Routine
Sep 3, 2025
2 recorded violations
Official wording
3-501.16 Cold Hold - observed time/temperature control foods such as cooked rice and noodles at 57F from the previous day. Owner discarded the food Time/temperature control for food safety shall be held at 41F or below at all times during cold holding. Talked to manager and Chef about different ways to ensure time/temperature control foods are kept at 41F or below at all times during cold holding.
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
4-204.117 Dishwasher Dispensing Sanitizer. The dishwasher was out of sanitizer. Dishwasher must always dispense the proper amount of sanitizer. Staff immediately provided sanitizer to the dishwasher.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Boulder County Public Health, Sep 3, 2025 · Original Source