BOULDER CORK THE

Order for delivery

Inspection history

1. Jul 15, 2026

   ✓
   4 violations

   • 3-403.11 Reheating for Hot Holding (P). Mashed potatoes reheated for service were at 110* in the warming unit, and were never brought to 165*F. Cooked foods being re-heated for service need to be rapidly reheated to 165 degrees in 2 hours or less. Education provided and potatoes reheated in the oven.
   • 5-205.11(B) Using a Handwashing Sink-Operation and Maintenance (Pf) Observed liquid / ice dumped into handwashing sink at the bar. A HANDWASHING SINK may not be used for purposes other than handwashing. Discussed designating a specific sink on the 4 compartment bar sink line as the hand sink.
   • 2-301.14(H) When to Wash (P). Observed two cook changing tasks to put on gloves with no hand washing. Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single use items. (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling animals; (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Education provided.
   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Cold prep top accross from the stove holding cheese, microgreens and pesto at 50*F-52*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. Education provided to either repair prep top or begin to use Time as a Public Health Control for these items, as service is only 4 hours.