Routine
Sep 3, 2025
3 recorded violations
Official Wording
2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf). No procedures on site for educating staff how to clean-up of vomiting and diarrheal events. A clean-up of vomiting and Diarrheal Events is necessary to have on site. Education provided with inspection.
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
6-301.11 Handwashing Cleanser, Availability (Pf) 6-301.12 Hand Drying Provision (Pf), 6-301.14 Handwashing Signage (C), 5-205.11(A) Using a Handwashing Sink-Operation and Maintenance (Pf). Handwashing sink unable to be used as it is used for storage and blocked and without soap, paper towels, and signage. Hand sinks must be equipped with soap and paper towels, be easily accessible, and have signage indicating employees must wash their hands. Manager will address issue.
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(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding( P). Taquito on the hot roller had internal temperature of 135*F. All cooked foods being held for service need to be held at a temperature of 135 degrees or hotter. Education provided to employee to increase 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 record from Boulder County Public Health, Sep 3, 2025 · Original Source