Routine
Sep 3, 2025
3 recorded violations
Official wording
Cooked bacon wrapped hot dogs were being held at room temperature in a bowl next to the skillet and tested at 75*F. The food had been out of temperature for less than 1 hour. Food must be maintained at 135*F or above. The hot dogs were reheated to 165*F on the grill and hot held in a bowl that was placed directly on the grill at 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
A container of taquitos was cold holding at 56*F at room temperature in a pan next to the grill. Potentially hazardous foods (TCS) must be maintained at 41*F or below. The food was moved to a freezer at time of inspection and was out of temperature for less than 1 hour.
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
The mobile unit front window and door was open with no protection from entry of pests. Provide screens to prevent the entrance of pests.
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