Routine
Sep 3, 2025
2 recorded violations
Official wording
22. Time/Temperature Control for Safety Food, Cold Holding. Observed Deli Meat and cheese in the reach in refrigerator at the sandwich prep station holding at 44-46°F. These items were placed in this reach in refrigerator from larger walk-in cooler that is at 37 °F this morning. No evidence of food temperature monitoring at this unit. 3-501.16(A)(2) Except during preparation, cooking, or cooling, time/temperature control for safety foods shall be maintained a 41°F or less. Person in charge removed deli meat and cheese and place back in walk in refrigerator for rapid cool down. Person in charge will monitor this unit by using probe thermometer and temperature log routinely until determined if the unit is holding temperatures properly.
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
16 - Food contact surfaces; cleaned & sanitized. Observed solution in sanitizer bucket with wiping cloths, used to wipe down surfaces in food prep areas in the sandwich prep area upstairs and under the microwave in the cafe downstairs, reading at 0 PPM quaternary ammonium. 4-501.114 & 4-501.116 All food contact surfaces shall be washed-rinsed-sanitized. Maintain adequate sanitizer, use according to manufacturer instructions and use test strips to check sanitizer concentration. Person in charge refilled sanitizer buckets and rechecked the concentration which was at 200-400 PPM quaternary ammonium. Test strips should be available to staff at all times and used routinely to assure sanitation of food contact surfaces is occurring.
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