Routine
Sep 3, 2025
3 recorded violations
Official Wording
2-103.11 Employee knowledge- the employees were not aware of proper reheating temperatures or the proper use of hand sinks. All employees shall have the basic food safety practices knowledge. Provide a basic food safety class to all kitchen employees.
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
5-205.11 Hansink Accessible - The hand sink by the mechanical dishwasher machine had a hose connected to fill out water into a container to wash potatoes and was not accessible for hand washing, All hand sinks shall be used for hand washing only and should be easily accessible at all times. Talked to Person In Charge (PIC) about using a different sink to get water to wash potatoes.
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
3-403.11 Reheating for hot holding unit - observed chili at 124F inside the hot holding unit by the stove. PIC stated the chili was reheated then placed in hot holding unit. Reheated food for hot holding must be reheated to 165F to then be held at 135F. Talked to PIC about always reheating food to 165F then be held at 135F to eliminate the possibility of bacteria.
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