Routine
Sep 3, 2025
2 recorded violations
Official wording
3-501.15(A) Cooling Methods Containers of cooked beans, corn, beets (from cans) and cut lettuce set out on cart, covered and prepared to place into the salad bar, all at room temperature for approximately one hour, 70 deg. F. Cool room-temperature prepared foods to 41°F within 4 hours or less using approved methods, including: Solid foods: Break down food into shallow 2-inch pans uncovered or loosely covered in walk-in cooler, freezer or blast chiller. Liquids: (1) Ice bath with ice water up to level of food in container, stirring regularly (2) Ice wand used with ice bath or refrigeration, stirring regularly Items moved to walk-in cooler in shallow pans and 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 wording
5-205.15(B) Plumbing System Maintained in Good Repair, Leakage Compressor of walk-in cooler leaking water, forming mound of ice in walk-in freezer. Repair plumbing of compressor as needed.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Boulder County Public Health, Sep 3, 2025 · Original Source