Routine
Aug 4, 2026
3 recorded violations
Official Wording
3-304.14 Wiping Cloths, Use Limitation (C). Wipe cloth for cleaning steam wand is not kept in sanitizer buckets or have any detectable sanitizer on them. All wet wipe cloths need to have detectable sanitizer on them for use on food contact surfaces. Education provided.
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
5-205.11 Using a Hand washing Sink-Operation and Maintenance (Pf). Tray observed on front hand sink - kept there for helping with space. Hand sinks must be maintained so they are accessible for employee use and may not be used for purposes other than hand washing. 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
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Back reach in cooler holding food between 43*F and 50*F. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. Items such as ricotta discarded and owner turned down 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, Aug 4, 2026 · Original Source