Routine
Aug 6, 2026
5 recorded violations
Official Wording
2-401.11 Eating, Drinking, or Using Tobacco (C) Multiple employee beverages and food on and above the counters and prep surfaces with unapproved lid. Employee beverages need to have an approved lid and be stored below work surfaces. Corrected on site and 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
2-301.14(H) When to Wash (P). Observed food employees changing tasks to put on gloves with no hand washing. Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single use items. (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 animals; (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, 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. 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
7-102.11 Common Name-Working Containers (Pf) Observed spray bottles of chemical unlabeled under counter near dishpit. Label all working containers of toxics for easy identification. Labeled upon request.
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
6-501.111 Controlling Pests (C). Many flies in the food prep and bar area, on food and food contact surfaces. Flies and other pests should be controlled. Discussed options for a magnetic screen at the bar window to stop the flies from entering facility.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial Wording
3-304.12 In-Use Utensils, Between-Use Storage (C). Observed in use utensils on the line stored directly in a sanitizer bucket. In use utensils may not be stored in chemical sanitizer. Corrected through education. 3-304.12 In-Use Utensils, Between-Use Storage (C). Observed utensils for cooking on the line in water at 85*F on the counter. In use utensils may not be stored in water unless it is 135 degrees F. Corrected through education.
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 record from Boulder County Public Health, Aug 6, 2026 · Original Source