Routine
Sep 3, 2025
2 recorded violations
Official wording
2-301.14 When to Wash (P) Observation: Observed employees switch tasks and don gloves without washing hands. Code Citation: Employees are required to follow proper hand washing procedures. 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
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Coleslaw and chicken salad were cold-holding at 45°F. Tuna, sprouts, tomato, mozzarella, goat cheese, tofu, cooked chicken, chicken nuggets, salmon, raw chicken, and cooked pork were cold-holding between 47-52 °F in the prep cooler in the back of house. 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: Coleslaw and chicken salad were moved to the walk-in cooler for rapid cooling. Tuna, sprouts, tomato, mozzarella, goat cheese, tofu, cooked chicken, chicken nuggets, salmon, raw chicken, and cooked pork were discarded after it was determined they had been out of temperature control for more than four hours.
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