Routine
Sep 3, 2025
3 recorded violations
Official wording
2-301.14 When to Wash (P) Observation: Employees were observed switching tasks from handling raw meat to handling tortillas without changing gloves or washing hands between tasks. Code Citation: Employees are required to follow proper hand washing procedures. 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 stored next to ready-to-eat foods in the prep reach-in cooler. Code Citation: Raw eggs 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
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Red salsa at 70°F on the counter. Code Citation: Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41 deg F or less. Correction: Red salsa was relocated to the walk-in cooler at the commissary for rapid cooling. It was determined that it was out for less than 4 hours.
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