Routine
Sep 3, 2025
3 recorded violations
Official wording
3-302.11(A)(1)-(2) Raw Animal Food Separation, Packaging, and Segregation Bags of salad greens stored directly on top of packages of raw meat in coolers. Store raw meats, poultry, fish and eggs below and SEPARATE from all other foods. Salad greens removed, not to be used in service.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
3-501.16(A)(1) Hot holding Macaroni and cheese, burnt ends in steam table 126 deg. F. Upper hot-holding cabinet holding foods at 128 deg. F including eggs, cheese sauce, meats. Maintain 135°F and above hot holding. Items reheated in cabinet, service ending for the day.
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 Soiled towel stored out and used on cutting board; soiled towels on aprons. Wiping cloths shall be used with sanitizer and shall be stored in sanitizer between uses. Sanitizer concentration shall be maintained and solution changed out when soiled. Wiping cloths may be used to wipe surfaces but are not intended to wipe hands or gloves in place of handwashing. Towels removed to soiled bin, 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 record from Boulder County Public Health, Sep 3, 2025 · Original Source