Routine
Jul 22, 2026
4 recorded violations
Official Wording
6-301.12 Hand Drying Provision (Pf). Hand washing sink lacking paper towels. Hand sinks must be equipped with paper towels. Manager placed paper towels at 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
3-402.12 Records, Creation and Retention. No records proving parasite destruction for salmon used in poke bowls. (A) Except as specified in 3-402.11(B), if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready to eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records of the facility for 90 calendar days beyond the time of service or sale of the fish. (B) If the fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under § 3-402.11 may substitute for the records specified. (C) If raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in ready to eat form, and the fish are raised and fed as specified in Subparagraph 3-402.11(B)(4), a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed as specified in the FDA regulations.
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)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding. Sushi rice at 74*F, brown rice at 70*F. (P),All cooked foods being held for service need to be held at a temperature of 135 degrees or hotter. Sushi rice will undergo PH testing to be able to be held at room temperature and brown rice will be held cold then reheated on the stove.
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
7-102.11 Separation-Storage (P). Observed unlabeled chemical spray bottles in the back. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Corrected on site.
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, Jul 22, 2026 · Original Source