Routine
Sep 3, 2025
2 recorded violations
Official wording
OBSERVATION: (CORRECTED DURING INSPECTION) 3-501.16(A)(2) Time/Temperature Control for Safety Food, Cold Holding Observed Krab salad prepared 45 minutes earlier in cold top holding at 52ºF. Observed cut cucumbers and krab sticks prepared yesterday holding in cold top at between 46-48ºF (A) (2) Except during preparation, cooking, or cooling, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained a 41°F or less. Person in charge removed freshly prepared krab salad and placed in walk in refrigerator to be stored until item reaches 41ºF or lower. Cut cucumbers and remaining 3 krab sticks that were holding in cold top since yesterday were voluntarily discarded. Operator agrees to keep cold top lid closed when not in use and items in cold top will be routinely monitored with a probe thermometer to be sure they are being maintained at 41ºF or below throughout storage. Education provided.
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
35 Approved thawing Methods used Observation: (Corrected during inspection) observed Reduced Oxygen Packaged (ROP) frozen fish, thawing in the walk in refrigerator still sealed in original ROP packaging. Label on ROP package clearly states "Remove from package before thawing". 3-501.13 (E)(1) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment (1) Prior to its thawing under refrigeration. Operator opened ROP packaging and placed it back in the refrigerator to continue thawing. Operator agrees to remove frozen fish from ROP packaging before thawing. Education provided.
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