Routine
Sep 3, 2025
2 recorded violations
Official wording
4-501.114Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) The dish machine did not reach 160 degrees at the plate when tested with a thermo label ov(two times) All food contact surfaces shall be washed rinsed and sanitized using heat or approved chemicals. Manager will call for repair.
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 wording
4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing (Pf), No test strips available for the dish machine (heat measuring devices for this machine). 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, Sep 3, 2025 · Original Source