Routine
Sep 3, 2025
3 recorded violations
Official wording
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Cooked al pastor meat hot holding at 131°F, barbacoa at 127°F, and refried beans at 124°F in small hotel pans in the food warming cabinet. Code Citation: All cooked foods being held for service need to be held at a temperature of 135 degrees or hotter Correction: The food had been sitting out for less than 4 hours. The food was reheated to 165°F and placed in a hot holding unit at 135°F at the time of inspection.
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
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Leafy salad greens, shredded cheese, black beans, and marinated shrimp were cold-holding between 43–45°F in the prep table cooler across the fryer. Code Citation: Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41 deg F or less. Correction: The food was relocated to the walk-in cooler. Ice and water were added directly to the hotel's pan containing the marinated shrimp. The manager will call to have the refrigerator serviced.
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 (Pf) Observation: Two sanitizer spray bottle was without a label next to the mop sink. Code Citation: Working containers used for storing cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Correction: 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 record from Boulder County Public Health, Sep 3, 2025 · Original Source