Routine
Sep 3, 2025
3 recorded violations
Official wording
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) Observation: The employee handwashing sink next to the ice machine was observe with a plastic container and ice scoop inside the basin area. Code Citation: HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Correction: 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
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Observation: Raw shell eggs and raw beef are stored above ready-to-eat foods in the walk-in cooler. Code Citation: Raw eggs and raw meat must be stored in a way to prevent cross-contamination of other foods. Correction: Education provided.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Observation: Containers of cooked breaded chicken with no date marking. Code Citation: Foods that are time/temperature controlled for safety and held for more than 24 hours must be date marked and used within 7 days of preparation. Correction: 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 record from Boulder County Public Health, Sep 3, 2025 · Original Source