Routine
Sep 3, 2025
3 recorded violations
Official wording
4-602.11 (C) TCS Foods - Cleaning Frequency Milkshake wands washed-rinsed-sanitized once in evening and sanitized only during the day. Wash-rinse-sanitize every 4 hours all in-use utensils and equipment such as milkshake wands used continuously for TCS / potentially hazardous foods (including dairy, waffle batter with dairy ingredients). Education provided.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
3-501.14 Cooling TCS waffle batter that includes dairy cooling in covered container in prep cooler, 62 deg.F after 3.5 hours. Foods prepared with room temperature ingredients shall be cooled within 4 hours from 70°F to 41°F or less. Use approved methods, including - Shallow 2 - 4-inch pans in walk-in cooler or freezer - Ice bath with ice water up to level of food in container, stirring regularly - Ice wand used with ice bath or refrigeration, stirring regularly - Blast chiller or other approved equipment Waffle batter uncovered, in 2-inch deep portion. 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
7-102.11 Common Name - Working Containers Spray bottle of blue chemical has label worn off. Maintain labels on all chemicals. Bottle labeled. 7-201.11 Separation - Storage Cans of paint stored above shelf of single-service items in storage area. Store all chemicals below and separate from food, utensils, and equipment. Remove any chemicals not necessary for operation. Person in charge agrees to remove paint.
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