Routine
Nov 10, 2025
5 recorded violations
Official wording
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding. Cooked burritos were in the small oven warmer in the kitchen at 98*F. Burritos are prepared in the morning on site then held warm for service during the day. ,All cooked foods being held for service need to be held at a temperature of 135 degrees or hotter. Education provided to employee.
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). Milks in the ice service well in the front had an internal temperature of 45*F-49*F. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. Educated employees to keep more ice in the ice well - it was mostly melted off.
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 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) All prepared/ cooked foods in the to-go reach in cooler observed without date labels - the products have a "sell by" date but no date for 7 day date marking which is required. Foods that are time/temperature controlled for safety and held for more than 24 hours must be date marked and used within 7 days of preparation.Facility can have a "sell by" and "date prepared" date marking. Education provided to owner with 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
3-602.11(B)(5) Food Labels, Name of Major Food Allergens (Pf). No notification on site for customers in regards to inquiries about food allergens. Establishments shall notify consumers by written notification to inquire about information on major food allergens as ingredients. Education provided with inspection to owner.
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
3-304.14 Wiping Cloths, Use Limitation (C). Wipe cloth for cleaning steam wand is not kept in sanitizer buckets or have any detectable sanitizer on them. All wet wipe cloths need to have detectable sanitizer on them for use on food contact surfaces. Education provided.
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, Nov 10, 2025 · Original Source