Routine
Aug 14, 2026
3 recorded violations
Official Wording
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) Observation: A bucket of ice was inside the basin of the employee handwashing sink in front of the house. Code Citation: HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. 6-301.11 Handwashing Cleanser, Availability (Pf) 6-301.12 Hand Drying Provision (Pf) Observation: The Handwashing sink in front of house was without soap and paper towels. Code Citation: Hand sinks must be equipped with soap and paper towels, and have signage indicating employees must wash their hands. Correction: Restocked soap, paper towels and removed bucket upon request. 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
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Observation: Raw beef was stored next eady-to-eat foods in the prep table cooler. Code Citation: Raw meats must be stored in way to prevent cross contamination of other foods. Correction: Education provided.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial Wording
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Raw shell egg on prep table, cold-holding at 75°F. Code Citation: EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 7°C (45°F) or less. P Correction: Eggs were relocated to a hotel pan with ice and water.
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, Aug 14, 2026 · Original Source