Routine
Sep 3, 2025
4 recorded violations
Official wording
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Milk containers left on the counter whie in use had milk at 56*F-60*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 that milk can be kept in an ice bath ot time can be used as a public health control. Milk put back in the cooler at the time of inspection because it had been out for less than 2 hours.
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
7-102.11 Common Name-Working Containers (Pf) Observed a spray bottle of chemical cleaner unlabeled under counter. Label all working containers of toxics for easy identification. Labeled upon request.
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
3-602.11 Food Labels (Pf) Baked food items and quiches individually wrapped on site for sale lack needed labeling. Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the net quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; and (5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the name. Corrected through education
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
3-304.12 In-Use Utensils, Between-Use Storage (C).Observed ice scoop stored in the ice with the handle in the ice. Corrected on site.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Boulder County Public Health, Sep 3, 2025 · Original Source