Routine
Sep 3, 2025
2 recorded violations
Official wording
3-501.16 - Time/temperature control for food safety. Observed cooked chicken drums in the hot steam table temperatures ranging from 112°F to 120°F. Other foods were found at temperatures higher than 135°F. Time/temperature control for food safety shall be maintained at 135°F or higher during hot holding. Talked to the kitchen manager, and she stated the chicken was cooked between 165°F and 170°F less than an hour and a half ago. Requested that they always check the final cooking temperature with a food thermometer. Food was still under the safe window of time/temperature, so it was safe to serve the chicken.
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
6-501.112 Removing dead rodents and droppings - Observed mice dropping in several places inside the dry storage unit. Did not find any droppings around the food, only on the floor. Dead or trapped birds, insects, rodents, and droppings shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Talked to the kitchen manager, and she will have maintenance check for mouse trappings and remove all debris.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Boulder County Public Health, Sep 3, 2025 · Original Source