Routine
Sep 3, 2025
3 recorded violations
Official wording
8. Hands cleaned and properly washed. Observed food employee making ready-to-eat (RTE) food with single use gloves on, then touching soiled equipment, leaving station, going out of kitchen prep area and returned with same single use gloves on, picked up unwrapped RTE food (chicken nuggets) with same soiled gloves. This same employee was observed using cell phone with single use gloves on, put phone in back pocket them touched RTE cinnabons without washing hands or changing soiled gloves. 2-301.14 When to Wash: immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single use articles and:(A) After touching bare human body parts other than clean hands and clean, exposed portions of arms;(B) After using the toilet room; (C) After caring for or handling service animals; (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products, eating, or drinking; (E) After handling soiled equipment or utensils, (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready to eat food; (H) Before donning gloves to initiate a task that involves working with food; and (I) After engaging in other activities that contaminate the hands. Corrected on site, 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
16. Food contact surfaces; cleaned and sanitized. Observed sanitizer in wiping cloths buckets on cookline, all 0-50 ppm quaternary ammonium with inspectors test strips. 3-compartment sink in kitchen area not dispensing sanitizer, reading 0-50 ppm in sanitizer section of sink. Staff not using chemical test strips that are available to check concentration. 4-501.114(A)-(E),(F)(1)-(2) Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) 4-601.11 (A)Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf). Use test strips and maintain sanitizer levels. All utensils, equipment and food contact surfaces must be washed, rinsed and sanitized. Maintain adequate chemical sanitizer levels.
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
46. Gloves used properly. Gloves, Use Limitation. (A) If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation
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 record from Boulder County Public Health, Sep 3, 2025 · Original Source