Routine
Sep 3, 2025
2 recorded violations
Official Wording
2-301.14 Hands are clean and properly washed Observed food employee preparing salad at front food prep table/cold holding, left the food prep area, went to the another room without removing gloves, returned to the food prep area with metal pan and continued prepping salad including touching RTE salad greens without removing gloves, washing hands and redonning clean gloves FOOD EMPLOYEES shall clean their hands immediately before engaging in FOOD preparation and after handling soiled EQUIPMENT or UTENSILS, during FOOD preparation, as often as necessary to remove soil and contamination when changing tasks, before donning gloves to initiate a task that involves working with FOOD. 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
26. Pasteurized food used; prohibited foods not offered Observed menu offering undercooked beef with a consumer advisory. 3-801.11 Raw or Partially Cooked Animal Food May Not Be Served or Offered for Sale in an Establishment Serving a Highly Susceptible Population (P) Education provided via email.
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