Routine
Sep 3, 2025
2 recorded violations
Official wording
3-501.16 Observed cooked chicken held at 104°F inside the hold holding unit. Time/temperature control for food safety shall be maintained at 135°F or above at all times while hot holding. Highly suggest keeping a temperature log to ensure the chicken is being cooked and held at the proper temperature. Cook Chicken to 165°F and hot hold to 135°F or higher,
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
7-204.11 The chemical tower is disposing of too much sanitizing solution, making the sanitizing mix higher than required. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces, shall meet the requirements. Talked to the kitchen manager and advised to get the sanitizing tower checked and fixed. In the meantime, you should add water to the solution to meet the required sanitizing concentration.
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