Routine
Aug 12, 2026
6 recorded violations
Official Wording
Bhc kale salad
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
9. No bare hand contact with ready-to-eat food. Observed food employee preparing raw ready to eat kale salad with bare hands. 3-301.11(B) Preventing Contamination from Hands, Ready-To-Eat foods. Food employees may not contact exposed, ready to eat food with their bare hands and must use suitable utensils such as single-use gloves, deli paper spatulas, tongs, or dispensing equipment.
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
15. Food separated and protected. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation. Food must be protected from cross contamination by separating raw animal food during storage, preparation, holding, and display from raw RTE foods such as fruits and vegetables, and cooked RTE foods, and fruits and vegetables before they are washed. Observed raw shell eggs in reach in refrigerator stored above ready to eat (RTE) produce.
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
28. Toxic substances identified, stored and used 7-207.11 Restriction and Storage-Medicines. Observed liquid medications stored in kitchen drawer with clean utensils. Medications must be stored away from clean utensils, and food prep areas. Relocated to cabinet where first aid supplies are stored.
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 Wording
41. Wiping cloths; properly used and stored Wiping Cloths, Use Limitation. 3-304.14 (B) (1) Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration appropriate for chemical being used.
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 Wording
48.Warewashing facilities: installed, maintained, & used; test strips. Maintain adequate sanitizer, use according to manufacturer instructions and use test strips to check sanitizer concentration. Strips should be available to staff for routine monitoring of sanitizer concentration.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Boulder County Public Health, Aug 12, 2026 · Original Source