Routine
Sep 3, 2025
4 recorded violations
Official wording
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) On the cook line raw chicken and hamburger is stored adjacent to strawberries, pinapple, and lettuce for salads. Food shall be protected from cross contamination by separating types of raw animal foods from potentially contaminating raw fruits and vegetables for service that will not be cooked. 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
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Yogurt stored on ice on the line at 59*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. Education provided to decrease yogurt volume in container and increase ice. Yogurt placed back into cooler.
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
3-302.15 Washing Fruits and Vegetables (Pf), Observed honeydew being prepared without any washing. Raw fruits must be washed before serving. Education provided.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
3-304.12 In-Use Utensils, Between-Use Storage (C). Observed in use utensils on the line and in the back stored directly in a sanitizer bucket. In use utensils may not be stored in chemical sanitizer between use. Corrected through education.
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 record from Boulder County Public Health, Sep 3, 2025 · Original Source