Routine
Mar 20, 2026
6 recorded violations
Official wording
8. Hands cleaned and properly washed. 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.
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
25. Consumer advisory provided for raw/undercooked food. Observed menu lacking proper identification of items under the consumer advisory. 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. Identification of the animal-derived foods by asterisking them to a footnote that states that the items are may be served raw or undercooked. Person in charge agrees to add proper identification to menu.
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
35 Approved thawing Methods used. Observed Reduced Oxygen Packaged (ROP) frozen fish, thawing in the walk-in refrigerator still sealed in original ROP packaging. 3-501.13 (E)(1) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment (1) Prior to its thawing under refrigeration. Person in charge corrected by using sissors and opened ROP packaging on thawing fish.
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
39. Contamination prevented during food preparation, storage & display. Observed food handler with single use gloves on, preparing food on cook line, picked up soiled item from floor, then left kitchen, opened walk-in refrigerator with same gloves, picked up unwrapped, ready to eat celery and carrot sticks from walk-in refrigerator with same soiled gloves, returned to kitchen then put the ready to eat celery and carrots on serving plate, with same soiled gloves. 3-307.11Food must be protected from contamination. Person in charge provided education, the contaminated food was discarded. The food handler removed soiled gloves , washed hands and donned new gloves to work with ready to eat food.
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
Wiping Cloths, Use Limitation. observed a number of wet wiping cloths on counters and other surfaces, not stored in sanitizer buckets. 3-304.14 (B) (1) Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution.
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
3-304.15 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. (see #39)
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, Mar 20, 2026 · Original Source