Routine
Sep 3, 2025
7 recorded violations
Official wording
7-207.11 Restriction and Storage-Medicines (Pf). Observed personal medications / cream stored on food prep counter. Medications must be stored away from customer food and food prep areas. Education provided and item moved.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
3-501.15(A), Cooling methds. Cooked chicken observed an hour after being cooked on the counter waiting to be cute with temperatures from 90*F-110*F. Cooked foods should be rapidly cooled to 70* in 2 hours or less. Chicken to be cut shortly and put into cooler.
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
3-602.11(B)(5) Food Labels, Name of Major Food Allergens (Pf). No notification on site for customers in regards to inquiries about food allergens. Establishments shall notify consumers by written notification to inquire about information on major food allergens as ingredients. Education provided with inspection to owner.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
3-501.14(A) Cooling (P) Foods. Two large containers of pork green chilli, one large container of red enchilada sauce in walk in cooler from previous day at 50*F-53*F degrees. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. P Items discarded by owner, education provided. Consider using a ice wand and smaller batches for some items cooling in facility that are not in shallow metal pans.
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) Observed wet wiping cloths for counters stored in buckets with no residual sanitizer concentration. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114. Education provided.
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
6301.11, 6301.14, 5-205.11. Handwashing sink next to dishwashing sink without working soap and hot water turned off. Bathroom hand sink needs signage. Hand sinks must be equipped with soap and paper towels, be easily accessible, and have signage indicating employees must wash their hands. Corrected on site.
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
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf). Observed some cooked food items past the 7 day date label in the walk in cooler. However, the items were frozen and thawed, so they were mislabeled, not past the date mark. Corrected on site.
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