reach-in cooling unit in the back at temperatures ranging from 57F to 61F, All time/temperature control foods shall be maintained at 41F or below at all times during cold holding. Talked to person in charge and he will ask staff to check food temperatures before covering and placing inside cooling units.
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 Timeas a Public Health Control. Observed cooked rice noodles at 112F inside a container on top of a prep table. Owner states they need room temperature noodles for a dish. He is using the time/temperature control method, however he does not have any tracking method to ensure they are properly following the method. If time as Public Health Control is used for refrigerated, really to eat, time/temperature control, written procedure shall be prepared in advanced, maintained in the food establishment and made available to the regulator upon request. Talked to owner and he will start a public health control method.
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