Routine
Jul 15, 2026
4 recorded violations
Official Wording
2-301.14(H) When to Wash (P). Observed two cook 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
5-205.11(B) Using a Handwashing Sink-Operation and Maintenance (Pf) Observed liquid / ice dumped into handwashing sink at the bar. A HANDWASHING SINK may not be used for purposes other than handwashing. Discussed designating a specific sink on the 4 compartment bar sink line as the hand sink.
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
3-403.11 Reheating for Hot Holding (P). Mashed potatoes reheated for service were at 110* in the warming unit, and were never brought to 165*F. Cooked foods being re-heated for service need to be rapidly reheated to 165 degrees in 2 hours or less. Education provided and potatoes reheated in the oven.
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
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Cold prep top accross from the stove holding cheese, microgreens and pesto at 50*F-52*F. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. Education provided to either repair prep top or begin to use Time as a Public Health Control for these items, as service is only 4 hours.
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 record from Boulder County Public Health, Jul 15, 2026 · Original Source