Routine
Sep 3, 2025
2 recorded violations
Official wording
9. No bare hand contact of ready to eat food or a preapproved procedure properly allowed. Observed food employee in bar area pick up jalepeno and other garnish with bare hands and added to drink to be served to customer. 3-301.11(B) food employees may not contact exposed, ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Person in charge provided education to employee
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
Time as a public health control procedures and records. Observed facility uses electronic tagging and time system and keeps foods for the 4-6 hour allowance under TPHC. Observed chicken holding in cold top at 44.2 F for over 6 hours according to sticker. 3-501.19 Food under TPHC must follow time/temperature rule of 4-6 hours as per facility written policy and be discarded at end of allotted time. 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 record from Boulder County Public Health, Sep 3, 2025 · Original Source