Re-Inspection
Sep 3, 2025
3 recorded violations
Official wording
3-402.12 Records, Creation and Retention. Observed large tray of fish freezing on site without date labels. Also no log/ record available for record keeping. A) Except as specified in 3-402.11(B), if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in READY-TO-EAT form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records of the facilityfor 90 calendar days beyond the time of service or sale of the fish. 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
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P). The chlorine residual at the dish machine was tested at zero ppm. All food contact surfaces shall be washed, rinsed, and sanitized using heat or approved chemicals (chlorine for this facility). Corrected on site.
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
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Cooler holding vegetables on the end was holding items such as seaweed salad at 51*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. Cut vegeatbles and salad need to be discarded and cooler not used to hold TCS foods until repaired.
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