Routine
Sep 3, 2025
3 recorded violations
Official wording
22. Time/Temperature Control for Safety (TCS) Food, Cold Holding At miso soup prep station cold top, observed house prepared toppings of tofu and seaweed cold holding at 46ºF, and grated daikon radish holding at 46.8ºF. At the bottom reach in portion of the same unit, observed container of tofu and seaweed holding at 46.8ºF with a date mark of Feb. 2nd. 3-501.16(A)(2) Except during preparation, cooking, or cooling, TCS foods shall be maintained a 41°F or less. All items discussed were voluntarily discarded and unit will not be used for cold holding until unit is serviced and cold holding temperatures verified. At sushi bar, sushi countertop reach in unit, observed raw salmon, stacked on top of another row of salmon, holding at 44.2°F . Do not stack items in reach in until unit has been serviced and temperatures verified. This item was placed in the unit less then 1 hour prior and was relocated to refrigerator for rapid cool down to 41°F .
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
23. Proper date marking and disposition. Observed cut brussels sprouts with a datemark of 1/20 in the walkin cooler. 3-501.17 Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking.(A) refrigerated, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41ºF or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Brussels sprouts voluntarily discarded. Employee will monitor datemarking more closely to prevent items from getting pushed to back of unit and not used within 7 days.
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
Recommend using probe thermometer to test temperatures of cold holding units instead of relying on dial thermomether in unit.
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