Routine
Aug 12, 2026
2 recorded violations
Official Wording
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Individually packagaed meat in the walk in cooler at 44*F-45*F. Items in the top of the prep cooler at 44*F-46*F. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. 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 Wording
3-502.12 Reduced Oxygen Packaging, Criteria (Pf). Observed reduced oxygen packagedfoodt dated 9/9 thawing in the cooler, and other ROP meat in the freezer, that are packaged on site. Items vacuum packaged need to have an approved HAACP plan,or be packaged and opened and used within 48 hours. Items thawing in cooler can be dated when removed from freezing and then opened. Education provided to owner.
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, Aug 12, 2026 · Original Source