Routine
Sep 3, 2025
2 recorded violations
Official wording
2-102.11 Demonstration All staff present at time of inspection and manager via a phone call did not know what temperature time control for safety food (TCS) needed to be kept at. As a result of this lack of knowledge, the store has a process where they leave raw cookie dough out without time or temperature control as they were unaware either were required. Additionally, staff did not know what a time controlled for safety (TCS) food was or that raw egg whites were a TCS food. Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The most basic of these requirements is knowing that all animal foods, including raw egg whites, are a TCS food, and that TCS foods must be stored at 41°F and under or 135°F and over. Managers and operators at facility need immediate food safety training.
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
3-501.16(A) Time/Temperature Control for Safety Food, Hot and Cold Holding(P) 3 sheet pans of raw cookie dough were observed next to the ovens holding a temperature of 65°F. The cookie dough is made with raw egg whites that require refrigeration per manufacturer packaging. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (1) At 135°F or above or (2) At 41°F or less Staff stated they did not know how long cookie dough had been store outside of temperature control but that it had been at least 4 hours as the sheet pans were out when they arrived at their shift. Raw cookie dough cannot be stored outside of temperature control for any duration of time let alone 4 hours. Cookie dough discarded by staff at time of inspection. Staff is in need of additional food safety education.
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