Routine
Sep 3, 2025
2 recorded violations
Official wording
3-501.16 Observed cooked chicken held at 104°F inside the hold holding unit. Time/temperature control for food safety shall be maintained at 135°F or above at all times while hot holding. Highly suggest keeping a temperature log to ensure the chicken is being cooked and held at the proper temperature. Cook Chicken to 165°F and hot hold to 135°F or higher,
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 Observed cooked chicken being held at 104°F inside the hot-holding unit. Time/temperature control for food safety shall be maintained at 135°F at all times during hot holding. It is recommended to keep a temperature log to ensure the chicken is being cooked at the proper temperature of 165°F and hot held at 135°F.
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