Routine
Sep 3, 2025
6 recorded violations
Official wording
1. Person in charge present, demonstrates knowledge and performs duties. 2-103.11 Person-In-Charge-Duties. The person-in-charge was not routinely monitoring employee handwashing, sanitation, or temperatures of TCS foods, leading to violations.
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
08. Hands clean & properly washed. Observed employee left the dishpit area, after handling soiled equipment, then transitioned to kitchen area and put on gloves and began food preparation without washing hands . Employee must wash hands before putting on clean gloves. 2-301.14 When to Wash 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 and the following; (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.
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
16 - Food contact surfaces; cleaned & sanitized. Observed solution in sanitizer working spray bottles, used to wipe down surfaces in food prep area, reading at 0 PPM quaternary ammonium. Test strips available but not being used. 4-501.114 & 4-501.116 All food contact surfaces shall be washed-rinsed-sanitized. Maintain adequate sanitizer, use according to manufacturer instructions and use test strips to check sanitizer concentration. Test strips should be available to staff at all times and used routinely.
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 wording
22. Time/Temperature Control for Safety (TCS) Food, Cold Holding. Refrigerated dumplings stored in the reach-in display cooler holding at 46.6ºF. Cut cucumbers in cold top food prep area holding at 44.8 °F . 3-501.16(A)(2) Except during preparation, cooking, or cooling, TCS foods shall be maintained a 41°F or less. Dumplings placed in reach in display cooler less than 2 hours prior and were removed and placed in walk in cooler for rapid cool down to 41°F or less before being placed back in display coolers. Display coolers without doors or covers and cold tops should not be used to cool food after preparation. Food should be prepared then placed in walk in cooler to reach 41°F or less before being placed in display coolers and cold tops. Items in cold top food preparation area should not be stacked above fill line and lids should be in place when not in use to maintain temperatures of 41°F or less.
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
36. Thermometer provided and accurate. 4-203.11 Temperature Measuring Devices, Food-Accuracy . Food employees not using any temperature monitoring of food prepared and stored. No thermometer available for measuring internal food temperatures. Corrected by education and demonstration, type of device that should be used, method for checking internal food temperatures, accuracy through calibration.
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
48. Warewashing facilities, installed, maintained and used; test strips. Observed 3-compartment sink not dispensing sanitizer. Test strips available not not being used to test sanitizer concentration. Education provided, person in charge of maintaining warewashing contacted service provider to service sanitizer chemical towers to assure dispensing sanitizer to warewashing facilities.
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 record from Boulder County Public Health, Sep 3, 2025 · Original Source