Routine
Sep 3, 2025
2 recorded violations
Official wording
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperature Dish machine final rinse 155 deg. F. at plate surface. Dish machine shall reach 165 deg. F (180 deg. F at manifold) for hot water sanitization. Sanitizer solution will be used to sanitize dishes until dishmachine is repaired and reaching 165 deg.F. 4-501.114(F)(1)-(2) Manual and Mechanical Warewashing Equipment, Chemical Sanitization – Temperature, pH, Concentration and Hardness Sanitizer dispenser producing less than 200 ppm Quaternary Ammonium sanitizer, sanitizer concentrate not pulling through line. No test strips available. Provide 200-400 ppm Quaternary Ammonium sanitizer or per manufacturer instructions. Provide and use test strips to check sanitizer concentration regularly. Stearamine tablets available for use until dispenser repaired.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
3-501.14 Cooling Potato salad cooling in large 12-inch deep container in insufficient ice bath, 95 deg. F in center after 1 hour, cooling at a rate of 10 deg.F per hr. Cooked potatoes in 12-inch deep covered container in walk-in, 71 deg. F. Hot foods shall be cooled: (1) From 135ºF to 70°F within 2 hours; and (2) to 41°F in the next 4 hours or less. Room temperature prepared foods (cut lettuce, tuna salad) shall be cooled from 70°F to 41°F within 4 hours or less. Use approved methods, including • Solid foods: Break down food into shallow 2-inch pans uncovered or loosely covered in walk-in cooler or freezer. • Liquids: (1) Ice bath with ice water up to level of food in container, stirring regularly (2) Ice wand used with ice bath or refrigeration, stirring regularly • Blast chiller or other approved equipment Potato salad broken down into smaller portions and cooled uncovered in walk-in.
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