Routine
Sep 3, 2025
3 recorded violations
Official wording
16. Food-contact surfaces; cleaned and sanitized Observed sanitizer in 3 compartment sink and wiping cloth bucket reading at 0 ppm quaternary ammonium. 4-501.114 Manual and Mechanical Warewashing Equipment: all food contact equipment shall be washed-rinsed-sanitized. Maintain adequate sanitizer concentration as indicated by the manufacturer's use/directions included in the labeling. Use test strips to verify adequate sanitizer concentration. Corrected during inspection. Employee emptied and refilled 3 compartment sink and wiping cloth bucket and used test strips to retest, which read 300-400 PPM quaternary ammonium. Education provided.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
21. Time.Temperature Control for Safety Food, Hot Holding Observed potatoes holding at breakfast buffet at 118ºF. 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot Holding. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 135°F or above. Corrected during inspection, person in charge states they were put out less than an hour ago and will be discarded at the end of breakfast which is in 1 hour. Provided manager with information regarding using time as a public health control which requires documentation. Breakfast service is 3 hours at this facility.
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
24. Time as a Public Health Control Procedures & Records Observed facility uses time as a public health control for all hot and cold held items at breakfast buffet. Employee explains all items are discarded in trash at end of breakfast, which is 3-3.5 hours between time removed from refrigerator or heated for service, and the time discarded at end of service. No time stamps or logs and no written procedures available, 3-501.19A(1) If time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or displayed or held for service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request. Corrected during inspection. Inspector provided template to facility to complete and follow. 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