Routine
Sep 3, 2025
2 recorded violations
Official wording
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) The quaternary ammonia residual at the dish sink tested at 50 ppm or less. All food contact surfaces shall be washed rinsed and sanitized using heat or approved chemicals. The correct amount of quat for the sink is between 200-400 ppm. Sanitizer bag was empty and will be replaced.
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 wording
3-304.14 Wiping Cloths, Use Limitation (C). Wipe cloth for cleaning steam wand did not have any detectable sanitizer on them. All wet wipe cloths need to have detectable sanitizer on them for use on food contact surfaces. 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.
More about cleaning or sanitizing problemsOfficial record from Boulder County Public Health, Sep 3, 2025 · Original Source