Routine
Sep 8, 2026
5 recorded violations
Official Wording
3-501.16 Cold Hold - Observed large container with cut greens or salads, at temperature of 56F. Cook stayed and the container with the cut greens last only about two hours. Time/temperature control for food safety shall be maintained at 41F or below at all times during cold holding. Talk to owner about using the time as temperature control for the cut greens and he will start using a timer.
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
3-501.17 Date marking. Observed time/temperature ready to eat foods such as quiche inside the walk-in on cooling unit. Time/temperature control ready to eat foods shall be properly marked and be discarded after 7 days of date marking. Talked to owner about date marking foods.
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
3-501.15 cooling methods. Observe cookies covered inside the walk and cooling unit at temperature of 45F. Calling shall be accomplished in accordance with a time and temperature criteria by using an approved method. Top two owner and they will not be covering the food that is being cooled down until it reaches the temperature of 41F
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
3-602.12 Food Allergens. The facility does not have written notification of major food. Allergens to alert customers of the risk of allergens. Our facilities shall provide renew notifications of major food. Allergens to customer. Provide a handout
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
4-204.117 automatic dispensing of sanitizers of wear washing machine. The dish washing machine is not providing the proper amount of sanitizer required. A wear washing machine shall be equipped to automatically expense detergents and sanitizers. Owner will call for repairs and they will be checking the sanitizing concentration on a daily basis.
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 record from Boulder County Public Health, Sep 8, 2026 · Original Source