Routine
Sep 3, 2025
2 recorded violations
Official wording
22. Proper cold holding temperatures Observed prime rib sandwich meat at 64°F, Mozarella cheese at 62°F, Cooked eggs at 56°F, and B'sausage at 66°F in the cold top sandwich prep station. Per food employee the items were placed in the cold top around 7am this morning. 3-501.16 Time/Temperature Control for Safety (TCS) Cold Holding. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained : (2) At 41°F or less. Corrected during inspection. Person in charge (PIC) discarded all TCS items in cold top that were over 41°F . Cold top unit was found to be switched off. PIC turned unit back on and agrees to wait until unit reaches appropriate temperature before returning TCS foods to the cold top and check temperatures with probe thermometer routinely every 4 hours.
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
25. Consumer advisory provided for raw/undercooked food. Observed eggs on menu that can be cooked to order, inclduing soft/undercooked and lacking consumer advisory notice. 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. (A)... if an animal FOOD such as MEATS, POULTRY, seafood, shellfish, or EGGS..is served or sold... undercooked, or without otherwise being processed to eliminate pathogens, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) DISCLOSURE shall include: (1) A description of the animal-derived FOODS (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are may be served raw or undercooked (C) REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: (1) Regarding the safety of these items, written information is available upon request (2) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness; (3) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish,or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions. Person in charge agrees to add advisory to menu.
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