Routine
Sep 3, 2025
5 recorded violations
Official wording
8. Hands cleaned and properly washed. A food employee was observed touching soiled equipment, then putting away clean dishes. A food employee was observed leaving food prep area with single use gloves, returning to food prep area, touching soiled equipment, then assumed food prep duties without washing hands or changing gloves. Corrected on site, person in charge told food employees they must wash their hands after handling soiled utensils or equipment or changing tasks and before donning gloves to initiate a task that involves working with food. 2-301.14 When to Wash: immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single use articles and: (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 service animals; (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products, 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
10. Adequate handwashing sinks properly supplied and accessible. Hand washing sink in dishwashing area lacking hand soap. 6-301.11 Handwashing Cleanser, Availability. Each handwashing sink must be provided with a supply of hand cleaning liquid, powder, or bar soap. Person in charge corrected by restocking hand soap.
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
20. Proper cooling time and temperatures. Mixed vegetable sauté that had been cooling in walk-in refrigerator more than 1 hour was 68ºF Cooling rate measured at 7.5 ºF per hour. Person in charge removed container and placed in ice bath for rapid cool down. 3-501.14 Cooling. (A) Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from 135ºF to 70°F and (2) Within a total of 6 hours from 135ºF to 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
33. Proper cooling methods used; adequate equipment for temperature control. Observed vegetable saute that was cooked in house, and being cooled in walk-in refrigerator in deep plastic container, not meeting cooling parameters. Recommended using shallow pan to cool more rapidly, or any of the cooling methods listed to achieve cooling criteria. Also recommend temperature monitoring with probe thermometer. 3-501.15 Cooling Methods. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the followingmethods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in the equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination ... during the cooling period to facilitate heat transfer from the surface of the food.
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
55. Physical facilities installed, maintained and clean. Observed back door seal at floor level broken leaving an opening large enough for pests to enter. 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed. Discussed repairing seal to prevent entry of rodents or other pests. No signs of pests, facility uses an integrated pest management system. This is a core item, back door to be sealed to prevent entry of pests within 90 days. Please inform inspector via email when correction has been made.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Boulder County Public Health, Sep 3, 2025 · Original Source