Routine
Sep 3, 2025
3 recorded violations
Official wording
3-304.14 Wiping Cloths, Use Limitation (C) Observation: Observed wet wiping cloths stored on counters in the kitchen between uses. Code Citation: Cloths in-use for wiping counters and other equipment surfaces must be maintained in adequate sanitizer solution. Correction: Education provided.
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 wording
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Observation: Pico de gallo and cooked shredded beef in the walk-in cooler 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 wording
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Observation: Raw chorizo and sausage stored above ready-to-eat foods in the reach-in cooler front-of-house. Code Citation: Raw meats must be stored in a way to prevent cross-contamination of other foods. Correction: All raw foods were relocated to the bottom shelf. 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 record from Boulder County Public Health, Sep 3, 2025 · Original Source