Routine
Apr 2, 2026
2 recorded violations
Official wording
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Ten packages of pesto were observed in bags with minimal ice packs cold holding at 50ºF. Except during preparation, cooking, or cooling, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41ºF or less at all times. Pesto was moved to Styrofoam containers with frozen lasagna to bring the temperature down quickly.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
3-501.19 Time as a Public Health Control Pizzetas that use time as a public health control were observed out without a time stamp label indicating when the food must be discarded. If time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. Operator labeled food at time of inspection, 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, Apr 2, 2026 · Original Source