Routine
Sep 3, 2025
2 recorded violations
Official wording
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P), Observed hot hold taquitos at 125*F, hot hold hamburgers at 118*F. All cooked foods being held for service need to be held at a temperature of 135 degrees or hotter. Education provided to owner.
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
3-501.19 Time as a Public Health Control. Case with cooked chicken sandwiches and hamburgers was at 118*F, but facility uses TPHC and discards items after 2 hours. At the time of inspection this establishment was not following its own written procedures for using TPHC. In order to use time as a temperature control written procedures need to be on site and available for the Department to review. Additionally, the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Also, the food shall be cooked and served, served at any temperature if ready to eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control. Food discarded by owner.
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