Routine
Aug 14, 2026
5 recorded violations
Official Wording
6-301.11; 6-391.12; The hand sinks in the basement's kitchen doesn't have paper towels nor hand soap. Hand sinks shall provide hand soap and paper towels at all times. Provided hand soap and paper towels
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
3-501.16 Cold holding. The pizza sauce and shredded cheese was sitting at the prep table at 52F. The cheese in the basement was found at 57F inside the cooling unit marked as "for employees use." All time/temperature control for food safety shall be maintained at 41F at all times during cold holding. Talked to person in charge about maintaining time/temperature control for food safety at 41F and below at all times. Pasta and shredded cheese were place in ice bath. Cheese in the basement was moved to a different unit that is holding proper temperature.
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
4-204.117 Automatic dispensing sanitizer- the mechanical dishwasher is not dispensing sanitizer, therefore not sanitizing dishes. A dishwasher machine shall be equipped to automatically dispense detergents and sanitizers. Owner will call for service immediately and will sanitize in the 3 compartment sink until dishwasher is fixed.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial Wording
4-301.11 Cooling equipment. The cooling unit in the basement marked as "for employees use" is not holding proper temperatures. Equipment for c cooling shall be sufficient in number and capacity to provide food temperatures as specified under the regulatotions. Ask person in charge to get maintenance for the cooling unit.
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
3-602.12 Food Allergens. The facility doesn't have a written notification for the major food allergens. Provide written notification customers of serving some of the major food allergens. Provided handout.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boulder County Public Health, Aug 14, 2026 · Original Source