Routine
Jul 22, 2026
5 recorded violations
Official Wording
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Prep cooler for salad making on the line holding 45*F-51°F including dressing, sliced tomatoes, shredded cheese, sprouts. Prep cooler downstairs holding sliced meats and cheeses at 45*F-48*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.Items moved to separate cooler or iced. Foods over 45*F in upstairs cooler discarded.
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
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Some prepared/ cooked foods in the walk in coolers observed without date labels. Foods that are time/temperature controlled for safety and held for more than 24 hours must be date marked and used within 7 days of preparation. 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
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf). The menu does not indicate ALL items are available to be served undercooked. The food items should be clearly identified or marked. 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
3-502.12 Reduced Oxygen Packaging, Criteria (Pf). Observed reduced oxygen packaged raw meat dated 7/11 thawing in the cooler, that are packaged on site. Other items not date marked. Items vacuum packaged need to have an approved HAACP plan,or be packaged and opened and used within 48 hours. Education provided to owner to discontinue the practice and submit a HAACP plan if the chef wishes to continue.
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
4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing (Pf), No test strips or heat plate available for the dish machines temperature reaching 160*F. Testing devices should be available to monitor if the dish machine is working properly. 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, Jul 22, 2026 · Original Source