Routine
Sep 3, 2025
3 recorded violations
Official wording
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Diced tomato cold holding at 50°F, Pico de Gallo at 46°F, Salsa at 50°F, shredded cheese at 49°F, and lettuce at 51°F in the prep table cooler in front of the house. 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. COS: Food was relocated to a hotel pan with ice and water, since it was determined food had not been out of temperature for more than 4 hours.
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: A sanitizer spray bottle was observed at the 3-compartment sink without a label. 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. COS: 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
4-301.11 Cooling, Heating, and Holding Capacities-Equipment (P) Observation: The prep table cooler unit was not cooling properly. Code Citation: Equipment for cold holding of foods, as well as hot holding, cooling and reheating shall be sufficient in number and capacity to provide required food temperatures. COS: The owner called for service 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 record from Boulder County Public Health, Sep 3, 2025 · Original Source