Routine
Sep 3, 2025
4 recorded violations
Official wording
-205.11 Using a Handwashing Sink Utensils sometimes rinsed in the handwashing sink behind the cash register before going to the dish pit per staff. A HANDWASHING SINK may not be used for purposes other than handwashing, including dumping ice, rinsing utensils, or storing utensils. Utensils to be sent straight to the dish pit unrinsed in the future, 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 wording
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Ready to eat cooked potatoes were observed being held outside of the display case at 60°F. Except during preparation, cooking, or cooling, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 135ºF and above or 41ºF and below. As a TCS food, cooked potatoes cannot be held outside of active temperature control. Potatoes moved to display cooler, education provided.
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
3-501.13 Thawing Frozen vacuum packaged tuna with a manufacturer's label indicating that it must be removed from vacuum package prior to thawing was being thawed under refrigeration in it's vacuum package per staff. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. ROP fish to be removed from vacuum package before thawing in the future, education provided.
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
4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles Strainers observed being stored on the inside of the splash guard of the handwashing sink in the first floor kitchen. Clean utensils and cookware shall be stored where they are not exposed to splash, dust, or other contamination. Strainers moved outside of the splash zone of the handwashing sink by staff, 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