Routine
Aug 6, 2026
3 recorded violations
Official Wording
5-205.11 Hand Sink Accessibility. The hand sink at the end of the cooking line was completely obstructed with large items. A hand washing sink shall be maintained so that it is easily accessible at all times for employees. All the items were removed during inspection.
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 Cold Holding. Observed time/temperature control foods in different cooling areas like raw marinated shrimp and cooked potatoes between 52F to 67F Time/temperature control foods for food safety shall be maintained at 41F or below at all times during cold holding. Talked and educated staff about cooling foods before placing them in the cold hold units.
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 Wording
3-501.!6 3-501.16 Cold Holding. Observed time/temperature control foods in different cooling areas like raw marinated shrimp and cooked potatoes between 52F to 67F Time/temperature control foods for food safety shall be maintained at 41F or below at all times during cold holding. Talked and educated staff about cooling foods before placing them in the cold hold units.
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 6, 2026 · Original Source