Routine
Sep 3, 2025
2 recorded violations
Official Wording
2-301.14 When to wash Hands. Observed employee touching raw meat then placing in cookline. Staff then took off gloves and didn't wash their hands before touching other items and surfaces Employees must wash their hands after touching raw meat and then performing other duties Talked to manager and she will rectify hands washing and enforce proper hand washing when needed.
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
3-501.15 Cooling methods. Observed time/temperature control food items covered inside the refrigerator behind assembly line at temperatures ranging from 51 to 54F. Items such as sliced white cheese, chopped lettuce. Time/temperature control foods shall be left open to allow proper cooling at the appropriate time. Talked to manager and she stated the items had just been prepped and placed in the cooling unit, coveres and were to be used the next day.
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