Re-Inspection
Sep 3, 2025
5 recorded violations
Official wording
08. Hands clean & properly washed. Observed employee washing soiled dishes with gloved hands, left the dishpit area, put away clean dishes with soiled gloves, then transitioned to kitchen area and began to assist with food preparation and service without removing soiled gloves, washing hands or putting on clean gloves. Kitchen manager noticed and asked employee to remove gloves, wash hands and place new gloves on. 2 301.14: Food employees must wash their hands after handling raw food, soiled utensils or equipment or changing tasks and before putting on gloves. Education provided by kitchen manager to dishwasher in Spanish.
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
Reminder that food prep table where raw meat is prepared must be washed, rinsed and sanitized after use.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
18 - Proper cooking time & temperatures . Observed partially cooked chicken stored in walk-in cooler. Person in charge stated that chicken is partially cooked then cooled in walk-in; later they are fully cooked. No written procedures available, chicken is not marked to indicate they were not fully cooked and regulatory agency has not approved process. 3-401.14 Non-Continuous Cooking of Raw Animal Foods. Raw animal foods that are cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that: (1) Have obtained prior approval from the regulatory authority; (2) Are maintained in the food establishment and are available to the regulatory agency upon request; (3) Describe how they are to be monitored and documented and the corrective actions to be taken if the requirements are not met; (4) Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked; and (5) Describe how the foods, after initial heating but prior to cooking are to be separated from ready-to-eat foods. Written procedures must be provided to department immediately and before continuing this practice. Templates and resources was emailed to facility to assist with compliance.
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
23. Proper date marking and disposition. Observed cooked chopped chicken in the walk in refrigerator with no date mark. 3-501.17 Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking.(A) refrigerated, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41ºF or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Corrected during inspection, person in charge voluntarily discarded item.
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
41. Wiping cloths, properly used and stored. Observed wet wiping clothes on food prep counters not held in sanitizer. Wiping Cloths, Use Limitation. 3-304.14 (B) (1) Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration appropriate for chemical being used. .
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 record from Boulder County Public Health, Sep 3, 2025 · Original Source