Routine
Sep 3, 2025
7 recorded violations
Official wording
6-301.12 Hand Drying Provision (Pf) 6-301.14 Handwashing Signage (C.) Observation: Two handwashing sinks were without paper towels, and one handwashing sink was without signage. Code Citation: Hand sinks must be equipped with paper towels and have signage indicating employees must wash their hands. Correction: Restocked paper towels upon request and provided signage. 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)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Cooked steak at 120°F, grilled chicken at 130°F, and queso at 125°F in the box warmer. Code Citation: All cooked foods being held for service need to be held at a temperature of 135 degrees or hotter. Correction: The Box warmer was turned up. Education provided.
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: Shredded cheese cold holding at 50°F, green salsa at 44*F, and habanero salsa at 46°F in the prep 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: 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 wording
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf). Observation: Steak served with no consumer advisory. Code Citation: A consumer advisory shall be provided to the consumer for raw animal products that are sold raw, undercooked, or otherwise not processed to eliminate pathogens. Correction: Provide proper consumer advisory, including disclosure and reminder.
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
3-304.14 Wiping Cloths, Use Limitation (C) Observation: Wet wiping cloths stored on counters in the kitchen between uses. Code Citation: Cloths in-use for wiping counters and other equipment surfaces must be maintained in adequate sanitizer solution. Correction: Education provided.
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.
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2-301.14(H) When to Wash (P). Observed two food service employees changing tasks but not changing gloves or hand washing. Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single use items (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling animals; (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. 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
Chicken at 167*f, shrimp at 145*f
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boulder County Public Health, Sep 3, 2025 · Original Source