Routine
Jul 27, 2026
4 recorded violations
Official Wording
15. Food separated and protected. -302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation. Food must be protected from cross contamination by separating raw animal food during storage, preparation, holding, and display from raw RTE (ready-to-eat)foods such as fruits and vegetables, and cooked RTE foods, and fruits and vegetables before they are washed. Observed raw shell eggs in walk-in refrigerator stored above ready to eat (RTE) foods such as RTE green onions and other RTE foods. Raw shell eggs relocated.
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
16. Food Contact Surfaces; cleaned and sanitized. 4-703.11(B) Hot Water and Chemical. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in (B) Hot water mechanical operations by being cycled through equipment and achieving a utensil surface temperature of 160ºF as measured by an irreversible registering temperature indicator. Observed maximum temperature on irreversible registering temperature indicator between 150-155ºF after running machine 4 times. Person in charge will call for dish machine to be services and use sanitizing section of 3- compartment sink for sanitizer step in the meantime. Quaternary ammoium in that compartment reading at 200PPM.
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
23. Proper date marking and disposition. 3-501.17 Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking. (A) ... refrigerated, ready-to-eat, time/temperature control for safety food, prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41ºF or less. for a maximum of 7 days. The day of preparation shall be counted as Day 1. Observed house made salad mix of cut veggies with dressing in plastic bags lacking datemarking. Observed house made ranch dressing with date mark of 7/8.
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
28 - Toxic substances properly identified, stored & used, 7-201.11(B) Separation-Storage. (B) Locate poisonous or toxic materials in an area that is not above food, equipment, utensils, linens and single-service or single-use articles. Observed multiple chemicals stored on shelf above 3-compartment sink where clean dishes were drying or had been dried.
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 27, 2026 · Original Source