Routine
Sep 3, 2025
4 recorded violations
Official wording
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding(P). Observed cooked egg patties on the steam line at 115*F, chorizo at 120*F. All cooked foods being held for service need to be held at a temperature of 135 degrees or hotter. Education provided to manager. Steam line water was low and needed to be refilled.
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). Observed containers of pre packagaed cream cheese stacked upon one another 2-4 deep in the prep top, with containers at the top having food temperatures of 46*F-51*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. Decided to only stack cream cheese 2 deep in the prep top. Items were out of temp less than 4 hours and moved back into cooler.
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
3-304.14 Wiping Cloths, Use Limitation (C). Wipe cloth for cleaning steam wand are 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 wording
3 -501.14 Cooling (P) Observed hot cooked eggs on the counter covered in saran wrap and cooling before being put into cooler. Foods must be rapidly cooled to 41 degrees or less in 6 hours. Education provided to place items directly into the walk in cooler, uncovered.
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