Routine
Sep 3, 2025
2 recorded violations
Official wording
2-301.14 When to wash. Observed a cook handling raw chicken while wearing gloves, once done he removed his gloves, discarded them and put in a new pair of gloves to then directly prepare a salad without washing hands in between glove changing. Food employees shall wash their hands immediately after touching raw animal foods and before putting on new gloves. Talked to manager and she will educate employees regarding when hand wash is needed.
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
4-204.117 The mechanical dish washing machine is not reaching the proper temperature to sanitize dishes. The highest temperature is reaching only 160F and not the required 180F. A dish washing machine shall be equipped to provide the proper temperature to sanitize dishes. A repair person was immediately called to repair the dish washing machine.
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