Routine
Jul 22, 2026
7 recorded violations
Official Wording
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) Observation: Employee handwashing sink in kitchen area was blocked by a trash can. Code Citation: HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. 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
3-304.15(A) Gloves, Use Limitation(P) Observation: Gloved hands were wiped on the apron when an interruption occurred during food preparation. Code Citation: 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. P 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
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Pouched eggs stored in an ice-filled hotel pan on the counter were cold?holding at 56°F. Additionally, onions, mushrooms, ham, turkey, leafy salad greens, and shredded cheese in the prep table cooler were cold?holding between 46–51°F. 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: In the meantime, staff will continue using hotel pans with ice and water to keep food properly cooled.
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
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Observation: Three containers of cooked onions in the walk?in cooler were found to have exceeded the 7-day limit. 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: Onions were discarded. 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
4-301.11 Cooling, Heating, and Holding Capacities – Equipment Observation: The two prep table coolers in the kitchen are not adequately maintaining TCS foods at or below 41°F. The ambient temperatures of the units were measured between 52-62°F. Code Citation: Equipment of sufficient number and size must be provided to meet the cooling, heating, and holding needs for potentially hazardous foods. Correction: the manager will call to arrange for the equipment to be serviced.
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
3-304.14 Wiping Cloths, Use Limitation (C) Observation: Observed wet wiping cloths stored on counters in the coffee bar 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
3-304.12 In-Use Utensils, Between-Use Storage (C) Observation: Several hotel pans with utensils submerged in the kitchen and coffee bar. Code Citation: Store in-use utensils on clean dry surface, in hot water maintained 135 deg., in running dipperwell, in the food with the handle out of food. Correction: Education provided.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Boulder County Public Health, Jul 22, 2026 · Original Source