Routine
Sep 3, 2025
3 recorded violations
Official wording
3-202.11(A). Receiving Temperature TCS Foods. Milk that was picked up and put into the cooler an hour before was at 48*F. (A) Refrigerated, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be at a temperature of 41*F or below when received. Food in cooler and will cool to 41*F in facility.
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
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Milk/ cream/ non dairy milks in the front in the ice holder were at 44*F-46*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. The unit holding the ice needs a bit more ice so that the milk can be more submerged in the ice and stay cold especially when not in frequent use. 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
4-302.12 Food Temperature Measuring Devices (Pf) 4-203.11. Temperature Measuring Devices, Food-Accuracy (Pf). No working thermometer in the back reach in cooler, and the food temperatures in the cooler look to be 41*F-42*F. Thermometers need to be present and used to monitor the coolers and the food. 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