Routine
Sep 3, 2025
2 recorded violations
Official wording
Two kitchen employees were observed putting on food handling gloves without washing their hands first. Employees are required to wash their hands before putting on gloves.
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
The cold top refrigerator on the end of the food preparation line was cold holding TCS foods between 45*F-50*F. TCS foods must be maintained at 41*F or below. Foods that had been in the refrigerator for less than 4 hours were moved to the walk in cooler. Foods that had been in the refrigerator for more than 4 hours were disposed of. The following foods were disposed of; house cream cheese blend (8 oz), cooked carrots (8 oz).
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