Routine
Sep 3, 2025
2 recorded violations
Official wording
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf); 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P). Cutting boards on the line not properly washed and disinfected with sanitizer every 4 hours during the day. In use surfaces and utensils need to be washed, rinsed, and sanitized every 4 hours while in use. Education provided.
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 wording
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Single serve containers of ranch, etc in the front expediting cooler were observed at 49F*-51*F after one hour out of the walk in cooler.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 back to reach in cooler and discussed using metal pans with direct contact with cooler bottom.
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