Routine
Sep 3, 2025
4 recorded violations
Official wording
10. 6-301.11, 6-301.12 Hand sinks in back kitchen had no soap and paper towels available. Hand sink shall be fully stocked with soap and paper towel towels at all times. Education provided and person in charged stocked upon request.
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
22. TCS Food, Cold Holding 3-501.16(a)(2) Observed sushi fish in display coolers holding 48-56 F. Person in charge states all fish is prepped morning of opening, units turned on at same time and fish placed in cooler. Fish had been prepped less than one hour prior. Cold held TCS foods shall be maintained at 41°F or less at all times, except during preparation . Fish shall be cooled prior to placing in units. Recommend turning on units earlier to achieve proper holding temperature.
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
Observed food employees wearing watches and bracelets. Food employees must not wear jewelry on hands/wrists with exception of single ring. Removed upon request.
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
Observed knives stored in cracks between cold holding units. This is not a clean surface. Stored in a clean dry location.
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