Routine
Sep 3, 2025
3 recorded violations
Official wording
5. Procedures for responding to vomiting and diarrheal events No written procedure available upon request 2-501.11 Clean-up of Vomiting and Diarrheal Events …procedures for employees to follow when responding to vomit or diarrheal events... The procedures should address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomit or fecal matter. Inspector provided written procedures via email, 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
10 - Adequate handwashing sinks properly supplied and accessible Observed lemon and lime skins in handwashing sink at front bar area. Employee states they are using as a dump sink as well as a handwashing sink. Observed handwashing sinks at front bar area and restrooms lacking signage. 5-205.11 (B)Using a Handwashing Sink-Operation and Maintenance A handwashing sink may not be used for purposes other than handwashing. 6-301.14 Handwashing Signage A sign or poster that notifies employees to wash their hands shall be provided at all handwashing sinks and shall be clearly visible to employees. Provided stickers for handwashing sinks, education provided, explained a handwashing sink may not be used for dumping or any purposes other than handwashing. Discussed possible solutions for dumping.
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
28 - Toxic substances properly identified, stored & used Observed unlabeled working spray bottle in back storage area with unidentified chemical inside. 7-102.11 Common Name-Working Containers: Working containers used for storing cleaners and sanitizers taken from bulk supplies should be clearly and individually identified with the common name of the material. Provided education to staff member working in back area. Will label working spray bottles accordingly.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Boulder County Public Health, Sep 3, 2025 · Original Source